Job Description: Commis I (Hot & Cold Kitchen)
Job Title: Commis I – Hot & Cold Kitchen
Department: Food Production / Kitchen Operations
Reports To: Chef de Partie / Sous Chef / Executive Chef
Job Summary
The Commis I is a skilled culinary professional responsible for preparing, cooking, and presenting food items in the hot and cold kitchen sections with minimal supervision. The role supports senior chefs in maintaining high standards of food quality, consistency, hygiene, and efficiency. Commis I also assists in training junior kitchen staff and ensuring smooth day-to-day kitchen operations.
Key Responsibilities
Food Preparation & Cooking
- Prepare and cook menu items according to approved recipes, portion standards, and presentation guidelines.
- Ensure mise en place is completed accurately and efficiently before service.
- Handle assigned kitchen sections independently during food preparation and service.
- Maintain consistency in taste, quality, and appearance of dishes.
- Assist in menu preparation, recipe implementation, and special promotions.
Hot Kitchen Responsibilities
- Prepare and cook soups, sauces, gravies, meat, poultry, seafood, pasta, rice, and vegetable dishes.
- Operate kitchen equipment safely and efficiently.
- Monitor cooking processes and ensure food is prepared to required standards.
- Support senior chefs during peak service periods.
Cold Kitchen Responsibilities
- Prepare salads, sandwiches, cold appetizers, canapés, buffet items, and specialty cold dishes.
- Create attractive garnishes and food presentations.
- Ensure proper temperature control and storage of cold food products.
- Assist in buffet setup and food display arrangements.
Quality Assurance
- Ensure all food items meet established quality and presentation standards.
- Inspect ingredients for freshness, quality, and suitability before use.
- Report product shortages, quality concerns, or equipment issues to supervisors.
- Monitor portion control to maintain consistency and reduce waste.
Hygiene & Food Safety
- Follow HACCP guidelines and food safety regulations at all times.
- Maintain a clean, organized, and sanitary workstation.
- Ensure proper food handling, storage, labeling, and stock rotation (FIFO).
- Comply with company health, safety, and hygiene procedures.
Inventory & Cost Control
- Assist in monitoring stock levels and reporting replenishment needs.
- Minimize food wastage through proper preparation and storage practices.
- Participate in inventory counts and stock control activities.
- Support cost-control initiatives by managing ingredients efficiently.
Team Leadership & Support
- Assist in training and guiding Commis II, Commis III, and kitchen helpers.
- Provide support and guidance to junior team members during operations.
- Work collaboratively with all kitchen staff to achieve operational goals.
- Participate in team meetings and culinary training programs.
Requirements
- High School Diploma, Culinary Diploma, or equivalent qualification.
- 3–5 years of experience in a professional kitchen, hotel, resort, restaurant, or catering operation.
- Strong knowledge of hot and cold kitchen operations.
- Good understanding of food preparation, cooking techniques, and presentation standards.
- Knowledge of food safety, sanitation, and HACCP requirements.
- Ability to work independently and manage assigned kitchen sections.
Preferred Qualifications
- Professional culinary certification or diploma.
- HACCP, Food Safety, or Hygiene Certification.
- Experience in luxury hotels, fine dining restaurants, or large-scale catering operations.
- Knowledge of international cuisines and modern cooking techniques.
Key Competencies
- Advanced Food Preparation & Cooking Skills
- Hot & Cold Kitchen Expertise
- Food Presentation & Plating
- Food Safety & Hygiene Compliance
- Attention to Detail
- Teamwork & Leadership
- Time Management
- Quality Control
- Organization Skills
- Problem Solving
Key Performance Indicators (KPIs)
- Food quality, consistency, and presentation standards
- Compliance with food safety and hygiene requirements
- Timely preparation and delivery of food during service
- Reduction in food waste and cost control performance
- Cleanliness and organization of assigned work areas
- Support and development of junior kitchen staff
- Attendance, punctuality, and reliability
Work Environment
- Fast-paced kitchen environment within hotels, resorts, restaurants, catering companies, or hospitality establishments.
- Requires standing for extended periods, lifting supplies, and working near hot equipment and sharp tools.
- May involve shift work, weekends, evenings, and public holidays depending on business operations.
