The Commis II – Continental is responsible for assisting in the preparation and cooking of Continental cuisine while maintaining the hotel's standards of food quality, presentation, hygiene, and safety. The position supports the Chef de Partie and senior kitchen team in the smooth and productive operation of the Continental section.
- Assist in daily mise-en-place and preparation of ingredients for Continental dishes.
- Prepare, cook, and present food according to standard recipes and hotel specifications.
- Handle vegetables, fruits, meat, poultry, seafood, sauces, soups, salads, pasta, sandwiches, and other Continental preparations as assigned.
- Ensure proper portioning, consistency, taste, texture, and presentation of food.
- Follow instructions given by the Chef de Partie, Sous Chef, or Executive Chef.
- Assist in buffet preparation, à la carte orders, banquets, and other food production requirements.
- Ensure food is prepared within the required time during service.
- Set up and maintain the assigned workstation before, during, and after service.




- Operate kitchen equipment safely and correctly.
- Check the availability and quality of ingredients before starting production.
- Maintain proper storage of prepared and raw food items.
- Follow FIFO/FEFO principles for food storage and usage.
- Assist senior chefs during busy periods and support other kitchen sections when required.
- Maintain high standards of personal hygiene and grooming.
- Follow food safety, sanitation, HACCP, and hotel hygiene procedures.
- Keep workstations, utensils, equipment, refrigerators, and storage areas clean and organized.
- Ensure proper handling, storage, labelling, and temperature control of food.
- Prevent cross-contamination and minimize food wastage.
- Report any food safety, equipment, or maintenance issues to the concerned senior.
- Assist in checking and maintaining food stock levels.
- Inform the Chef de Partie about shortages, damaged items, or quality concerns.
- Follow p

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