Commis 2

POSITION TITLE

Commis 2DEPARTMENT

Food & BeverageREPORTS TO

Chef de Partie/Sous-Chef DATE WRITTEN/REVISED

2025 POSITION PURPOSE

Preparation and service of hot and cold dishes in the kitchen, carrying out ordering and stock rotation where necessary.

ESSENTIAL FUNCTIONS

• Supporting the Sous Chef, Chef de Partie and Commis 1, during the kitchen operations not only limited to the Kitchen Assigned.
• Demonstrate initiative at all times.
• Lead and support junior member of the team.
• Continue to improve on skills and knowledge.
• Produce own work in accordance with deadlines and quality guidelines.
• Seek own solutions to the minor obstacles that occur from time to time.
• Project a pleasant and positive professional image to all contacts at all times.
• Remember the guest is the reason for any request made to you.
• Full awareness of his section items, their recipes, methods of production and presentation standards.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a

combination of the following supportive functions, with the percentage of time performing each

function to be solely determined by the manager based upon the particular requirements of the

hotel.

• Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
• Ensure full liaison with other members of the section and the Kitchen team.
• Strong communication with the Chef de Partie and Commis 1 of the section.
• Develop and maintain excellent working relationship with other departments in the Kitchen, especially F&B outlets, Private Dining.
• Holder of a basic Food Preparation Certificate.
• Holder of a basic Health & Hygiene Certificate.
• To maintain high standards of personal hygiene at all times.
• To demonstrate proper and safe usage of all kitchen equipment.
• Ensure that full uniform is worn at all times.
• To support and adhere to the equal opportunities policy of the company.
• Report any equipment in need of repair to his Superior.
• Daily data collection and reporting of issues as they arise.
• Completion of Progress Training & participation in Progress related activities.
• Support of Departmental objectives.
• Liaise with the Stewarding Department to ensure a high standard of cleanliness is maintained in his section, its fixtures and equipment.
• Key relationship with the Executive Chef and Sous Chefs.
• To ensure the maintenance and cleanliness of all food preparation equipment.
• To respond properly in any kitchen emergency or safety situation.
• To perform other tasks or projects as assigned by Sous Chef and Chef de Partie.

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-23C) and kitchens (+43C), possibly for one hour or more.
• Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 20 kg to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 90cm to 120cm in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Train into physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 11 kg on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 90 kg occasionally.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.

QUALIFICATION STANDARDS

Education

Culinary studies/Vocational training or adequate culinary experience required.

Experience

• One year related work experience required.
• Previous hospitality experience preferred.

Grooming

• Avoids excess jewelry on duty.
• Wears hairstyle in accordance with kitchen standard.
• All employees must maintain a neat, clean and well-groomed appearance as per Milano standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

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