COMMIS - II 21O25

The Commis - II role is a critical entry-level position within the culinary team, offering individuals the opportunity to develop their cooking skills and gain valuable experience under the guidance of seasoned chefs. This position is typically found in hotels, restaurants, and catering services, where the culinary journey begins for many aspiring chefs. The Commis - II is responsible for assisting in the preparation and presentation of dishes, maintaining the cleanliness of the kitchen, and ensuring that all food safety standards are met. This role requires a keen interest in cooking, a willingness to learn, and the capacity to work efficiently in a fast-paced environment. The successful candidate will be passionate about food, eager to build a career in the culinary arts, and ready to take the first step toward becoming an accomplished chef.

Responsibilities

• Assist senior chefs in the preparation and cooking of various dishes.
• Maintain station cleanliness and ensure efficient food preparation processes.
• Prepare ingredients by washing, peeling, and chopping vegetables and fruits.
• Follow the direction and recipes provided by the head chef consistently.
• Ensure proper storage and labeling of food items in the kitchen.
• Inspect kitchen equipment regularly to ensure they are functioning properly.
• Comply with all food safety and hygiene regulations at all times.
• Assist in receiving, labeling, and storing incoming food items and supplies.
• Work collaboratively with the kitchen team to ensure seamless operations.
• Prepare basic components of each dish on the menu in a timely manner.
• Assist in inventory checks and report shortages to the head chef.
• Adapt to various roles within the kitchen environment as needed.

Requirements

• High school diploma or equivalent qualification is preferred.
• Previous kitchen experience is an asset, but not a requirement.
• Strong interest and passion for the culinary arts and cooking.
• Ability to follow instructions and work well in a team environment.
• Knowledge of basic food preparation techniques and kitchen equipment.
• Excellent communication skills and ability to work under pressure.
• Willingness to learn and adapt to new recipes and cooking methods.