Commis 1 is a junior cook position responsible for preparing ingredients, assisting with cooking tasks, and maintaining hygiene in a specific kitchen section. This role is an essential part of the culinary brigade and works under the direction of senior chefs to ensure smooth kitchen operations.
Key Responsibilities:
Assist in the preparation and cooking of food under supervision, following recipes and presentation standards.
Set up and maintain the work area before, during, and after service (mise en place).
Maintain cleanliness and hygiene in the kitchen, adhering to food safety and sanitation standards (HACCP).
Ensure proper storage and labelling of all food items.
Follow instructions from senior chefs and learn various cooking methods and techniques.
Assist with receiving, checking, and storing kitchen deliveries.
Monitor and minimize food wastage through proper stock rotation and portion control.
Support other sections of the kitchen when required.
Skills & Qualifications:
Basic culinary education or relevant certification preferred.
1–2 years of kitchen experience in a hotel, restaurant, or catering setup.
Understanding of basic food preparation and kitchen equipment.
Willingness to learn and grow in a qualified kitchen workplace.
Ability to work in a team and follow instructions accurately.
Positive personal hygiene and grooming standards.