Commis 1

Overview

Key responsibilities

• for Commis 1
• Assist chefs with food preparation tasks including peeling, chopping, portioning, weighing and basic mise en place in line with recipes and production plans.
• Prepare and present dishes to the standards required by the kitchen, following guidance from senior cooks and sous chefs.
• Operate kitchen equipment safely and correctly, including slicers, mixers and ovens where authorised and trained to do so.
• Maintain high standards of cleanliness and hygiene across workstations, storage areas and service pass, including regular cleaning and sanitisation tasks.
• Receive deliveries, check quantities and quality against delivery notes, label and store ingredients correctly and rotate stock to minimise waste.
• Follow portion control and food cost procedures, minimising waste and reporting shortages or quality issues to supervisors promptly.
• Support during service periods by assembling dishes, replenishing garnish and ensuring timely plating and ticket completion.
• Assist with basic food safety checks such as temperature monitoring, recording and reporting discrepancies in line with company procedures.
• Adhere to health and safety and food hygiene policies, wear appropriate personal protective equipment and participate in mandatory training.
• Work cooperatively with kitchen and front-of-house colleagues, responding positively to direction and helping maintain a professional and calm working environment.

Required skills and experience

• for Commis 1
• Previous experience in a kitchen, catering or hospitality role is desirable but not essential; full on-the-job training will be provided.
• Good attention to detail with a consistent approach to presentation, cleanliness and portion control.
• Basic communication skills in English; additional languages are an advantage.
• Ability to follow instructions carefully, work as part of a team and remain calm under pressure with a positive, professional attitude.
• Physically fit and able to carry out manual tasks, including lifting, bending and standing for extended periods during shifts.
• Reliable, punctual and well organised with the ability to manage time during busy service periods.
• Awareness of basic health and safety and food hygiene practices and willingness to complete relevant training and certifications.