Commis 3

Job Description: Hot Kitchen Commis
Company: CAFS (Casino Air Catering & Flight Services)
Department: Food Production / Culinary
Reports To: Chef de Partie (CDP) / Sous Chef

Job Purpose

The Hot Kitchen Commis at CAFS is responsible for executing daily food preparation, cooking, and assembly tasks within the hot kitchen division. This role plays a critical part in maintaining stringent airline catering and commercial food safety standards while ensuring the efficient, high-volume production of exceptional quality meals.

Key Responsibilities

• Mise en Place & Prep: Wash, peel, chop, portion, and season ingredients (meats, vegetables, and sauces) according to predefined recipe specifications.
• Station Cooking: Assist in operating hot kitchen stations, including the grill, saut, tandoor, and bulk cooking ranges. [1]
• Quality & Consistency: Follow strict menu specifications and standard operating procedures (SOPs) provided by the Chef de Partie. [2, 3]
• Food Safety & Hygiene: Adhere to global food safety management systems (HACCP), maintaining absolute station cleanliness, logging temperatures, and preventing cross-contamination. [4, 5]
• Stock & Inventory Management: Assist with stock rotation using the First-In, First-Out (FIFO) method, checking freshness, and reporting inventory shortages. [5, 6]
• Plating & Assembly: Help portion and pack hot meal components into specialized flight catering equipment or service dishes according to visual plating guides. [5, 6]
• Wastage Control: Minimize food waste through precise measuring and portion control, supporting the kitchens cost-efficiency goals. [2, 6]

Requirements & Qualifications

• Education: High School Diploma or a Hotel Management/Culinary Arts Diploma/Certification.
• Experience: 1–3 years of experience as a Commis or Prep Cook in a large commercial kitchen, flight kitchen, star hotel, or high-volume catering unit.
• Certifications: Valid Food Handler’s Certificate or Food Hygiene training (HACCP knowledge is highly advantageous).
• Technical Skills: Sound knowledge of basic culinary knife skills, hot cooking techniques, and industrial kitchen equipment. [2, 6, 7, 8]

Physical & Personal Attributes

• Stamina: Ability to stand for long periods and work efficiently in a high-temperature, fast-paced hot kitchen environment.
• Flexibility: Willingness to work in rotating shifts, including early mornings, nights, weekends, and holidays.
• Team Spirit: A positive, collaborative mindset with the ability to communicate clearly within a multicultural kitchen team.
• Detail-Oriented: Precision in following portion weights and presentation guidelines