Commis 1/2/3 (Continental & Bakery)
4 days ago
Role & responsibilities
General (all levels):
- Assist in food preparation, cooking, and presentation as per restaurant standards.
- Maintain hygiene, sanitation, and safety standards in the kitchen at all times.
- Ensure proper storage, labeling, and rotation of ingredients (FIFO method).
- Support senior chefs in mise-en-place and daily operations.
- Contribute ideas for menu development, specials, and presentation.
- Uphold portion control, consistency, and timely execution of orders.
Specific by Level
Commis I (Senior Commis)
- Take ownership of assigned section (Continental or Bakery).
- Supervise and guide junior commis in daily tasks.
- Prepare sauces, gravies, pastries, and breads with precision.
- Monitor cooking processes to ensure quality and consistency.
- Act as a second line of support to Chef de Partie.
Commis II
- Independently handle basic preparation and cooking for assigned dishes.
- Assist Commis I and CDP in complex preparations.
- Ensure mise-en-place is ready for service.
- Follow recipes and plating guidelines with accuracy.
Commis III (Entry Level)
- Carry out basic kitchen tasks (chopping, cleaning, mixing, portioning).
- Support seniors in daily production and service.
- Learn and practice culinary techniques in Continental & Bakery.
- Maintain workstation cleanliness and assist in stock organisation.
Preferred candidate profile
- Prior experience in Continental and/or Bakery section preferred.
- Culinary diploma or relevant certification is an advantage.
- Strong passion for food and willingness to learn.
- Ability to work in a fast-paced environment with a positive attitude.
- Team player with strong communication and discipline.
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