Commis

Role & responsibilities

Job Purpose:

To support kitchen operations by preparing high-quality food, maintaining hygiene standards, following recipes and SOPs, and ensuring smooth and timely food production.

Commis III Entry Level

Assist in basic food preparation, cutting, chopping, and ingredient preparation.

Follow instructions from senior chefs and supervisors.

Maintain cleanliness and hygiene of the kitchen and workstations.

Ensure proper storage of ingredients following FIFO/FEFO standards.

Assist in receiving and organizing kitchen supplies.

Learn standard recipes, cooking methods, and food presentation.

Support the team during peak operational hours.

Commis II – Intermediate Level

Prepare assigned food items independently as per standard recipes.

Handle specific kitchen sections under the guidance of senior chefs.

Ensure food quality, portion control, and proper presentation.

Monitor stock availability and inform seniors about requirements.

Maintain food safety, hygiene, and sanitation standards.

Train and guide Commis III staff when required.

Minimize food wastage and follow kitchen SOPs.

Commis I – Senior Level

Independently manage an assigned kitchen section.

Prepare and cook food according to standard recipes and quality standards.

Monitor food quality, taste, presentation, and portion control.

Guide and supervise Commis II and Commis III team members.

Assist the Chef de Partie/Sous Chef in daily kitchen operations.

Monitor inventory, stock usage, and food wastage.

Ensure strict compliance with food safety, hygiene, and company SOPs.

Support training and development of junior kitchen staff.

Common Requirements

Experience in Hotel, Restaurant, QSR, Caf, Bakery, or Cloud Kitchen.

Knowledge of food preparation, hygiene, sanitation, FIFO/FEFO, and food safety.

Ability to work in rotational shifts and a fast-paced environment.

Good teamwork and communication skills.