Commis I

Roles and responsibilities

The Commis I will be required to conduct his/her duties in a courteous, safe, and efficient manner, following the standard policies and procedures, and ensuring that the highest level of service is maintained.

Maintaining and creating a strong commitment to a team atmosphere.
Developing and maintaining product knowledge, facilities, and surrounding areas.
Developing one’s professional progress to enhance and increase quality performance.
Excellent knife skills and to know basic cuts.
Prepare fish, meat, vegetables, sauces, and stocks.
Grill, pan-fry, stew, braise, steam, and roast.
To ensure that all stocks are kept under optimum conditions and rotation is managed according to company standards.
To ensure that all mise-en-place is always freshly prepared and on time.
To ensure that all dishes are being prepared to the correct recipe and the correct quantity.
Adhere to HACCP Food Safety protocols.
Food Preparation
Ingredient Preparation: Assist in the preparation and chopping of ingredients, including vegetables, fruits, meats, fish, and other components, according to the kitchen’s requirements.
Basic Cooking: Perform basic cooking tasks such as boiling, frying, baking, and grilling, under the supervision of senior chefs.
Food Plating: Assist in the plating of dishes, ensuring they are visually appealing and meet the standards of the establishment.
Preparing Sauces and Stocks: Assist with the preparation of basic stocks, sauces, and other essential kitchen components.
Cleaning and Cutting: Ensure all tools and equipment are properly cleaned and sanitized, as well as maintain a clean workstation.
Kitchen Support and Hygiene
Kitchen Organization: Help maintain a well-organized and stocked kitchen, ensuring that all food items are stored properly and easily accessible.
Health and Safety Standards: Follow all food safety and sanitation protocols, such as safe handling and storage of food, ensuring the kitchen is a safe environment for cooking.
Cleaning Duties: Keep workstations and kitchen equipment clean, including cleaning surfaces, utensils, and maintaining the cleanliness of the kitchen at all times.
Waste Management: Assist with the disposal of waste and food ss according to the kitchen’s waste management procedures.

Desired candidate profile

Diploma/ Degree in Culinary or Hospitality
Previous experience in a similar field
Good communication skills
Ability to learn new things quickly and adapt to a new environment
Assisting Senior Chefs
Supporting the Chefs de Partie: Work under the direction of senior chefs, assisting them in any way necessary. This includes taking on smaller tasks to help speed up the preparation and cooking process.
Learning New Skills: Observe and learn from senior chefs, absorbing new techniques and knowledge about food preparation, cooking methods, and kitchen organization.
Maintaining Consistency: Follow recipes and cooking procedures carefully to ensure consistency in flavor, texture, and presentation.
Inventory and Stock Control
Stock Management: Assist in monitoring and controlling kitchen stock, ensuring that ingredients are used efficiently, and report low stock levels to the head chef or kitchen supervisor.
Receiving Deliveries: Help with the receiving and storing of deliveries, ensuring that products are correctly stored and documented.
Time Management
Efficient Work: Complete tasks efficiently and on time, ensuring that dishes are prepared and served as part of the smooth operation of the kitchen.
Meeting Deadlines: Assist in meeting kitchen service timelines, especially during peak hours, to ensure that orders are prepared quickly and to a high standard.