JOB SUMMARY:

The Commis 1 is responsible for preparing and presenting high-quality dishes in accordance with the restaurant or hotel’s standards. This role involves working closely with senior chefs to ensure the kitchen operates smoothly, maintaining hygiene and safety standards, and contributing to overall guest satisfaction.

SKILLS & QUALIFICATIONS:

• Minimum 1–2 years of relevant kitchen experience, preferably in a hotel or fine dining environment.
• Culinary diploma or relevant certification is preferred.
• Basic understanding of food safety standards (e.g., HACCP).
• Good communication and teamwork skills.
• Ability to work in a fast-paced environment and under pressure.
• Willingness to learn and develop skills under the supervision of senior chefs.
• Physical stamina and ability to stand for extended periods.

• Prepare and cook food items as per standardized recipes and instructions from Chef de Partie or Sous Chef.
• Ensure proper handling, labeling, and storage of food items.
• Maintain cleanliness and organization of the work area, utensils, and equipment.
• Follow food safety and hygiene standards in all kitchen operations.
• Assist in mise en place (preparation) for daily operations and functions.
• Support senior chefs in managing inventory, portion control, and minimizing waste.
• Adhere to portion control, presentation, and quality standards.
• Maintain a cooperative and professional working relationship with the kitchen team.
• Report any equipment malfunctions or maintenance needs to the supervisor.
• Be flexible to work in different sections of the kitchen as assigned (hot, cold, pastry, etc.).