The Commis II assists the kitchen team in preparing, cooking, and presenting dishes according to the restaurant’s standards. The role involves maintaining hygiene, ensuring consistent quality, and supporting senior chefs in daily kitchen operations.

Key Responsibilities:

• Assist in the preparation and cooking of menu items under the supervision of senior chefs.

• Ensure all ingredients are properly measured, portioned, and stored.

• Follow standard recipes, portion control, and presentation specifications.

• Maintain cleanliness and organization in the workstation and kitchen area.

• Check and ensure proper storage, labeling, and rotation of all food items (FIFO).

• Support Demi Chef and Chef de Partie in mise en place for daily operations.

• Ensure compliance with hygiene, sanitation, and safety standards (HACCP).

• Assist in receiving and inspecting deliveries for quality and quantity.

• Report any equipment faults or maintenance issues to the supervisor immediately.

• Work cooperatively with other team members to ensure smooth kitchen operations.

• Strive to maintain consistency and quality in all food prepared.