Department: Kitchen / Food Production
Location: Industrial Food Production Unit
Reports to: Head Chef / Sous Chef

Job Summary:

The Commis Chef (Commis 1, 2, and 3) is responsible for assisting in food preparation, maintaining hygiene standards, and ensuring smooth kitchen operations in an industrial food production environment. The role varies in responsibility based on experience, with Commis 1 being the most senior, followed by Commis 2, and Commis 3 as the entry-level role.

Job Responsibilities include:

Commis 1:

• Lead and supervise junior commis chefs (Commis 2 & 3) in food preparation.
• Assist in menu planning and ensure consistency in food quality.
• Follow standardized recipes for mass food production.
• Monitor stock levels and request supplies as needed.
• Ensure compliance with food safety, hygiene, and HACCP standards.
• Work closely with senior chefs to execute bulk food preparation efficiently.

Commis 2:

• Prepare ingredients, cook, and assemble food items as per standard recipes.
• Assist in portioning and plating according to industrial catering standards.
• Maintain cleanliness and organization of workstations.
• Follow instructions from Commis 1 and senior chefs for bulk production.
• Help with stock rotation and ingredient storage.
• Ensure waste reduction by following proper kitchen procedures.

Commis 3:

• Assist in basic food preparation such as chopping, peeling, and marinating.
• Support kitchen operations by cleaning and maintaining equipment.
• Help in receiving and storing ingredients as per food safety regulations.
• Follow instructions from Commis 1 and Commis 2 to complete assigned tasks.
• Maintain high standards of hygiene and workplace safety.