Commis (Commi 1 / 2 / 3)

Location - Western Line

Commis 3 (Entry-Level)Role: Beginner / trainee in the kitchen

Responsibilities:

• Assist senior chefs (Commis 2, 1, Chef de Partie)
• Basic food prep (cutting, peeling, washing ingredients)
• Maintain cleanliness and hygiene standards
• Follow instructions and recipes carefully
• Store ingredients properly

Skills Required:

• Basic cooking knowledge
• Willingness to learn
• Good hygiene practices

🔹 Commis 2 (Intermediate Level)Role: Slightly experienced cook with some independence

Responsibilities:

• Prepare simple dishes independently
• Assist in cooking under supervision
• Handle a specific section (partially)
• Ensure quality and consistency of food
• Help train Commis 3 staff

Skills Required:

• Good understanding of cooking techniques
• Time management
• Ability to follow kitchen standards

🔹 Commis 1 (Advanced Level)Role: Experienced junior chef, close to Chef de Partie

Responsibilities:

• Independently manage a section of the kitchen
• Prepare complex dishes
• Supervise Commis 2 & 3
• Ensure food quality, taste, and presentation
• Assist senior chefs in menu preparation

Skills Required:

• Strong cooking skills
• Leadership ability
• Knowledge of kitchen operations