Job Description: Commis II (Hot & Cold Kitchen)
Job Title: Commis II – Hot & Cold Kitchen
Department: Food Production / Kitchen Operations
Reports To: Chef de Partie / Sous Chef / Executive Chef
Job Summary
The Commis II is responsible for preparing, cooking, and presenting food items in the hot and cold kitchen sections under the supervision of senior chefs. The role requires a good understanding of culinary techniques, food safety standards, and kitchen operations. The Commis II supports daily food production while ensuring consistency, quality, and efficient service delivery.
Key Responsibilities
Food Preparation & Production
- Prepare ingredients and food items according to recipes, portion standards, and production schedules.
- Assist in the preparation and cooking of hot and cold dishes.
- Ensure mise en place is completed accurately and on time before service periods.
- Maintain consistency in food quality, taste, and presentation.
- Support banquet, buffet, à la carte, and catering operations as required.
Hot Kitchen Responsibilities
- Prepare soups, sauces, gravies, pasta, grilled items, fried foods, and other hot menu items.
- Assist in cooking and plating dishes according to established standards.
- Monitor food quality and ensure proper cooking temperatures.
- Support smooth kitchen operations during busy service periods.
Cold Kitchen Responsibilities
- Prepare salads, sandwiches, cold appetizers, canapés, fruit platters, and buffet displays.
- Assist with garnishing and presentation of cold dishes.
- Ensure proper storage and temperature control of cold food products.
Quality Control
- Follow standardized recipes and food presentation guidelines.
- Inspect ingredients for freshness and quality before use.
- Report quality concerns or shortages to supervisors.
- Ensure all dishes meet kitchen and customer expectations.
Hygiene, Safety & Sanitation
- Maintain a clean and organized workstation at all times.
- Follow HACCP, food safety, and sanitation procedures.
- Ensure proper handling, labeling, and storage of food products.
- Comply with health, safety, and hygiene regulations.
Inventory & Cost Control
- Assist with stock rotation using FIFO principles.
- Monitor ingredient usage and minimize food wastage.
- Support inventory checks and stock-taking activities.
- Report low-stock items and material requirements.
Team Support & Training
- Work closely with other kitchen team members to ensure efficient operations.
- Assist in training and supporting Commis III and kitchen helpers when required.
- Follow instructions from senior chefs and contribute to a positive team environment.
- Participate in ongoing culinary development and training programs.
Requirements
- High School Diploma, Culinary Diploma, or equivalent qualification.
- 1–3 years of experience in a professional kitchen, hotel, restaurant, or catering operation.
- Basic to intermediate knowledge of hot and cold kitchen operations.
- Understanding of food preparation, cooking techniques, and presentation standards.
- Knowledge of food safety and hygiene requirements.
- Ability to work under pressure in a fast-paced environment.
Preferred Qualifications
- Culinary school certification or hospitality qualification.
- HACCP or Food Safety Certification.
- Experience in hotel, fine dining, banquet, or large-scale catering operations.
- Knowledge of international, regional, or specialty cuisines.
Key Competencies
- Food Preparation & Cooking Skills
- Knowledge of Hot & Cold Kitchen Operations
- Food Safety & Hygiene Compliance
- Attention to Detail
- Time Management
- Teamwork & Collaboration
- Organization Skills
- Quality Awareness
- Adaptability
- Communication Skills
Key Performance Indicators (KPIs)
- Consistency and quality of food preparation
- Compliance with food safety and hygiene standards
- Timely completion of food production tasks
- Reduction in food waste and spoilage
- Cleanliness and organization of work areas
- Support provided to kitchen operations and team members
- Attendance, punctuality, and reliability
Work Environment
- Fast-paced kitchen environment in hotels, restaurants, resorts, catering companies, or hospitality establishments.
- Requires standing for extended periods and working near hot surfaces, sharp tools, and kitchen equipment.
- May involve shift work, weekends, evenings, and public holidays depending on operational requirements.
