Commis 2

Roles and responsibilities

• Organizes together with the Chef de Partie shifting in the section with regard to mise-en-place production and its service
• Takes orders from his/her Chef de Partie and carry them out in the correct manner
• Is responsible for completing the daily checklist regarding mise-en-place and food storage
• Together with his/her Chef de Partie writes daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/ Sous Chef in order to achieve the high stock rotation desired in his/her section
• Maintains good colleagues relations and motivate colleagues
• Works to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index
• Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/ Sous Chef
• Checks the main information board regarding changes in any Banquets or other information regarding the organization
• Reports any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out
• Passes all information to the next shift about functions
• Maintains the Hygiene and HACCP records in accordance to the regulations
• Other tasks as assigned.
  

Qualifications

• Completed kitchen apprentice or chefs training courses for at least one year
• At least 1 or 2 years in a five start international chain hotel
• Should understand how to read recipes and a good knowledge of cooking
• Good communication skills

Desired candidate profile

A Commis 2 is typically the entry-level position in a kitchen, often for someone with little to no formal culinary training but who has some basic kitchen experience or a culinary school background. This position is focused on learning and assisting senior kitchen staff.

Key Responsibilities:

1. Preparation of Ingredients

   • Assist in the basic preparation of ingredients for cooking, such as washing, chopping, peeling, and measuring ingredients for dishes.
   • Help set up and organize ingredients for various dishes throughout the day.

2. Basic Cooking Tasks

   • Prepare simple dishes under the supervision of Commis 1 or more senior chefs, such as soups, sauces, side dishes, salads, or desserts.
   • Help with basic cooking techniques like boiling, frying, grilling, or baking.

3. Maintaining Cleanliness

   • Ensure that the kitchen area is kept clean, sanitized, and organized.
   • Clean kitchen utensils, equipment, and the workspace regularly.
   • Adhere to hygiene and safety standards in the kitchen at all times.

4. Assisting with Stock Management

   • Help with stock rotation (FIFO - First In, First Out) and assist in inventory management by checking stock levels and reporting shortages to senior staff.

5. Supporting Other Kitchen Staff

   • Work alongside other kitchen staff, including the Commis 1, Chef de Partie, and Sous Chef, to assist in the smooth running of kitchen operations.
   • Provide support in preparing and plating food for service.

6. Learning Kitchen Procedures

   • Learn basic cooking techniques and kitchen operations, such as how to use kitchen tools and equipment properly and efficiently.
   • Gain an understanding of food safety and hygiene practices.

Skills Required for Commis 2:

• Basic culinary skills or a culinary school background.
• Strong attention to detail and a passion for food.
• Ability to work in a fast-paced and physically demanding environment.
• Ability to follow instructions and work well in a team.
• Knowledge of kitchen hygiene and safety standards.