Culinary Commi 1

Job Description – Commis Chef (Commis I / II / III)

Job Title: Commis Chef
Department: Kitchen / Food Production
Reports To: GM

Job Summary

The Commis Chef assists senior chefs in preparing and cooking high-quality food while maintaining hygiene, food safety, and kitchen cleanliness. This is an entry-level kitchen position designed to develop culinary skills in a professional hospitality environment.

Key Responsibilities

• Prepare ingredients such as vegetables, meats, and sauces.

• Assist in cooking and plating dishes according to standard recipes.

• Maintain cleanliness and sanitation of kitchen equipment and workstations.

• Follow food safety and hygiene standards at all times.

• Store food items correctly using FIFO principles.

• Monitor stock levels and report shortages to senior chefs.

• Receive and organize kitchen deliveries.

• Minimize food wastage and ensure portion control.

• Support the kitchen team during service hours.

• Perform any additional duties assigned by the Chef de Partie or Sous Chef.

Qualifications

• Diploma or Certificate in Hotel Management/Culinary Arts (preferred).

• Freshers or candidates with up to 2 years of kitchen experience are welcome.

• Basic knowledge of food preparation and kitchen operations.

Required Skills

• Basic cooking techniques

• Knife handling skills

• Time management

• Teamwork and communication

• Attention to detail

• Willingness to learn

• Ability to work under pressure

• Knowledge of food hygiene and safety standards

Working Conditions

• Rotational shifts, including weekends and public holidays.

• Standing for long hours in a fast-paced kitchen environment.

• Ability to lift and move kitchen supplies when required.

• It is a Full Time Cook / Chef job for candidates with Freshers.