Commis III

• Diploma or certification in Culinary Arts is preferred.
• Basic food safety certification (HACCP) is an advantage.
• Previous experience in a kitchen is preferred but not mandatory.

Job Overview:

The Commis III is an entry-level position in the kitchen, ideal for beginners who are eager to learn and build a career in the culinary industry. They assist in basic food preparation, cleaning, and organization while working under the supervision of Commis II, Commis I, and senior chefs. The role provides a strong foundation in kitchen operations, hygiene, and teamwork.

• Assist in chopping, peeling, and cutting vegetables, fruits, and meats.
• Help prepare stocks, sauces, and marinades under supervision.
• Learn and follow standard kitchen recipes and guidelines.
• Support in measuring and portioning ingredients.

• Keep workstations clean and organized at all times.
• Wash and sanitize kitchen tools, equipment, and utensils.
• Assist in maintaining food storage areas and proper ingredient handling.
• Follow all sanitation and hygiene standards.

• Work closely with Commis II and I to support their tasks.
• Be flexible in helping different kitchen sections as required.
• Follow instructions carefully and learn from hands-on experience.

• Observe and practice basic cooking techniques under guidance.
• Develop knowledge of ingredients, kitchen workflow, and food safety.
• Participate in training sessions to enhance culinary skills.

Skills Qualifications:

• Passion for cooking and eagerness to learn.
• Basic understanding of kitchen hygiene and food safety.
• Ability to follow instructions and work in a team.
• Hardworking, punctual, and adaptable in a busy kitchen environment.
• Strong attention to detail and willingness to take on tasks.
• Basic communication skills to coordinate with the kitchen team.

A Commis III can grow into Commis II, Commis I, and later Chef de Partie (CDP) with experience and skill development. This role serves as the first step toward a rewarding career in the culinary field.