Commi 2

Key Duties and Responsibilities

• Mise-en-place Preparation: Prepare ingredients by washing, chopping, slicing, peeling, and portioning items needed for both à la carte and buffet service.

• Cooking Assistance: Assist Chefs de Partie in cooking basic dishes, preparing sauces, and seasoning meat/vegetables according to recipe specifications.

• Station Maintenance: Keep workstations, refrigerators, and storage areas clean, organized, and sanitized in compliance with HACCP standards.

• Stock Management: Check inventory levels, receive deliveries, and practice FIFO (First In, First Out) to ensure ingredient freshness and minimize wastage.

• Operational Support: Support other kitchen stations as directed, particularly during busy service periods.

• Safety Compliance: Adhere to all kitchen safety regulations, including proper handling of equipment and safe food temperatures.

Required Qualifications & Skills

• Experience: 1–2 years of experience in a similar kitchen role (Commis III or equivalent) within a hotel or high-volume restaurant.

• Education: High school diploma or equivalent; culinary certification/diploma preferred.

• Culinary Knowledge: Solid understanding of basic cooking methods (boiling, grilling, roasting, etc.) and knife skills.

• Teamwork: Ability to work collaboratively, take direction well from senior chefs, and communicate effectively.

• Stamina: Physically capable of standing for long hours and working in a high-temperature environment.

• Flexibility: Ability to work rotating shifts, weekends, and holidays.

• It is a Full Time Cook / Chef job for candidates with 2 - 6+ years Experience.