Commis I

Commis I

• Job Title: Commis I (Senior Line Cook / Junior Station Cook)

• Department: Kitchen / Food & Beverage (F&B)

• Career Level: Junior Level

• Reports To: Demi Chef De Partie / Chef De Partie

• Employment Type: Full-time

Job Purpose

The Commis I plays a crucial operational role in the kitchen by assisting senior chefs in daily food preparation, station organization, and cooking. As the senior tier among Commis chefs, this position requires a high level of consistency, speed, and accuracy, serving as a stepping stone toward a Demi Chef De Partie role.

Key Responsibilities

• Food Preparation & Cooking:

  • Perform advanced food preparation (Mise en Place), including chopping, trimming, portioning, and marinating ingredients.

  • Cook and plate basic to intermediate menu items following standardized recipes and presentation standards.

  • Assist the Demi Chef De Partie and Chef De Partie during peak service periods to ensure smooth order flow.

• Food Safety & Hygiene:

  • Comply strictly with international hygiene, health, and sanitation regulations (HACCP).

  • Ensure proper storage, labeling, date tagging, and temperature control of raw and cooked items (FIFO system).

  • Keep work areas, equipment, and cold storage units thoroughly clean, organized, and sanitized.

• Inventory & Kitchen Maintenance:

  • Assist in receiving, inspecting, and storing fresh daily produce and food deliveries.

  • Monitor stock levels at the station and report ingredient shortages to section leaders promptly.

  • Minimize food waste through precise trimming and portion accuracy.

• Teamwork & Skill Development:

  • Help train and support Commis II, Commis III, and kitchen apprentices.

  • Continuously improve culinary techniques, speed, and knowledge of menu offerings.

Qualifications & Requirements

• Education & Certifications:

  • Certificate, diploma, or vocational qualification in Culinary Arts or Hospitality Management.

  • Valid Food Safety / HACCP certification is strongly preferred.

• Experience:

  • 1 to 2 years of continuous kitchen experience as a Commis II or Junior Line Cook in a reputable hotel, resort, or restaurant.

  • Hands-on familiarity with foundational cooking methods, knife skills, and station maintenance.

• Skills & Competencies:

  • Solid understanding of kitchen equipment, food safety, and temperature controls.

  • Ability to work effectively under pressure in a fast-paced environment.

  • Strong attention to detail, stamina, and readiness to learn.

  • Good verbal communication skills and a team-player attitude.