Commis

Commis Chef –

Job Title

Commis Chef

Reports To

Chef de Partie / Sous Chef / Executive Chef

The Commis Chef assists in the preparation, cooking, and presentation of food according to established recipes and quality standards. This entry-level kitchen position supports senior chefs in daily kitchen operations while gaining practical culinary experience and developing professional cooking skills.

Key Responsibilities

Food Preparation

• Assist in preparing ingredients, including washing, peeling, cutting, and measuring food items.
• Prepare basic dishes and components according to recipes and instructions from senior chefs.
• Support the cooking and plating of food while maintaining quality standards.
• Ensure proper storage and labeling of food products.

Kitchen Operations

• Maintain cleanliness and organization of workstations, equipment, and storage areas.
• Assist with receiving, checking, and storing deliveries.
• Monitor stock levels and inform supervisors of shortages or inventory needs.
• Support kitchen setup and closing procedures.

Quality & Food Safety

• Follow food safety, hygiene, and sanitation standards at all times.
• Ensure proper handling and storage of ingredients to prevent contamination.
• Maintain compliance with company policies and health regulations.
• Report any food quality or safety concerns to supervisors immediately.

Team Collaboration

• Work closely with chefs and kitchen staff to ensure smooth kitchen operations.
• Assist other sections of the kitchen when required.
• Participate in training and skill-development activities.
• Follow instructions from senior kitchen personnel promptly and accurately.

Equipment Maintenance

• Operate kitchen equipment safely and responsibly.
• Clean and maintain kitchen tools and equipment after use.
• Report damaged equipment or maintenance issues to management.

Qualifications

• High school diploma or equivalent preferred.
• Culinary school certification or hospitality training is an advantage.
• Previous kitchen or food preparation experience is beneficial but not always required.

Required Skills & Competencies

• Basic knowledge of cooking techniques and food preparation.
• Understanding of food hygiene and safety practices.
• Ability to work efficiently in a fast-paced environment.
• Strong attention to detail and willingness to learn.
• Good teamwork and communication skills.
• Ability to follow recipes and instructions accurately.
• Time management and organizational skills.

Physical Requirements

• Ability to stand for long periods.
• Ability to work in hot and busy kitchen environments.
• Ability to lift and carry food supplies and kitchen equipment as required.

Key Performance Indicators (KPIs)

• Quality and consistency of food preparation.
• Compliance with food safety and hygiene standards.
• Timely completion of assigned kitchen tasks.
• Ability to follow instructions and recipes accurately.
• Teamwork and cooperation within the kitchen.

Working Conditions

• Shift-based schedule, including evenings, weekends, and public holidays.
• Fast-paced restaurant, hotel, catering, or hospitality environment.
• Exposure to heat, kitchen equipment, and food preparation areas.

Equal Opportunity Statement

The organization is committed to providing equal employment opportunities and fostering a diverse and inclusive workplace for all employees.