Job Description
A Commis 1 (First Commis Chef) is a senior junior chef in a professional kitchen who prepares food, runs a station, and supports senior chefs like the Chef de Partie (CDP). [1] (/goto?url=CAESZgHrOzAVZx2qO9igKPTha08gLI_iHNAt5EodvrR4ntm7fGlottl2lViDF5tYw2Ckv7hiGHd9YvJwPSR4dscAMP64T4EC9ynlqJJDlyWc2i2JuaPAyBhfNTiHH5o6pjzjf5a5DfCJow), [2] (/goto?url=CAESaAHrOzAV2sQiNcD0mO0FI6gykCgwFdemJ0_GP_eeOHg_TGWY-YzgqihZtAbVmKmJSSkz4pDQSrYcJug10WTbLiTszCQJeaCCybKSEGp8umBZV_hu-eBYXU2yNoNUlW56nXJWYxJ6aLmy), [3] (/goto?url=CAESegHrOzAV5JOJUYWsnf1C7sH_ZXDekR3yRQM-_TzHEkUej_V1kgjHj1OYkD9ogIZeh9fn4arhPmN12KSUIOb85x5dFMelyXuvmo2RFOowr9cX_RtW-0xp8aIpe0KvboFN4JRLSJRfSrMBVfOpOjnR9IvuEPMWV4W3DxS9), [4] (/goto?url=CAESjAEB6zswFV4Ui3bbRvZCgKlimuKECked4uxEsu6pQlPRrVjhak3k9eHBcXjmuISviFBKtbYakASuZFyknR4YHVGHeDqXZwvV7S1WAZRxeFtmvlFAUaIiFlWNHb8-UxBA09mhBB0liPuqi1DhzKWAQT5eGoEnaNe8keKHZUCUx-DodPe2TEopPouOSPSe9Q)Key ResponsibilitiesFood Preparation: Prepare mise-en-place (ingredients and tools ready before cooking), chop vegetables, and cook dishes according to exact recipes. [1] (/goto?url=CAEShAEB6zswFai6iX5YKEqk4Mxmbsnf1Fgj3gaCuJ9nQcczn6_olLIIbxF2dFRK1pN6rAoCbOXV6JdtATZ0BWorPuuvzURrOdHK-BGGdElg0cXPEKndMgozwHiXmRPWvaWOHqcHq3Ewrv9YCJ2HoHl5G8-phGTR_iJhJCtK-Slzi86FfChlbuE), [2] (/goto?url=CAESegHrOzAVN_HpURwBicJ16R12flLHF2vb6un7Pr_uF64S-pQ-jWqnDM8zClO9mFklt3xhpB701sS5FC67c5xb-KDS75JlOGAnO-zXJaXWrK2vvTVDSD_6ytVetmMPcIqgtrJI54NWmBbyDaxFI2tuWLxZTQB1Mkw6nBVE), [3] (/goto?url=CAESaAHrOzAV2sQiNcD0mO0FI6gykCgwFdemJ0_GP_eeOHg_TGWY-YzgqihZtAbVmKmJSSkz4pDQSrYcJug10WTbLiTszCQJeaCCybKSEGp8umBZV_hu-eBYXU2yNoNUlW56nXJWYxJ6aLmy), [4] (/goto?url=CAESjAEB6zswFV4Ui3bbRvZCgKlimuKECked4uxEsu6pQlPRrVjhak3k9eHBcXjmuISviFBKtbYakASuZFyknR4YHVGHeDqXZwvV7S1WAZRxeFtmvlFAUaIiFlWNHb8-UxBA09mhBB0liPuqi1DhzKWAQT5eGoEnaNe8keKHZUCUx-DodPe2TEopPouOSPSe9Q)Station Management: Take charge of a specific kitchen section (such as hot, cold, or pastry) and guide junior staff or Commis 2 and 3 chefs. [1] (/goto?url=CAESqQEB6zswFXqReWK3WITey98dArn1AdBT-XaxuNYrXiRzQoBc8O_1Xd34xI2ssJzNioglALXa6OvwNSO60tBHkwZNBli8g2nA2x48Sc5h0wVdfSJHMvuE56Mf1OXdS1K88lCg5au7IOhvm8IPnkpmoiOuS7fBlc9qqC7ByfCutaHyuUVaPUCLafIXmUSYXgdUPMNg4Z89YtuAO3GCiC6RkyP2jeiBP8cHY5Ja), [2] (/goto?url=CAESaAHrOzAV2sQiNcD0mO0FI6gykCgwFdemJ0_GP_eeOHg_TGWY-YzgqihZtAbVmKmJSSkz4pDQSrYcJug10WTbLiTszCQJeaCCybKSEGp8umBZV_hu-eBYXU2yNoNUlW56nXJWYxJ6aLmy), [3] (/goto?url=CAESZgHrOzAVZx2qO9igKPTha08gLI_iHNAt5EodvrR4ntm7fGlottl2lViDF5tYw2Ckv7hiGHd9YvJwPSR4dscAMP64T4EC9ynlqJJDlyWc2i2JuaPAyBhfNTiHH5o6pjzjf5a5DfCJow), [4] (/goto?url=CAESjAEB6zswFV4Ui3bbRvZCgKlimuKECked4uxEsu6pQlPRrVjhak3k9eHBcXjmuISviFBKtbYakASuZFyknR4YHVGHeDqXZwvV7S1WAZRxeFtmvlFAUaIiFlWNHb8-UxBA09mhBB0liPuqi1DhzKWAQT5eGoEnaNe8keKHZUCUx-DodPe2TEopPouOSPSe9Q)Inventory Control: Monitor stock levels, check deliveries, and help store food correctly. [1] (/goto?url=CAESZgHrOzAVZx2qO9igKPTha08gLI_iHNAt5EodvrR4ntm7fGlottl2lViDF5tYw2Ckv7hiGHd9YvJwPSR4dscAMP64T4EC9ynlqJJDlyWc2i2JuaPAyBhfNTiHH5o6pjzjf5a5DfCJow)Hygiene and Safety: Maintain a clean work area, follow health codes, log food temperatures, and report equipment problems. [1] (/goto?url=CAESbgHrOzAVviY5PM9zl7DLnU8hb0Kp-iDzJRkEy9PDcTLK6pgNoqUXTvO9KcDG6k9k8qeaqA0aKADzdgJZ1pRXsiLxhZhQ5_dwAbQ0PhZ4sFdyEsqZYZnx7dwwuX7llmohZAz0XCVyYRl_bgb6DPWW), [2] (/goto?url=CAESfQHrOzAVUywKxtItYUVK3ZCYdLm-xcjrJD6YHx-WIdRzKpROjUQ2yI0fguqcIR7Qr5qgKuf1MEtp5pUl_qxC5RIxlRTcRWBh1_RBxe_GiXnQuHEZ0QBeF2Z-0u2i9lfGsN9ypOIzpNL_8d59wpvKHLxmA4_MKX3LGvEVn8OA), [3] (/goto?url=CAESjAEB6zswFV4Ui3bbRvZCgKlimuKECked4uxEsu6pQlPRrVjhak3k9eHBcXjmuISviFBKtbYakASuZFyknR4YHVGHeDqXZwvV7S1WAZRxeFtmvlFAUaIiFlWNHb8-UxBA09mhBB0liPuqi1DhzKWAQT5eGoEnaNe8keKHZUCUx-DodPe2TEopPouOSPSe9Q), [4] (/goto?url=CAEShAEB6zswFai6iX5YKEqk4Mxmbsnf1Fgj3gaCuJ9nQcczn6_olLIIbxF2dFRK1pN6rAoCbOXV6JdtATZ0BWorPuuvzURrOdHK-BGGdElg0cXPEKndMgozwHiXmRPWvaWOHqcHq3Ewrv9YCJ2HoHl5G8-phGTR_iJhJCtK-Slzi86FfChlbuE), [5] (/goto?url=CAESZgHrOzAVZx2qO9igKPTha08gLI_iHNAt5EodvrR4ntm7fGlottl2lViDF5tYw2Ckv7hiGHd9YvJwPSR4dscAMP64T4EC9ynlqJJDlyWc2i2JuaPAyBhfNTiHH5o6pjzjf5a5DfCJow)Qualifications and SkillsExperience: 1 to 3 years of work experience in a commercial or hotel kitchen.Education: High school diploma; a culinary arts certificate is preferred.Certifications: Valid food handler's license or basic safety training.Physical Stamina: Ability to stand for long hours and lift heavy items in a hot, fast-paced environment.