Job Summary :
The Commis II is an essential member of the kitchen team, responsible for assisting in the preparation and cooking of food under the guidance of senior chefs. This role ensures high standards of food quality, hygiene, and presentation are consistently maintained. The Commis II works efficiently to support kitchen operations, contributes to menu execution, and helps deliver an exceptional dining experience for guests.
Duties and Responsibilities :
- Assist in the preparation and cooking of food items according to the chef’s instructions and hotel standards.
- Ensure proper portioning, garnishing, and presentation of dishes.
- Maintain high standards of hygiene, cleanliness, and food safety in all kitchen areas.
- Follow standard recipes and portion control guidelines to ensure consistency and quality.
- Assist in the storage and rotation of ingredients, ensuring proper labeling and adherence to FIFO (First In, First Out) principles.
- Support senior chefs in the execution of daily menu requirements and special events.
- Operate kitchen equipment safely and efficiently under supervision.
- Monitor and report any stock shortages or equipment malfunctions to the senior chef or kitchen supervisor.
- Assist in cleaning and maintaining workstations, utensils, and kitchen equipment.
- Adhere to hotel policies, standard operating procedures, and occupational health and safety regulations.
- Participate in training and development programs to improve culinary skills and knowledge.
Experience:
- 1–2 years of experience in a professional kitchen, preferably in a hotel, resort, or fine-dining environment.
- Exposure to various cooking techniques and culinary disciplines is an advantage.
- Previous experience following standard recipes, portion control, and food safety guidelines.
Skills:
- Basic culinary skills, including knife handling, food preparation, and cooking techniques.
- Knowledge of hygiene, sanitation, and food safety standards.
- Ability to work efficiently under pressure in a fast-paced environment.
- Teamwork and good communication skills to coordinate with chefs and kitchen staff.
- Attention to detail and commitment to high-quality food presentation.
- Willingness to learn and adapt to different kitchen stations and tasks.