Commis I

Job Title: Commis I

Department: Food & Beverage

Reports to: Chef De Partie / Sous Chef

Experience: Minimum 3-5 years in a similar position

Age Preference: 28 to 40 years old

Education & Certifications:

• A diploma or certification in Culinary Arts or a related field is preferred.
• Food safety certification (HACCP) is often required.
• Previous experience in a high-volume restaurant or hotel kitchen is essential.

Job Overview:

The Commis I is a senior-level Commis role responsible for leading food preparation, assisting in training junior chefs (Commis II & III), and maintaining quality standards in the kitchen. They work closely with the Chef de Partie and Sous Chef to ensure smooth kitchen operations, timely food production, and consistency in taste and presentation.

Key Responsibilities:

1. Advanced Food Preparation & Cooking:

• Prepare high-quality dishes as per the kitchen’s recipes and standards.
• Cook and plate dishes with precision, ensuring consistency in presentation.
• Assist in preparing stocks, sauces, marinades, and other key ingredients.
• Maintain accurate portioning, seasoning, and cooking times.
• Oversee a specific section in the kitchen (Grill, Tandoor, Pastry, etc.).

2. Training & Supervising Junior Commis Chefs:

• Guide and mentor Commis II and III in food prep and hygiene practices.
• Monitor their performance, ensuring they follow kitchen standards.
• Assist in evaluating kitchen staff’s progress and reporting to senior chefs.

3. Hygiene & Kitchen Maintenance:

• Ensure that the kitchen meets food safety and hygiene regulations at all times.
• Maintain a clean and organized workstation.
• Oversee proper storage and labeling of ingredients.
• Follow HACCP standards for food handling, storage, and disposal.

4. Coordination with Senior Kitchen Staff:

• Work closely with the Chef de Partie, Sous Chef, and Head Chef to ensure smooth kitchen operations.
• Assist in menu changes, new dish creation, and food testing.
• Support the team during peak service times and ensure efficient workflow.

5. Inventory & Stock Control:

• Monitor stock levels and ensure ingredients are available when needed.
• Check ingredient quality and freshness regularly.
• Report shortages or quality issues to senior chefs.

6. Service Efficiency & Quality Control:

• Ensure all orders are prepared efficiently and sent out on time.
• Monitor food quality and presentation before serving.
• Communicate effectively with the service team for special requests or adjustments.

Skills & Qualifications:

✔ Strong knowledge of culinary techniques and cooking methods.

✔ Ability to work independently and lead junior staff in the kitchen.

✔ Excellent time management and organizational skills in a fast-paced environment.

✔ Attention to detail in food quality, portioning, and presentation.

✔ Good knowledge of food safety standards and HACCP guidelines.

✔ Strong teamwork and communication skills to coordinate effectively.

✔ Adaptability to handle high-pressure situations during peak hours.

Growth Opportunities:

The Commis I role is an important stepping stone to a Chef de Partie (CDP) position. Candidates who excel in this role can advance to higher leadership roles in the kitchen.