Commis (Commi 1 / 2 / 3)

Department: Kitchen

Section: Pan Asian

Reports To: Chef de Partie / Sous Chef

Job PurposeTo support the Pan Asian kitchen in food preparation and cooking while maintaining food quality, hygiene, cleanliness and timely service.

• Key ResponsibilitiesPrepare daily mise-en-place as per the kitchen requirements.
• Wash, cut, chop, portion and prepare vegetables, meat, seafood and other ingredients.
• Prepare and assist in cooking Pan Asian dishes as per standard recipes.
• Assist with preparation of sauces, marinades, noodles, rice and other ingredients.
• Follow proper cooking methods, portion sizes and presentation standards.
• Maintain cleanliness and hygiene of the workstation and kitchen equipment.
• Follow FIFO, food storage and food safety procedures.
• Ensure proper handling and storage of food items.
• Minimize food wastage and use ingredients efficiently.
• Support the kitchen team during busy service periods.
• Ensure dishes are prepared and served within the required time.
• Follow instructions from the Chef de Partie, Sous Chef and Executive Chef.
• Assist senior chefs and support junior team members as required.
• Report any shortage, spoilage, quality issue or equipment problem to the senior chef.
• Follow company SOPs, hygiene standards and safety procedures.

Additional Responsibilities Based on LevelCommis 3: Primarily responsible for basic preparation, mise-en-place, cleaning and assisting senior chefs.

Commis 2: Handles assigned preparation and basic cooking independently and supports Commis 3.

Commis 1: Handles assigned section preparation and cooking with greater independence and supports/guides Commis 2 and Commis 3.

• Required SkillsBasic knowledge of kitchen operations and Pan Asian cuisine.
• Good knife-handling and food preparation skills.
• Ability to follow recipes and instructions.
• Good hygiene and grooming standards.
• Ability to work as part of a team.
• Ability to work in a fast-paced restaurant environment.
• Willingness to learn and develop culinary skills.
• Commis 3: Fresher / 0–1 year
• Commis 2: 1–3 years
• Commis 1: 2–4 years