Commis 2

Role overview

Main responsibilities

• Assist Commis 1 staff and senior chefs with kitchen operations, preparation, and service.
• Cook, prepare, and assemble meals consistently and efficiently in a fast-paced environment.
• Follow production and service plans to deliver hot meals on time while meeting quality and nutritional guidelines.
• Portion food precisely according to calorie and macronutrient guidelines.
• Reduce waste through effective ingredient storage, labeling, rotation, and yield optimization.
• Complete routine checks and follow HACCP, sanitation, and safety protocols.

Qualifications and competencies

• At least 2–4 years of experience as a Commis 2 or Commis 3 in QSR or a high-volume restaurant.
• Basic knowledge of health and safety and HACCP standards; certification is preferred.
• Understand basic food preparation and cooking techniques and be able to work in a fast-paced, high-volume environment.
• Communicate in English and work effectively as part of a team.
• Show commitment to quality, continuous improvement, and customer satisfaction.

Work environment

• Shift-based work in a high-volume kitchen.
• Personal protective equipment is mandatory during production operations.