Commis 1

Roles and responsibilities

The Commis 1 is responsible for supporting the kitchen team by assisting in the preparation of ingredients, cooking, and maintaining cleanliness and organization in the kitchen. You will work under the guidance of senior chefs, learning essential cooking techniques and gaining hands-on experience in various areas of kitchen operations.

Key Duties And Responsibilities

• Assist with prepping ingredients for dishes according to the chef's specifications.
• Prepare stocks, sauces, garnishes, and basic items as required.
• Follow safety and hygiene procedures to ensure food quality and safety standards.
• Cook or prepare certain dishes under supervision.
• Assist in cooking line preparation, ensuring food is prepared to the right quality, temperature, and presentation.
• Help organize the kitchen, keeping all areas clean and stocked with the necessary tools and equipment.
• Maintain and clean kitchen tools, utensils, and equipment after use.
• Assist in maintaining an orderly kitchen environment.
• Learn about food safety and kitchen procedures.
• Attend training sessions to improve cooking techniques and kitchen operations.
• Work under the supervision of higher-level chefs to develop cooking skills and knowledge.
• Ensure that all dishes meet the restaurant’s standards for presentation, taste, and quality.
• Ensure that food safety standards are consistently maintained.
• Collaborate with other kitchen staff, including chefs and kitchen assistants, to ensure smooth kitchen operations.
• Take direction from senior chefs and adapt to feedback for improvement.
  

Experience & Educational Requirements

• Hospitality Qualification
• Achieved Basic Food Hygiene Certificate
• 1 year in a similar position in a five-star hotel
• Computer literate in Microsoft Windows applications an asset
• Basic culinary knowledge or qualification (such as culinary school).
• Ability to work in a fast-paced environment.
• Strong attention to detail and the ability to follow instructions precisely.
• Good communication and teamwork skills.
• A passion for food and cooking.
• Ability to handle kitchen tools and equipment safely.
• Good product knowledge
• Ability to produce checklists
• HACCP control knowledge
• Understanding Differences
• Drive for Results Organized and disciplined, dedicated and loyal

Desired candidate profile

1. Food Preparation:

   • Assisting with the preparation of ingredients for dishes as instructed by the chef.
   • Chopping vegetables, preparing meats, and measuring ingredients.

2. Cooking Assistance:

   • Helping in cooking and finishing dishes under the supervision of a senior chef (such as Commis 2 or Chef de Partie).
   • Ensuring that food is prepared according to recipe specifications.

3. Cleaning and Organization:

   • Keeping the kitchen area clean and organized, including washing utensils, equipment, and dishes.
   • Ensuring workstations are properly sanitized.

4. Stock Management:

   • Assisting with the organization of ingredients and keeping track of stock levels.
   • Storing food properly and ensuring that stock is rotated.

5. Assisting with Presentation:

   • Helping in garnishing and plating dishes as per the restaurant’s standards.

6. Learning and Development:

   • Continuously learning new cooking techniques and methods from senior chefs.
   • Gaining knowledge of the kitchen’s menu and food preparation methods.

Key Skills and Qualities of a Commis 1:

1. Basic Culinary Knowledge: Understanding of cooking techniques, ingredients, and kitchen tools.
2. Attention to Detail: Ensuring food is prepared and plated according to the chef's requirements.
3. Physical Stamina: Working long hours in a hot, fast-paced environment.
4. Teamwork: Collaborating with other kitchen staff to ensure smooth operations.
5. Time Management: Working efficiently under time pressure, especially during busy service hours.
6. Cleanliness: Maintaining hygiene and cleanliness standards in the kitchen.