Commis

Key Responsibilities:
Assist in the preparation and production of highquality dishes according to recipes portion sizes
and presentation standards set by senior kitchen staff.
Execute basic cooking techniques such as chopping slicing grilling saut ing and plating under
the guidance of Chef de Parties and Sous Chefs.
Maintain cleanliness and organization in all food preparation areas including workstations
equipment and storage areas adhering to food safety and sanitation regulations.
Assist in receiving and storing deliveries of ingredients ensuring proper stock rotation and
minimizing waste.
Follow all kitchen procedures and standards including recipe adherence temperature controls
and portioning guidelines.
Collaborate with the culinary team to ensure smooth and efficient service communicating
effectively to coordinate timing and plating of dishes.
Learn and develop culinary skills and knowledge through training mentorship and handson
experience.
Contribute ideas and suggestions for menu development innovation and improvement based on
observation and feedback.
Assist with special events private dining experiences and catering functions as required.
Adhere to grooming and uniform standards maintaining a professional appearance and
demeanor at all times.
Qualifications:
Previous experience in a kitchen environment such as culinary school training apprenticeship
or entrylevel kitchen positions.
Basic understanding of cooking techniques and food preparation methods.
Enthusiasm for learning and developing culinary skills.
Ability to work effectively as part of a team in a fastpaced environment.
Strong attention to detail and a focus on cleanliness and organization.
Flexibility to work evenings weekends and holidays as required.

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