Commis Iii

We are looking for a **Commis III** position to assist running our back of house operation.

**Job Summary**

**A Commis III an entry level position for new chefs. They work in the kitchen and generally assist the other chefs. Even though it's an entry level job, as a commis III you'll have lots of responsibilities when you first start working and as you gain more experience, you'll be expected to do a lot more.**

**Responsibilities**
- Assist chef de partie in the kitchen. They help prepare ingredients and do any tasks the chef de partie needs assistance with.
- Receive regular deliveries of fresh ingredients and the commis III will usually be there early to help carry and unpack. Helping unpack deliveries helps you learn where everything goes and learn about the general running of a kitchen.
- Measure out ingredients for different recipes. Certain workstations need ingredients and spices ready for the chefs to start work. So, the commis III will measure these out and make sure they're measured precisely.
- Prepare vegetables and meats. This can be seasoning or marinating steaks and other meats. Chopping vegetables is a common responsibility and the commis III will often come into work before the restaurant opens so they can get all the vegetables chopped and prepared.
- Stock rotation is an important responsibility in a restaurant kitchen. Ingredients need to be checked and used before their use-by date
- While stock rotation is a very important duty, commis III will be expected to assist as it can be a laborious job to do.
- Commis III are expected to quickly learn the basics on the job. But your employer will be expecting you to continue finding new ways to learn and develop your skills.
- Keeping the stations clean helps to reduce the chance of food contamination spreading and customers complaining of food poisoning. And another important reason is to maintain health and safety in the kitchen. Food and liquids on the floor can cause slips, trips, and falls. When chefs are working so quickly, it can be difficult to always watch where you're walking. The commis III helps keep the kitchen clean and tidy

**Knowledge, Skills, Abilities**
- Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
- Able to work in a fast-paced environment with speed and quality.
- Great personal hygiene and grooming standards.
- Should be able to communicate, read and write clearly and effectively

**Education and Experience**
- High school education or diploma in culinary is required. Basic computer skills and familiar with inventory systems.
- 1 to 2 years of minimum previous experience required in a high-volume, high - end kitchen or full-service hotel.

Contract length: 12 months

**Job Types**: Full-time, Contract