Commis Job Description
Commis Duties & Responsibilities
To write an effective commis job description, begin by listing detailed duties, responsibilities and expectations. We have included commis job description templates that you can modify and use.
Sample responsibilities for this position include:
Commis Qualifications
Qualifications for a job description may include education, certification, and experience.
Licensing or Certifications for Commis
List any licenses or certifications required by the position: ASE, NZ, HACCP, 9001, ISO
Education for Commis
Typically a job would require a certain level of education.
Employers hiring for the commis job most commonly would prefer for their future employee to have a relevant degree such as Collage and Bachelor's Degree in Culinary, Hospitality, Culinary Arts, Hotel Management, Associates, Tourism, Management, Hospitality Management, Communications, Design
Skills for Commis
Desired skills for commis include:
Desired experience for commis includes:
Commis Examples
Commis Job Description
- Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality
- To keep informed of the restaurant activity (Ask about the different types of guest (seminars, groups, individuals)
- A minimum of 1 years Culinary experience
- Prep food for kitchen
- Run your own section during service under instruction from the Head Chef
- Take responsibility to rectify hazardous situations, reporting major areas of concern to Chef de Cuisine / Sous Chef or designate
- Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out
- The above description is not to be regarded as exhaustive
- Follow instructions given by your PIC (Person in Charge)
- Do in practice what you have learned in training
- Adhere to all client and company Health & Safety policies and procedures at all times Food Handling, Manual handling, Fire procedures
- Provide the highest level of customer service by demonstrating the ESS Way values and behaviours at all times to colleagues, customers and clients
- Maintain the cleanliness of all kitchens and surrounding working areas ensuring health & safety hazards, issues, near misses & accidents are reported to your line Manager at the earliest opportunity
- Assist with the processing of orders via nominated systems by using the correct approved Compass vendors
- Check invoices and delivery notes and report any anomalies to your line Manager
- Assist with the receipt, correct storage and quality of food supply and report any concerns or observations to your Line Manager
Commis Job Description
- Ensure that assigned duties are organised and completed efficiently and productively
- Ensure all food produced is in line with kitchen recipes and established high standards
- Prepare and cook all food items in specific area of responsibility with a sense of urgency
- Check and ensure all food is stored and handled as per current food health and hygiene regulations
- Advise on food preparation techniques and hygiene procedures when necessary
- Monitor daily kitchen food and product requirements and advise the Management Chef of these well in advance
- Any other reasonable request as required by your Management Chef or Hotel Management
- Maintain the highest possible hygiene and maintenance standards in your Kitchen section
- Achieve the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard
- Support directly the Chef de Partie or Demi Chef in the daily operation and take full responsibilities of your section and tasks assigned by your immediate supervisor
- Follow all recipes provided to ensure full compliance with nutritional/dietary requirements
- Comply with menu cycles reporting any discrepancies to your line Manager
- Assist with conducting and monitoring all stocktaking procedures ensuring minimal risk of waste
- Attend regular training as directed by your line Manager according to the requirements of the company
- Level 4 cooking certification
- Be motivated, energetic with a can do attitude and passion for the hospitality industry
Commis Job Description
- Ensure production of all food is completed to the members satisfaction and to the standards required by the company
- Support the Chef de Partie or Demi Chef De Partie in the daily operation and take full responsibilities of your section when your immediate supervisor is not there, in order to ensure a smooth operation
- Assists and trains with line cooks
- Maintains high standards of food hygiene and storage kitchen cleanliness
- Maintains the work area and equipment in a safe and sanitary manner
- Ensures safe and correct use of equipment, tools and machinery
- Is aware of and complies with Hotel's standard recipes
- Follows all guidelines for timely food service to guests
- Works in all areas of food preparation as and when directed
- Liaises with the Demi Chef de Partie and Chef de Partie in charge to ensure cleanliness and hygiene standards
- Have the ability to inspire others and coach your team
- Have great attention to detail and a passion for fresh, quality food
- Preparing and cooking food according to recipes, quality standards, presentation standards, and food preparation checklist
- College/ Bachelor’s Degree graduate (Graduate of any related course)
- Completed National Certificate in Hospitality Level 4 in Professional Cookery
- Time management and work efficiently
Commis Job Description
- Performs an antimicrobial treatment of all fruit and vegetable deliveries
- Learns by practice and from observing the work towards achieving a high standard of cleanliness and hygiene minimum food and fuel waste
- Prepares hot sauces, meat and fish, vegetables, rice and potato dishes, salad dressings, appetizers, salads and food displays in accordance with established recipes and methods
- Ensures that the section is kept clean and organized
- Prepares mise-en-place for the assigned kitchen
- Ensures that all equipment in the kitchen section is correctly handled and maintained
- Complies with WESTIN hygiene and sanitation standards
- Adopts the clear-as-you-gomethod of working
- Complies with hotel`s health and safety policy
- Learns the local and hotel’s health authorities’ sanitation and hygiene requirements SGS
- Completed National Diploma in Hospitality in Professional Cookery qualification
- Preferably a holder of valid Food Hygiene certificate
- Available to work fully at weekends
- Health in excellent condition
- At least 2 years cooking experience, preferably in fine dining
- Knowledge of Italian cuisine is a strong asset
Commis Job Description
- The Commis is an essential member of the Food & Beverage Culinary team dedicated to providing exceptional quality and service to our guests
- The kitchen presents and endless amount of opportunities of learning and growth for line cook positions of all levels
- To maintain a high standard of all food preparation and service in their respective Kitchens, according to the standards required by the management
- The Bakery Commis is an essential member of the Culinary team dedicated to providing exceptional quality and service to our guests
- Preparing all mise-en-place, items and dishes for the team
- Working with chef team during Service
- Provides the Executive Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity
- Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef
- Perform as per Operational Standards
- Having completed and apprenticeship and/or achieved trade recognition a Commis2 works as part of the kitchen team
- Flexibility - ability to work AM/PM shifts, weekends, public holidays, split shifts
- Must have EU work authorization
- To provide for customers - Karst, natural resource and cultural heritage interpretation and related administration and maintenance services, in a manner which enhances customer satisfaction and is environmentally and commercially responsible
- To promote the Reserve as a leading visitor destination, and to promote and uphold natural and cultural heritage conservation ethics
- 1 year work experience as Commis Chef in a hotel or restaurant with good standards will be preferred
- Vocational diploma in food & beverage and/or any initial training, as long as the person is highly motivated by the sector and that his/her level of commitment and skills have been validated