(Commi 1) is responsible for carrying out food preparation and cooking duties with a high degree of accuracy and consistency while supporting the Demi Chef de Partie and Chef de Partie in the daily operation of the assigned kitchen section.
The role involves preparing and cooking menu items, completing mise en place, following standardized recipes, maintaining food quality and presentation, monitoring ingredient availability, and ensuring compliance with food safety and hygiene standards. The Commis I is expected to perform routine kitchen tasks with minimal supervision, support junior kitchen staff, minimize food wastage, and contribute to efficient kitchen operations.
The Commis I serves as a senior commis-level position and is expected to demonstrate strong technical skills, good organization, responsibility, and readiness to undertake more advanced kitchen duties under the direction of senior chefs.
2. Key Responsibilities
A. Food Preparation and Cooking
• Prepare and cook assigned dishes according to approved recipes, cooking methods, and menu specifications.
• Perform food preparation tasks, including cutting, trimming, portioning, marinating, seasoning, and preparing ingredients.
• Prepare sauces, stocks, soups, dressings, garnishes, and other kitchen preparations according to established standards.
• Complete mise en place accurately and on time before the start of service.
• Carry out routine cooking tasks independently within the scope of assigned responsibilities.
• Follow standardized recipes, ingredient specifications, cooking temperatures, and portion sizes.
• Prepare food for restaurant service, takeaway orders, delivery, and catering events.
• Ensure ingredients and prepared items are available according to the production schedule.
• Follow approved instructions for special dietary requests, allergen requirements, and menu modifications.
• Maintain consistency in taste, texture, portion size, and presentation during busy service periods.
• Assist the Demi Chef de Partie and Chef de Partie with more advanced preparation tasks when required.
• Report preparation delays, ingredient shortages, and cooking issues to the supervising chef.
B. Kitchen Section Operations
• Support the daily operation of the assigned kitchen section, including hot kitchen, cold kitchen, grill, sauté, pastry, or garde manger.
• Organize and prepare the workstation before service begins.
• Ensure ingredients, utensils, equipment, and preparation materials are available and ready for use.
• Complete assigned production tasks according to preparation schedules and service requirements.
• Monitor mise en place levels and replenish ingredients as needed.
• Prioritize tasks to support timely preparation and delivery of food orders.
• Coordinate with other kitchen sections to maintain smooth food production.
• Assist with organizing daily preparation activities and maintaining an efficient workflow.
• Support opening, service, closing, and shift handover activities.
• Identify and report operational problems, preparation delays, and equipment issues.
• Assist senior chefs during peak service periods, special events, and catering operations.
C. Food Quality and Presentation
• Check the freshness, quality, and condition of ingredients before use.
• Ensure ingredients are prepared and portioned according to approved specifications.
• Follow standardized recipes, cooking methods, and plating instructions.
• Check food for correct taste, texture, appearance, temperature, and portion size before service.
• Ensure dishes are properly garnished and presented according to company standards.
• Maintain consistent food quality across service periods and shifts.
• Identify and correct minor preparation issues within the scope of assigned duties.
• Avoid serving food that does not meet quality, safety, or presentation requirements.
• Report poor-quality ingredients, inconsistent products, and recurring preparation problems to the supervising chef.
• Assist with maintaining and improving kitchen preparation standards under the guidance of senior chefs.
D. Food Safety and Hygiene
• Follow company food safety, hygiene, and sanitation procedures at all times.
• Maintain proper personal hygiene and wear the required uniform and protective equipment.
• Follow correct handwashing procedures and safe food handling practices.
• Prevent cross-contamination between raw and cooked foods and between different food categories.
• Ensure food is stored, prepared, cooked, cooled, and reheated according to approved procedures.
• Monitor and maintain required food temperatures and complete records when assigned.
• Check expiry dates, product labels, and ingredient condition before use.
• Ensure ingredients and prepared foods are covered, labeled, dated, and stored correctly.
• Follow allergen-handling procedures and ensure dietary requirements are communicated accurately.
• Clean and sanitize workstations, utensils, equipment, and preparation areas throughout the shift.
• Report contamination risks, food safety violations, pest activity, and equipment failures immediately.
• Follow applicable Bahrain food safety requirements and company procedures.
• Support food safety inspections and corrective actions as directed by senior chefs.
E. Stock and Inventory Control
• Monitor ingredient availability and stock levels within the assigned kitchen section.
• Inform the supervising chef or Storekeeper about shortages and replenishment requirements.
• Assist with receiving and checking ingredients for quality, quantity, and condition.
• Ensure ingredients are stored in the correct locations and at appropriate temperatures.
• Follow FIFO (First In, First Out) and FEFO (First Expired, First Out) stock rotation procedures where applicable.
• Ensure food products are properly labeled, dated, covered, and stored.
• Assist with daily stock checks, inventory counts, and preparation records.
• Monitor ingredient usage and report unusual consumption or stock discrepancies.
• Identify and report damaged, spoiled, expired, or missing stock.
• Ensure ingredients are available for planned production and service requirements.
• Support senior chefs in maintaining accurate stock records and organized storage areas.
F. Cost Control and Waste Management
• Follow approved recipes and portion sizes to support food cost control.
• Use ingredients efficiently and minimize avoidable preparation waste.
• Ensure production quantities are appropriate to forecast demand and service requirements.
• Avoid overproduction, excessive trimming, and unnecessary spoilage.
• Handle and store surplus ingredients according to approved food safety procedures.
• Monitor the use of sauces, garnishes, marinades, and other preparation materials.
• Maintain accurate portioning and avoid unnecessary use of high-cost ingredients.
• Record or report foo