Job Summary:

The Commis I is an entry-level position in the kitchen, responsible for supporting the culinary team in food preparation and cooking. This role requires a passion for cooking, a willingness to learn, and the ability to work in a fast-paced environment. The ideal candidate will demonstrate strong attention to detail, a commitment to quality, and a positive attitude.

• Food Preparation:

  • Assist in the preparation of ingredients for daily menu items, including washing, chopping, and measuring.
  • Prepare simple dishes and accompaniments under the guidance of the Chef de Partie or Sous Chef.

• Cooking:

  • Cook food items according to recipes and presentation standards, ensuring consistency and quality.
  • Monitor cooking times and temperatures to ensure food safety and quality.

• Station Management:

  • Maintain cleanliness and organization of the assigned kitchen station.
  • Ensure that all equipment and utensils are clean and in good working order.

• Inventory and Supplies:

  • Assist in the inventory management of food supplies, including receiving deliveries and checking for quality.
  • Report any shortages or issues with ingredients to the Chef de Partie or Sous Chef.

• Learning and Development:

  • Participate in training sessions and cooking demonstrations to enhance skills and knowledge.
  • Show eagerness to learn new techniques and expand culinary skills.

• Safety and Hygiene:

  • Adhere to all health and safety regulations in the kitchen.
  • Follow proper food handling and sanitation practices to maintain a clean and safe work environment.

• Education:

  • Culinary degree or certification preferred; relevant experience in a kitchen setting may be considered.

• Experience:

  • Previous experience as a Commis Chef or in a similar entry-level kitchen role is an advantage, but not required.

  Job Summary:

The Commis I is an entry-level position in the kitchen, responsible for supporting the culinary team in food preparation and cooking. This role requires a passion for cooking, a willingness to learn, and the ability to work in a fast-paced environment. The ideal candidate will demonstrate strong attention to detail, a commitment to quality, and a positive attitude.

• Food Preparation:

  • Assist in the preparation of ingredients for daily menu items, including washing, chopping, and measuring.
  • Prepare simple dishes and accompaniments under the guidance of the Chef de Partie or Sous Chef.

• Cooking:

  • Cook food items according to recipes and presentation standards, ensuring consistency and quality.
  • Monitor cooking times and temperatures to ensure food safety and quality.

• Station Management:

  • Maintain cleanliness and organization of the assigned kitchen station.
  • Ensure that all equipment and utensils are clean and in good working order.

• Inventory and Supplies:

  • Assist in the inventory management of food supplies, including receiving deliveries and checking for quality.
  • Report any shortages or issues with ingredients to the Chef de Partie or Sous Chef.

• Learning and Development:

  • Participate in training sessions and cooking demonstrations to enhance skills and knowledge.
  • Show eagerness to learn new techniques and expand culinary skills.

• Safety and Hygiene:

  • Adhere to all health and safety regulations in the kitchen.
  • Follow proper food handling and sanitation practices to maintain a clean and safe work environment.

• Education:

  • Culinary degree or certification preferred; relevant experience in a kitchen setting may be considered.

• Experience:

  • Previous experience as a Commis Chef or in a similar entry-level kitchen role is an advantage, but not required.