Commis II

Job Title: Commis II

Department: Food & Beverage

Reports to: Commis I / Chef De Partie / Sous Chef

Experience: Minimum 2-4 years in a similar position

Age Preference: 25 to 38 years old

Education & Certifications:

• A diploma or certification in Culinary Arts is preferred.
• Food safety certification (HACCP) is a plus.
• Previous experience in a restaurant or hotel kitchen is required.

Job Overview:

The Commis II is a mid-level commis chef responsible for assisting in food preparation, ensuring quality control, and supporting the smooth functioning of the kitchen. They work under the supervision of Commis I and senior chefs, gradually developing their skills to take on more responsibilities. A Commis II is expected to be more skilled and independent than a Commis III but still in the learning phase before advancing to Commis I.

Key Responsibilities:

1. Food Preparation & Cooking:

• Assist in the preparation of ingredients as per kitchen recipes and standards.
• Handle basic cooking tasks like sautéing, grilling, frying, and steaming.
• Work on assigned kitchen sections such as hot, cold, bakery, or tandoor.
• Ensure proper portioning, seasoning, and presentation of dishes.
• Help prepare stocks, sauces, marinades, and garnishes.

2. Supporting the Senior Kitchen Team:

• Work closely with Commis I, CDP, and Sous Chef to ensure smooth kitchen operations.
• Take direction from Commis I and contribute to an efficient workflow.
• Be adaptable to shift between different sections as required.

3. Hygiene & Kitchen Maintenance:

• Follow all food safety and hygiene protocols.
• Maintain a clean and organized workstation at all times.
• Ensure proper storage of perishable and dry ingredients.
• Follow HACCP standards for food handling, storage, and disposal.

4. Service & Quality Control:

• Assist in timely food production during service hours.
• Ensure dishes are plated according to standard presentation guidelines.
• Work in coordination with the kitchen and service teams for smooth order execution.

5. Learning & Skill Development:

• Learn advanced cooking techniques from senior chefs.
• Develop an understanding of kitchen operations, stock control, and menu planning.
• Take part in training and development programs to improve culinary skills.

Skills & Qualifications:

✔ Basic to intermediate knowledge of cooking techniques and food preparation.

✔ Ability to work efficiently in a fast-paced kitchen.

✔ Strong attention to detail in food preparation and hygiene.

✔ Willingness to learn and grow under the guidance of senior chefs.

✔ Good teamwork and communication skills to coordinate with the kitchen team.

✔ Understanding of food safety and sanitation guidelines.

✔ Ability to handle pressure during busy service hours.

Growth Opportunities:

A Commis II is a stepping stone to Commis I and later to Chef de Partie (CDP). With experience and skill development, they can take on greater responsibilities in the kitchen.