Culinary Commi 3

1. Production Support

• Assist senior chefs and production staff in daily cake and bakery production.

• Follow the daily production plan and assigned work schedule.

• Assist in preparation of cake bases, sponge, cream, fillings, frostings, toppings and other ingredients.

• Support production of cakes, pastries and other assigned bakery products as per company standards.

• Ensure production is completed within the prescribed timeline.

2. Ingredient Preparation

• Weigh and measure ingredients accurately as per approved recipes.

• Prepare and arrange ingredients before production starts.

• Follow FIFO/FEFO practices while using raw materials.

• Report shortage, damage or quality issues of ingredients to the supervisor.

3. Cake Making & Finishing

• Assist in sponge cutting, soaking, layering, filling and frosting.

• Support cake decoration, garnishing and finishing as instructed.

• Maintain proper portion size and product consistency.

• Follow approved cake designs, recipes and presentation standards.

4. Hygiene & Food Safety

• Maintain strict personal hygiene and grooming standards.

• Wear required uniform, hairnet, gloves, mask and other PPE as applicable.

• Keep worktables, utensils, machines and production areas clean and sanitized.

• Follow food safety and contamination-prevention procedures.

• Immediately report any hygiene or food-safety concern to the supervisor.

5. Equipment Handling

• Operate basic production equipment only after proper training.

• Handle mixers, ovens, refrigerators, weighing machines and other equipment carefully.

• Follow equipment safety instructions.

• Report any equipment malfunction or unusual sound/operation immediately.

6. Quality Control

• Check the appearance, texture, size and finishing of products.

• Ensure products match the approved recipe and quality standards.

• Separate defective or damaged products and report them to the supervisor.

• Do not dispatch or use rejected products without approval.

7. Production Area Management

• Maintain cleanliness and proper organization of the workstation.

• Keep ingredients, tools and equipment in their designated locations.

• Assist in opening and closing production activities.

• Minimize wastage of raw materials and packaging materials.

8. Teamwork & Discipline

• Work cooperatively with Chefs, Commis, Helpers, Store and Dispatch teams.

• Follow instructions from the Production Supervisor/Chef.

• Maintain punctuality, discipline and professional behaviour.

• Be willing to learn new recipes, techniques and production processes.

9. Documentation & Reporting

• Assist in recording production quantities when assigned.

• Inform the supervisor about production shortages, wastage, delays or quality issues.

• Follow company production checklists and SOPs.

• Ensure all assigned tasks are completed and reported before leaving the workstation.

10. Training & Development

• Learn standard cake production methods and company recipes.

• Develop skills in cake preparation, frosting, decoration and finishing.

• Participate in training provided by the Chef/Production Department.

• Progressively take responsibility for more production activities based on skill and performance.

Key Performance Expectations

• Product Quality

• Production Speed & Timeliness

• Recipe Compliance

• Hygiene & Food Safety

• Low Material Wastage

• Workplace Discipline

• Teamwork

• Learning & Skill Development

• It is a Full Time Cook / Chef job for candidates with 0 - 6 months of experience.