Commis (Commi 1 / 2 / 3)

Job Overview: The Commis Chef is an entry-level position responsible for assisting with food preparation and supporting kitchen operations. This role is ideal for culinary beginners looking to gain hands-on experience under senior chefs and grow within the kitchen brigade. Key Responsibilities Food PreparationPrepare ingredients as per recipes and chef instructions Chop, peel, wash vegetables, and help with sauces, dressings, etc. Follow set standards of food presentation and hygiene Station SupportAssist in cooking, plating, and garnishing dishes Maintain readiness and stock levels at your station Help clean and organize workstation during and after service Maintaining Cleanliness & OrganizationFollow hygiene protocols at all times Clean and sanitize equipment and tools regularly Keep kitchen and storage areas tidy Support to Kitchen TeamSupport senior staff during busy service periods Ensure smooth coordination in the kitchen workflow Follow directions of Chef de Partie, Sous Chef, or Head Chef Learning & DevelopmentLearn different cooking techniques from senior chefs Take part in training programs to develop culinary skills Gain exposure to various kitchen stations and processes Health & Safety ComplianceHandle food safely and maintain cleanliness Follow storage, temperature, and handling protocols Comply with all relevant food safety standards Inventory & Stock ControlCheck freshness and proper storage of ingredients Assist in stock rotation and minimizing wastage Notify supervisors of shortages or quality issues Support During ServiceActively contribute to timely dish preparation and finishing Ensure plating meets quality standards Communicate clearly with team to ensure smooth order flow Skills & QualificationsBasic culinary knowledge with passion for cooking Experience in entry-level kitchen roles or internships (preferred) Ability to work under pressure in fast-paced environments High attention to detail in food quality and presentation Strong communication and team collaboration Understanding of food safety and hygiene standards Willingness to learn and take initiative