Commis 3 (Trainee) - Culinary Kitchen Role

Role Overview

The Commis 3 position serves as an entry-level opportunity within the culinary department, designed to build fundamental skills and knowledge in kitchen operations. Under direct supervision of senior chefs including Head Chef, Sous Chef, and CDP, this role emphasizes training in food preparation, hygiene, and operational tasks.

Primary Responsibilities

• Engage proactively in training sessions to enhance understanding of kitchen functions.
• Support senior chefs by following instructions and applying basic culinary techniques.
• Assist in ingredient preparation tasks such as washing, peeling, and chopping.
• Maintain cleanliness and organization of workstations and kitchen tools.
• Learn and adhere to food safety and hygiene protocols rigorously.
• Help prepare for and close down kitchen stations daily.
• Collaborate with team members to ensure efficient kitchen service during busy periods.
• Communicate openly and maintain a positive, receptive attitude towards feedback.

Candidate Profile and Skills

• Demonstrates strong motivation to learn culinary basics and food handling techniques.
• Displays a genuine interest in culinary arts with a willingness to develop kitchen skills.
• Has a basic understanding or eagerness to familiarize with kitchen equipment and safety tools.
• Work ethic that reflects reliability and ability to perform under supervision in fast-paced environments.

Training and Career Progression

This position offers structured learning focused on mastering kitchen fundamentals including cooking methods and food safety practices. Exposure to various kitchen stations provides comprehensive operational insights. Successful completion of this training can lead to advancement to a Commis 1 (Line Cook) role.