Commis 1 (Cold)

Job Duties and Responsibilities:

1. Preparing basic cold dishes like salads, sandwiches and vegetables for outlets and events based on the Job Order.

2. Prepare foods to be cooked in accordance with recipes and allergies and dietary restrictions of clients.

3. Preparing meals by washing, peeling, and chopping fruits, vegetables and seasoning different kind of meat.

4. Cook foods such as bacon, potatoes, eggs, vegetables, fruits and pasta.

5. Serves foods according to correct taste, temperature and visual appeal.

6. Collaborate with the commissary kitchen team to develop new menu items and seasonal offerings.

7. Ensure all cold food preparations are executed with precision, paying close attention to flavor, texture, temperature, and presentation.

8. Adhere to all food safety and sanitation guidelines and procedures.

9. Handle, store, and rotate food products properly to minimize waste and maintain freshness. Keep the grill area clean, organized, and sanitized.

10. Maintain a clean and organized work area, including refrigeration units, to meet food safety and sanitation standards.

11. Follow recipes and portion control guidelines to maintain consistency in taste, presentation, and cost.

12. Assist in the receiving, storage, and rotation of cold food ingredients to minimize waste and ensure freshness.

13. Stay up to date with industry trends, new techniques, and ingredients to continually.

14. Collaborate with other department to ensure smooth operations during service and timely food delivery.

15. Maintains food safety temperature logs with direction from immediate head.

16. Completing assigned tasks as quickly as is safely practical.

17. Ensure all food is prepared to the highest standards of quality and hygiene.

18. Receiving deliveries(ingredients) and verifying that all ordered items are received and are in good quality.

19. Coordinate with the immediate head for the ingredients/equipment request.

20. Taking inventory of cold station supplies and notifying immediate head if when stock is low.

21. Monitoring spoiled food items.

22. Cleaning and ensuring that all the work stations are organized and properly sanitized.

23. Ensuring the food preparation areas are clean and hygienic.

24. Follow instructions from immediate head.

25. Ensure the “Clean As you GO” in areas

26. Commis may move and work at different workstation to assist multiple chefs in the kitchen

27. Perform other duties as may assign by your immediate head.

Qualification

· Proven experience as a Commis or similar role in a Commissary or culinary establishment.

· At Least 2 years experience in cold station process in food industry.

· In-depth knowledge of cold food preparation techniques, including but not limited to (curing, smoking, pickling, and marinating).

· Demonstrated ability to create visually appealing and artistic food presentations.

· Strong understanding of flavor profiles, ingredient combinations, and culinary trends.

· Proficiency in knife skills and precision cutting techniques.

· Knowledge of food safety and sanitation regulations, ensuring adherence to guidelines at all times.

· Ability to work in a fast-paced environment while maintaining attention to detail and quality.

· Excellent organizational and time management skills to prioritize tasks effectively.

· Strong communication and interpersonal skills to collaborate with team members across various departments.

· A desire to learn, progress and develop.

· A keen eye for detail and the ability to create visually appealing displays of cold products.

· Excellent customer service and communication skills.

Work Location: In person