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Commis I Job Description

Summary of Responsibilities

The Commis I will report to the Executive Chef via Sous Chef/CDP/DCDP.

Responsibilities and essential job functions include but are not limited to the following: 

  • To maintain a high working standards and ethics as expected by the Restaurant/Executive Chef
  • To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef 
  • Able to take the lead on a station as well as educate and guide junior chefs
  • To be able to work under pressure, for required hours in a heated environment 
  • To be punctual for work and promptly report any personal emergencies that limit/disable the chef to perform duties
  • To monitor stock movement and be responsible for requisitioning items for your station, acceptance and storage of deliveries 
  • To aid in achieving desired food costs, kitchen standards and overall objectives 
  • To carry out daily and weekly activities such as, temperature checks, food labeling/dating, storage, scheduled kitchen cleaning 
  • To remove any hazards and report any defects in the kitchen or equipment to a senior chef 
  • To keep high standards of personal and kitchen hygiene 
  • Assist in maintaining overall camaraderie in the kitchen 
  • To be able to communicate clearly and effectively in a kitchen environment
  • To have an understanding of menu planning, the implementation of stock controls, the importance of stock management to enable the kitchen to meet gross profit targets
  • To be familiar with the opening and closing procedures of the kitchen and carry them out as expected
  • To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require. 
  • Show a commitment learn and grow as a professional chef during the period of employment 
  • To have knowledge of and be able to act during emergency situations, such as fire
  • To carry out and assist in the smooth running of the kitchen 
  • To attend all meeting and training sessions as required 
  • To comply with any reasonable request from your superiors 


  • Professional Culinary experience over 2 years 
  • Experience in a Commis I or Commis II role, preferably within a reputable standalone restaurant
  • Excellent communication skills (verbal and written, fluent English preferred)
  • Culinary certificate from recognized institution preferred

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