Commis I

About the employer

Role overview

Responsibilities

• Prepare and cook food to approved recipes, menus, preparation methods, and presentation standards; complete mise en place before service.
• Support daily production and service, including regular service, private functions, events, and special requests.
• Measure, portion, season, cook, and present ingredients; check quality, freshness, quantity, and condition.
• Follow storage, labeling, dating, stock-rotation, and temperature-control procedures; maintain an efficient workstation.
• Monitor cooking times, temperatures, presentation, and portion control; assist with guiding junior kitchen colleagues.
• Comply with food-safety, hygiene, and sanitation requirements; clean and sanitize workstations, utensils, equipment, and preparation areas.
• Operate kitchen equipment safely, report defects, minimize waste, and use supplies responsibly.
• Assist with stock checks, requisitions, receiving, and storage; communicate shortages and preparation or service issues to senior chefs.
• Coordinate with culinary, Food and Beverage, Kitchen Stewarding, Stores, and Maintenance teams, including during busy service.
• Maintain discretion and professionalism in guest-facing or private-service areas; attend briefings, training, tastings, and meetings.

Requirements

• Culinary qualification, certificate, diploma, or equivalent practical training.
• Previous experience as a Commis I, Commis II, Demi Chef, or in a professional kitchen.
• Good knowledge of food preparation, cooking techniques, kitchen equipment, and food presentation.
• Understanding of food-safety, hygiene, sanitation, storage, and temperature-control procedures.
• Able to follow recipes and instructions accurately while maintaining consistent quality.
• Good teamwork, communication, organization, and time-management skills; able to support junior colleagues.
• Able to stand for extended periods and work in a busy kitchen environment.
• Available to work flexible hours, including evenings, weekends, public holidays, and busy service periods.