Commis II

The Commis II assists the kitchen team in food preparation, cooking, and plating to maintain consistent food quality, hygiene, and presentation standards. The role supports senior chefs in mise en place, daily operations, and maintaining kitchen cleanliness, ensuring guest satisfaction through timely, well-executed dishes.

• Prepare ingredients (cutting, peeling, portioning) according to recipes and chef instructions.

• Cook or finish dishes under the guidance of a Commis I or Chef de Partie, ensuring consistency and quality.

• Organize stations with all necessary supplies and ensure readiness before service.

• Follow HACCP standards and maintain cleanliness of work area, equipment, and storage areas.

• Monitor ingredients; report shortages and assist with proper storage of food items.

• Collaborate with colleagues to maintain smooth kitchen workflow during service.

• Minimize food waste through proper portioning and storage.

• Handle all kitchen tools and equipment safely and report any maintenance issues.