Job Summary

The Commis I and Commis II (Continental Cuisine) are responsible for assisting in the preparation, cooking, and presentation of continental dishes under the supervision of senior chefs. They ensure high standards of food quality, hygiene, and kitchen efficiency, contributing to smooth daily operations in the culinary department.

Key Responsibilities

• Assist in the preparation and cooking of continental dishes (e.g., pasta, grilled items, sauces, soups, salads, etc.).

• Follow recipes and presentation standards as directed by the Chef de Partie or Sous Chef.

• Maintain cleanliness and organization of the workstation and kitchen equipment.

• Ensure proper storage, labeling, and rotation of ingredients (FIFO method).

• Help with mise en place (pre-preparation) for daily service.

• Monitor food portions and minimize wastage.

• Follow hygiene, safety, and sanitation standards (HACCP).

• Assist in receiving and checking kitchen supplies.

• Work collaboratively with other kitchen team members to ensure timely food preparation.

• Perform other duties as assigned by supervisors or chefs.

Difference Between Commis I and Commis II

• Commis I:

  • More experienced (1 3 years of experience in continental kitchen).

  • Handles more complex dishes and may supervise junior staff.

  • Expected to maintain higher quality control and assist in training Commis II or trainees.

• Commis II:

  • Entry-level role (0 1 year of experience or fresh graduate).

  • Works under Commis I or Chef de Partie.

  • Focuses on basic prep work, chopping, cleaning, and simple cooking tasks.