Job Title: Commis II
Department: Food & Beverage
Reports to: Commis I / Chef De Partie / Sous Chef
Experience: Minimum 2-4 years in a similar position
Age Preference: 25 to 38 years old
Education & Certifications:
- A diploma or certification in Culinary Arts is preferred.
- Food safety certification (HACCP) is a plus.
- Previous experience in a restaurant or hotel kitchen is required.
Job Overview:
The Commis II is a mid-level commis chef responsible for assisting in food preparation, ensuring quality control, and supporting the smooth functioning of the kitchen. They work under the supervision of Commis I and senior chefs, gradually developing their skills to take on more responsibilities. A Commis II is expected to be more skilled and independent than a Commis III but still in the learning phase before advancing to Commis I.
Key Responsibilities:
1. Food Preparation & Cooking:
- Assist in the preparation of ingredients as per kitchen recipes and standards.
- Handle basic cooking tasks like sautéing, grilling, frying, and steaming.
- Work on assigned kitchen sections such as hot, cold, bakery, or tandoor.
- Ensure proper portioning, seasoning, and presentation of dishes.
- Help prepare stocks, sauces, marinades, and garnishes.
2. Supporting the Senior Kitchen Team:
- Work closely with Commis I, CDP, and Sous Chef to ensure smooth kitchen operations.
- Take direction from Commis I and contribute to an efficient workflow.
- Be adaptable to shift between different sections as required.
3. Hygiene & Kitchen Maintenance:
- Follow all food safety and hygiene protocols.
- Maintain a clean and organized workstation at all times.
- Ensure proper storage of perishable and dry ingredients.
- Follow HACCP standards for food handling, storage, and disposal.
4. Service & Quality Control:
- Assist in timely food production during service hours.
- Ensure dishes are plated according to standard presentation guidelines.
- Work in coordination with the kitchen and service teams for smooth order execution.
5. Learning & Skill Development:
- Learn advanced cooking techniques from senior chefs.
- Develop an understanding of kitchen operations, stock control, and menu planning.
- Take part in training and development programs to improve culinary skills.
Skills & Qualifications:
✔ Basic to intermediate knowledge of cooking techniques and food preparation.
✔ Ability to work efficiently in a fast-paced kitchen.
✔ Strong attention to detail in food preparation and hygiene.
✔ Willingness to learn and grow under the guidance of senior chefs.
✔ Good teamwork and communication skills to coordinate with the kitchen team.
✔ Understanding of food safety and sanitation guidelines.
✔ Ability to handle pressure during busy service hours.
Growth Opportunities:
A Commis II is a stepping stone to Commis I and later to Chef de Partie (CDP). With experience and skill development, they can take on greater responsibilities in the kitchen.