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. 2. 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. 3. 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. 4. 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. 5. 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.