The Commis I assists senior chefs in the preparation, cooking, and presentation of dishes in accordance with established recipes and standards. This role ensures smooth kitchen operations, maintains high food quality, and upholds hygiene and safety practices at all times.
Prepare ingredients, cook, and present dishes under the supervision of senior kitchen staff.
Assist in various kitchen sections (hot, cold, pastry, etc.) as assigned.
Ensure all mise-en-place (preparation work) is completed before each service.
Maintain cleanliness and organization of the workstation at all times.
Follow standard recipes and portion control guidelines.
Adhere to all food safety, hygiene, and sanitation standards (HACCP).
Assist with receiving, storing, and rotating stock to minimize waste.
Support the Chef de Partie and Demi Chef in daily kitchen operations.
Report any equipment malfunction or maintenance issues immediately.
Contribute to maintaining a positive and cooperative team environment.
Diploma or certification in Culinary Arts or equivalent training.
Minimum 1–2 years of experience in a professional kitchen.
Good knowledge of basic cooking techniques and kitchen equipment.
Strong organizational and time-management skills.
Ability to work under pressure and in a fast-paced environment.
Team-oriented, flexible, and eager to learn.
Basic communication skills in English (or as required by establishment).
Able to stand for long periods.
Comfortable working in hot, humid, and busy kitchen environments.
Physically fit to lift and move kitchen items when needed.