Job Description: Commis III (Hot & Cold Kitchen)
Job Title: Commis III – Hot & Cold Kitchen
Department: Food Production / Kitchen Operations
Reports To: Chef de Partie / Sous Chef / Executive Chef
Job Summary
The Commis III is an entry-level culinary professional responsible for assisting in the preparation, cooking, and presentation of food in the hot and cold kitchen sections. The role supports senior chefs in maintaining food quality, hygiene standards, and efficient kitchen operations while developing culinary skills and knowledge.
Key Responsibilities
Food Preparation
- Assist in the preparation of ingredients, including washing, peeling, chopping, slicing, and portioning.
- Support the preparation of hot and cold dishes according to recipes and kitchen standards.
- Prepare basic sauces, salads, sandwiches, appetizers, and garnishes.
- Ensure ingredients are properly stored and labeled.
Cooking & Production
- Assist chefs in cooking and assembling menu items.
- Follow recipes, portion controls, and presentation standards.
- Prepare mise en place for daily kitchen operations.
- Support banquet, buffet, à la carte, and catering food production as required.
- Ensure timely preparation of food items during service periods.
Hot Kitchen Duties
- Assist in preparing soups, sauces, grilled items, fried foods, and other hot dishes.
- Support cooking activities under the guidance of senior chefs.
- Monitor food quality and consistency during preparation.
Cold Kitchen Duties
- Prepare salads, cold appetizers, sandwiches, fruit platters, and buffet displays.
- Assist with food decoration and presentation.
- Ensure cold food items are stored and served at appropriate temperatures.
Hygiene & Food Safety
- Maintain cleanliness and organization of workstations and kitchen equipment.
- Follow food safety, sanitation, and hygiene standards at all times.
- Adhere to HACCP and company food safety procedures.
- Ensure proper handling and storage of food products.
Inventory & Storage
- Assist with receiving, checking, and storing food deliveries.
- Monitor stock levels and report shortages to supervisors.
- Minimize food wastage through proper handling and storage practices.
- Follow FIFO (First In, First Out) inventory procedures.
Teamwork & Learning
- Work cooperatively with chefs and kitchen staff.
- Follow instructions from supervisors and senior kitchen personnel.
- Participate in training and skill development activities.
- Support overall kitchen operations as assigned.
Requirements
- High School Diploma, Culinary Certificate, or equivalent qualification.
- 0–2 years of experience in a hotel, restaurant, catering company, or commercial kitchen.
- Basic knowledge of food preparation techniques and kitchen operations.
- Understanding of food hygiene and safety practices.
- Ability to work in a fast-paced environment.
- Willingness to learn and develop culinary skills.
Preferred Qualifications
- Culinary school training or hospitality education.
- HACCP or Food Safety certification.
- Experience in hotel, fine dining, banquet, or catering operations.
- Basic knowledge of international and local cuisines.
Key Competencies
- Food Preparation Skills
- Basic Cooking Techniques
- Attention to Detail
- Food Safety & Hygiene Awareness
- Teamwork
- Time Management
- Organization Skills
- Ability to Follow Instructions
- Adaptability
- Positive Attitude
Key Performance Indicators (KPIs)
- Food quality and consistency
- Compliance with hygiene and food safety standards
- Timely completion of assigned tasks
- Reduction of food waste
- Cleanliness of work area and equipment
- Teamwork and cooperation
- Attendance and punctuality
Work Environment
- Fast-paced kitchen environment within hotels, restaurants, resorts, catering companies, or hospitality establishments.
- Requires standing for extended periods, working near hot equipment, and handling kitchen tools.
- May involve shift work, weekends, public holidays, and evening schedules depending on operational requirements.
