Walk-in || Urgently Hiring For Commis 1-2-3

Job Description Commis I / Commis II / Commis III

Department: Food Production / Kitchen
Industry: Hospitality / Hotel / Restaurant
Reports To: Demi Chef de Partie / Chef de Partie / Sous Chef

Job Summary

We are looking for skilled and motivated Commis I, Commis II, and Commis III candidates to support daily kitchen operations. The ideal candidates should have a passion for cooking, knowledge of food preparation, and the ability to maintain high standards of hygiene, food quality, and kitchen safety.

Key Responsibilities

• Assist in daily food preparation and cooking as per the chef’s instructions.
• Prepare ingredients, including cutting, chopping, peeling, and portioning.
• Maintain food quality, taste, presentation, and consistency.
• Follow standard recipes and portion-control guidelines.
• Ensure proper storage, labeling, and handling of food items.
• Maintain cleanliness and hygiene in the kitchen and workstations.
• Follow food safety standards and kitchen SOPs.
• Monitor stock levels and inform the senior chef about shortages.
• Minimize food wastage and ensure the proper use of kitchen equipment.
• Coordinate with the kitchen team to ensure smooth and timely service.

Position-Wise Responsibilities

1. Commis I

• Assist senior chefs in preparing and cooking food.
• Handle basic food preparation and mise en place.
• Prepare dishes independently as assigned by the senior chef.
• Guide junior kitchen staff when required.
• Ensure food quality, hygiene, and timely service.

2. Commis II

• Carry out routine food preparation and cooking tasks.
• Support Commis I and senior chefs during kitchen operations.
• Follow recipes and portion-control standards.
• Maintain cleanliness and ensure proper storage of ingredients.
• Develop cooking skills and knowledge of different kitchen sections.

3. Commis III

• Perform basic kitchen preparation, such as washing, peeling, cutting, and chopping ingredients.
• Assist in assembling ingredients and preparing mise en place.
• Clean and organize kitchen equipment and workstations.
• Follow instructions from senior chefs.
• Learn basic cooking techniques and kitchen safety procedures.