Job Description – Commis I (Cafe Kitchen)
Job Title: Commis I
Department: Food & Beverage – Kitchen
Reports To: Chef de Partie / Sous Chef / Head Chef
Job Summary
The Commis I is responsible for preparing and presenting high-quality food while maintaining hygiene, food safety, and kitchen standards. This role supports senior chefs in daily kitchen operations, ensures consistency in food preparation, and assists in training junior kitchen staff.
Key Responsibilities
· Prepare and cook menu items according to standardized recipes and quality standards.
· Ensure consistency in taste, presentation, and portion control.
· Assist the Chef de Partie and Sous Chef in daily kitchen operations.
· Monitor food quality, freshness, and proper storage.
· Maintain cleanliness and sanitation of workstations, equipment, and utensils.
· Follow all food safety, hygiene, and HACCP guidelines.
· Minimize food wastage and ensure efficient use of ingredients.
· Check inventory and report shortages to the senior chef.
· Assist in receiving, storing, and rotating stock using FIFO principles.
· Support menu development and special food preparations when required.
· Train and guide Commis II and kitchen helpers.
· Work efficiently during peak service hours while maintaining quality.
Qualifications
· Diploma or Certification in Hotel Management, Culinary Arts, or a related field.
· 2–4 years of experience in a professional kitchen or café.
· Strong knowledge of food preparation techniques and kitchen operations.
· Understanding of food safety and hygiene standards.
Skills & Competencies
· Food preparation and cooking skills
· Time management
· Teamwork and leadership
· Attention to detail
· Ability to work under pressure
· Positive attitude and willingness to learn
Work Location: In person
