The Commis 1 is the most senior of the commis chef levels, supporting the Chef de Partie in the daily running of an assigned section. Works with minimal supervision and is expected to step up in the absence of the Chef de Partie.
Key Responsibilities
Prepare, cook, and present dishes from the assigned section according to recipes and standards.
Assist the Chef de Partie during service and take charge of the section when required.
Carry out mise en place efficiently and ensure the section is fully stocked before service.
Maintain consistent quality, portion control, and presentation of all dishes.
Follow all food safety, HACCP, and hygiene standards.
Monitor stock levels, rotate goods (FIFO), and minimize wastage.
Guide and train Commis 2, Commis 3, and kitchen trainees.
Keep the workstation, equipment, and storage areas clean and organized.
Requirements
Minimum 2 years of experience in a similar role within a hotel, restaurant, or high-volume kitchen.
Culinary diploma or equivalent qualification preferred.
Solid knowledge of cooking techniques, ingredients, and kitchen equipment.
Familiarity with HACCP and food safety regulations.
Ability to work under pressure during peak service.
Team player with good communication skills.
Flexible to work shifts, weekends, and public holidays.