Commis

Summary of Role

The Commis is an entry-level position responsible for providing essential support to the Chef de Partie (CDP) and the entire kitchen team. This role is crucial for executing the daily mise en place, maintaining kitchen cleanliness, and ensuring the smooth, organized operation of the assigned station in a high-standard fine dining environment.

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Key Responsibilities

• Preparation: Execute all assigned prep tasks (mise en place), including washing, peeling, cutting, and portioning ingredients (vegetables, meat, fish, starches) accurately and efficiently.
• Station Support: Assist the CDP during service by fetching ingredients, preparing simple components, and ensuring the station is stocked and ready for immediate use.
• Hygiene & Safety: Maintain impeccable standards of cleanliness on the station and throughout the kitchen. Ensure all food is stored, labeled, and rotated correctly (FIFO).
• Equipment Care: Clean and properly store all tools, utensils, and equipment at the end of the shift.
• Learning: Actively observe and absorb techniques and recipes from senior chefs to develop culinary knowledge and skills.

Qualifications

• Basic Qualifications: preferably a culinary course-related graduate
• Experience: Previous experience (e.g., 6 months) as an intern, kitchen hand, or steward in a professional kitchen is preferred.
• Knowledge: Basic understanding of food hygiene and safety principles
• Skills: Basic knife skills; ability to follow detailed instructions; strong physical stamina and reliability. Good communication skills.