Commis

Commis (Hot & Cold Department)

A Hot & Cold Kitchen Commis in a central kitchen is an entry-level culinary professional responsible for preparing ingredients and executing bulk food production across both hot and cold food stations under the guidance of senior chefs.

Key Responsibilities

• Mise en Place Preparation: Complete daily food preparation tasks, including washing, peeling, chopping, slicing, and dicing vegetables, meats, and seafood for both hot and cold recipes.
• Hot & Cold Production: Assist in preparing soups, sauces, hot entrees, salads, cold starters, sandwiches, and garnishes according to standardized central kitchen recipes.
• Station Support: Work alongside and support the Chef de Partie (CDP) or Demi Chef de Partie to ensure smooth, high-volume daily kitchen operations.
• Inventory & Stock Control: Monitor ingredient stock levels, receive deliveries, rotate stock using the First-In-First-Out (FIFO) method, and properly label/date all food items.
• Hygiene & Safety: Maintain a clean, sanitized, and hygienic workspace, adhering strictly to HACCP (Hazard Analysis Critical Control Point) and local health regulations.
• Waste & Cost Control: Minimize food, water, and energy waste to help the facility meet efficiency and food-cost targets.

Requirements & Qualifications

• Experience: Basic culinary training or prior hands-on experience working in a commercial, high-volume, or institutional kitchen environment.
• Skills: Fundamental knife skills, an understanding of basic cooking techniques for both hot and cold items, and the ability to follow strict recipes and standard operating procedures.
• Physical & Soft Skills: Ability to stand for prolonged periods, work efficiently under pressure during busy production hours, and communicate effectively within a team.