Commis 2

Commiss 2

The Commis 2 is an intermediate-level culinary role responsible for preparing food items to the highest standards of quality and presentation. Reporting to senior chefs, this role supports the smooth functioning of a designated kitchen section. The Commis 2 is expected to demonstrate increased responsibility, technical skills, and efficiency compared to a Commis 3, while continuing to grow under supervision.

Function Description:

• Food Preparation & Cooking: Prepares and cooks menu items according to standard recipes and instructions from superiors. Maintains quality and consistency.
• Mise-en-Place: Organizes ingredients, tools, and equipment for service. Prepares components like sauces, garnishes, and accompaniments in advance.
• Station Support: Assists Demi Chef or Chef de Partie with all tasks in the assigned station, including plating, portioning, and organizing supplies.
• Cleaning & Organization: Keeps workstation and kitchen equipment clean and sanitized throughout and after shift.
• Stock Handling & Rotation: Participates in receiving, labelling, storing, and rotating stock (FIFO). Reports low stock to supervisor.
• Training & Development: Learns from senior staff and mentors Commis 3 or trainees when required. Participates in training sessions and tastings.

Supportive Functions:

• Supports other sections or outlets as directed during peak times or events.
• Assists in banquet, buffet, and staff meal preparation.
• Participates in kitchen meetings and briefings.

Physical Requirements:

• Must be able to stand and walk for extended periods up to 8 hours per shift
• Able to lift, carry, and handle items up to 20 kg.
• Requires frequent bending, reaching, and using kitchen tools with manual dexterity.
• Able to work in a hot, fast-paced environment for long periods.

Other Duties:

• May assist with food displays, guest interactions (live cooking stations), or offsite catering.
• Flexible to work shifts, weekends, holidays, overnight, during cyclone warnings and overtime based on business demands.
• Performs any duties assigned by chefs or management in support of kitchen operations.

Safety Requirements:

• Strictly follows Four Seasons' safety and sanitation standards (HACCP, personal hygiene, etc.).
• Uses equipment such as knives, ovens, and fryers safely.
• Wears appropriate kitchen uniform and personal protective equipment (PPE).
• Immediately reports accidents, hazards, or equipment malfunctions.

Specific Job Knowledge, Skills, and Abilities:

• Good understanding of fundamental cooking methods (grilling, frying, sautéing, etc.).
• Basic knowledge of Western and/or international cuisine.
• Ability to work accurately under pressure and multi-task during service periods.
• Organized, efficient, and capable of following instructions precisely.
• Willingness to continuously learn and grow within a structured kitchen brigade.
• Effective communication skills and a positive team-oriented attitude.

Qualification Standards:

Education:

• Certificate in culinary arts from an accredited institution is preferred.

Experience:

• Minimum 1–2 years of experience as a Commis 3 or equivalent in a high-volume or luxury hotel kitchen.
• Exposure to multiple kitchen sections (garde manger, hot kitchen) is an asset.

Licenses or Certificates:

• Valid Food Handler's Certificate (mandatory).

Policies:

• All Mandatory trainings on Workday must be completed within three months from the date of hire.
• In case of absence, employees must inform their Managers at least one hour before the start of the shift.
• Sick Leaves-Original Medical Certificate should be presented whenever applicable. Failing to do so, may result as an absence.
• Employees are not permitted to take any hotel equipment home. All items must be stored securely in lockers.
• The use of personal mobile phones is restricted in kitchen areas, preparation areas and guest areas. In case of emergency, permission must be obtained from supervisor.
• Eating and drinking in the preparation area/Chillers are strictly prohibited, to maintain hygiene and food safety standards.

Notice:

The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times.