Commis II

Job Title

Commis II

Department

Food & Beverage

Reports to

Commis I / Chef De Partie / Sous Chef

Experience

Minimum

• 2-4 years
• in a similar position

Age Preference

25 to 38 years old

Education & Certifications

• A diploma or certification in Culinary Arts is preferred.
• Food safety certification (HACCP) is a plus.
• Previous experience in a restaurant or hotel kitchen is required.

Job Overview

The

Commis II

is a mid-level commis chef responsible for assisting in food preparation, ensuring quality control, and supporting the smooth functioning of the kitchen. They work under the supervision of

Commis I and senior chefs

, gradually developing their skills to take on more responsibilities. A

Commis II

is expected to be more skilled and independent than a Commis III but still in the learning phase before advancing to Commis I.

Key Responsibilities

1. Food Preparation & Cooking:

Assist in the preparation of ingredients as per kitchen recipes and standards.

Handle

• basic cooking tasks
• like sautéing, grilling, frying, and steaming.
• Work on assigned kitchen sections such as
• hot, cold, bakery, or tandoor.
• Ensure proper portioning, seasoning, and presentation of dishes.
• Help prepare
• stocks, sauces, marinades, and garnishes.

1. Supporting the Senior Kitchen Team:

Work closely with

Commis I, CDP, and Sous Chef

• to ensure smooth kitchen operations.
• Take direction from Commis I and contribute to an
• efficient workflow.
• Be adaptable to
• shift between different sections
• as required.

1. Hygiene & Kitchen Maintenance:

• Follow all
• food safety and hygiene protocols.

Maintain a

• clean and organized
• workstation at all times.
• Ensure proper storage of perishable and dry ingredients.
• Follow HACCP standards for food handling, storage, and disposal.

1. Service & Quality Control:

Assist in

• timely food production
• during service hours.
• Ensure dishes are plated according to
• standard presentation guidelines.
• Work in coordination with the
• kitchen and service teams
• for smooth order execution.

1. Learning & Skill Development:

• Learn advanced cooking techniques from
• senior chefs.
• Develop an understanding of
• kitchen operations, stock control, and menu planning.
• Take part in
• training and development programs
• to improve culinary skills.

Skills & Qualifications

• ✔ Basic to intermediate knowledge of
• cooking techniques
• and food preparation.
• ✔ Ability to work
• efficiently in a fast-paced kitchen.
• ✔ Strong
• attention to detail
• in food preparation and hygiene.
• ✔ Willingness to
• learn and grow
• under the guidance of senior chefs.
• ✔ Good
• teamwork and communication skills
• to coordinate with the kitchen team.
• ✔ Understanding of
• food safety and sanitation guidelines.
• ✔ Ability to
• handle pressure during busy service hours.

Growth Opportunities

A

Commis II

is a stepping stone to

Commis I

• and later to
• Chef de Partie (CDP)
• . With experience and skill development, they can take on greater responsibilities in the kitchen.