Commis ll

The Commis I is responsible for performing duties in a courteous, safe, and efficient manner, adhering to standard policies and procedures to maintain the highest level of service. Key responsibilities include fostering a strong team atmosphere, continuously developing product knowledge, and enhancing professional growth for quality performance. The role requires excellent knife skills, proficiency in basic cuts, and the ability to prepare various ingredients like fish, meat, vegetables, sauces, and stocks. Cooking techniques such as grilling, pan-frying, stewing, braising, steaming, and roasting are essential. Ensuring optimal stock conditions and rotation, along with timely and fresh mise-en-place, and preparing dishes according to correct recipes and quantities, are also crucial.

Must Have

• Conduct duties in a courteous, safe and efficient manner
• Maintain highest level of service
• Maintain and create a strong commitment to a team atmosphere
• Develop and maintain product knowledge, facilities and surrounding areas
• Develop professional progress to enhance and increase quality performance
• Have very good knives skills and know basic cuts
• Be able to prepare fish, meat, vegetables, sauces and stocks
• Be able to grill, pan-fry, stew, braise, steam and roast
• Ensure all stocks are kept under optimum conditions and rotation is managed
• Ensure all mise-en-place is always freshly prepared and on time
• Ensure all dishes are being prepared to the correct recipe and quantity
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively and collectively as part of a team

Good to Have

• Diploma or Certificate in Culinary
• Minimum of at least one year in the same role

The Commis I will be required to conduct his/her duties in a courteous, safe and efficient manner, in accordance with the standard policies and procedures, ensuring that the highest level of service is maintained.

• Maintaining and creating a strong commitment to a team atmosphere.
• Developing and maintaining product knowledge, facilities and surrounding areas.
• Developing one’s professional progress to enhance and increase quality performance.
• To have very good knives skills and to know basic cuts.
• To be able to prepare fish, meat, vegetables, sauces and stocks.
• To be able to grill, pan-fry, stew, braise, steam and roast.
• To ensure that all stocks are kept under optimum conditions and rotation is managed according to company standards.
• To ensure that all mise-en-place is always freshly prepared and on time.
• To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.

Qualifications

Your experience and skills include:

• Diploma or Certificate in Culinary and a minimum of at least one year in the same role is an advantage
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively and collectively as part of a team