Commis 2

Roles and responsibilities

The Commis 2 will assist in the preparation and cooking of dishes under the guidance of the Chef de Partie and other senior kitchen staff. This role requires a fundamental understanding of cooking techniques, strong organizational skills, and a commitment to maintaining high standards of food quality and safety. The ideal candidate will be enthusiastic about learning and growing within the culinary field.

Key Responsibilities:

• Food Preparation:
  • Assist in the preparation of ingredients, including washing, peeling, chopping, and measuring, in accordance with recipes and standards.
  • Support the cooking and plating of dishes, ensuring they meet quality and presentation standards.
  • Follow instructions from the Chef de Partie and other senior kitchen staff to complete tasks efficiently and accurately.
• Station Management:
  • Maintain cleanliness and organization of assigned workstations, including proper sanitation of equipment and utensils.
  • Monitor and manage inventory levels of ingredients and supplies, ensuring proper storage and rotation to maintain freshness.
  • Assist in stock control and ordering as needed to ensure availability of necessary ingredients.
• Quality Control:
  • Adhere to food safety and hygiene standards, ensuring all procedures are followed for the safe handling and preparation of food.
  • Conduct regular checks to ensure that food products are prepared according to quality and presentation standards.
• Team Collaboration:
  • Work collaboratively with other kitchen staff to ensure smooth and efficient kitchen operations.
  • Communicate effectively with team members and contribute to a positive and cooperative work environment.
• Learning and Development:
  • Participate in training and development programs to enhance culinary skills and knowledge.
  • Seek feedback from senior staff to continuously improve performance and contribute to personal growth within the team.

Desired candidate profile

• Education and Experience:
  • Culinary diploma or equivalent qualification in culinary arts preferred.
  • Minimum of 1-2 years of experience in a professional kitchen, preferably in a similar role.
  • Basic knowledge of cooking techniques and kitchen operations.
• Skills and Competencies:
  • Strong attention to detail and commitment to maintaining high standards of food quality and safety.
  • Ability to work efficiently in a fast-paced environment while managing multiple tasks.
  • Good organizational skills with the ability to follow instructions and work as part of a team.
• Personal Attributes:
  • Passionate about culinary arts with a desire to develop a career in the hospitality industry.
  • Reliable, punctual, and able to work flexible hours, including evenings, weekends, and holidays.
  • Positive attitude and strong work ethic, with a willingness to learn and adapt.