Job Description – Continental Commis 1
Position
Continental Commis 1
Experience
1–4 years of experience in Continental kitchen operations, preferably in hotels, cafes, restaurants, or fine-dining establishments.
Qualification
Degree/Diploma/Certificate in Hotel Management or Culinary Arts preferred
Relevant kitchen experience may be considered in place of formal qualification
Key Responsibilities
Prepare Continental dishes according to standard recipes and presentation guidelines
Assist CDP/DCDP with daily kitchen operations and food preparation
Handle mise en place, portioning, marination, sauces, and basic cooking
Maintain consistency in taste, quality, and presentation
Follow food safety, hygiene, and sanitation standards
Ensure proper storage and labeling of food items
Monitor freshness and quality of ingredients
Maintain cleanliness and organization of the workstation
Minimize food wastage and follow proper portion control
Support the team during busy service periods
Key Skills
Good knowledge of Continental cuisine
Strong basic cooking and knife skills
Knowledge of sauces, soups, pasta, salads, and basic Continental preparations
Good understanding of mise en place
Food safety and hygiene awareness
Ability to work under pressure
Teamwork and communication skills
Good attention to detail
Willingness to learn and take responsibility
Operational Knowledge
Kitchen SOPs and food safety practices
FIFO and proper food storage
Portion control and wastage management
Basic inventory handling
Kitchen equipment and utensil usage
Proper plating and presentation standards
Opening and closing kitchen procedures