Continental Commis at Domeo Resources International (DRI)

Main Function

• The Continental Commis Chef supports the kitchen by preparing ingredients, assisting in the cooking of continental and European-style dishes, maintaining excellent hygiene standards, and ensuring smooth workflow within the continental section.
• The role is essential in delivering high-quality meals and supporting senior chefs in day-to-day food production.
• The ideal candidate must have strong interest in continental cuisine, be detail-oriented, willing to learn, and able to work in a fast-paced, high-standard kitchen environment.

Responsibilities
Food Preparation:

• Assist in preparing ingredients including washing, chopping, slicing, marinating, seasoning, and portioning.
• Prepare basic continental dishes such as pasta, sauces, salads, grills, sautéed meals, egg dishes, sandwiches, and pastries under supervision.
• Follow standard recipes, presentation guidelines, and taste profiles set by senior chefs.
• Assist in preparing mise en place for breakfast, lunch, dinner, and banquet operations.

Cooking Assistance:

• Support the Chef de Partie and Sous Chef in cooking various continental meals.
• Safely operate kitchen equipment such as ovens, grills, planchas, fryers, salamanders, and mixers.
• Apply correct cooking techniques, temperature control, and timing to maintain food quality.
• Assist in plating, garnishing, and presenting dishes in accordance with hotel standards.

Kitchen Hygiene and Safety:

• Adhere strictly to HACCP standards and all food safety regulations.
• Keep workstations clean, organized, sanitized, and fully stocked at all times.
• Ensure proper storage of dairy, meats, vegetables, pastries, and other continental ingredients.
• Dispose of waste properly and maintain kitchen cleanliness procedures.
• Immediately report faulty equipment or safety concerns.

Inventory and Stock Control:

• Assist with receiving and checking food supplies for quality and accuracy.
• Rotate stock using the FIFO method to prevent spoilage and reduce waste.
• Report low-stock or missing items to the Chef de Partie.
• Handle kitchen tools, utensils, and appliances responsibly.

Team Support and Cooperation:

• Work closely with other kitchen staff to ensure efficient operations.
• Support senior chefs during busy periods, buffet service, and banquets.
• Participate in menu development and suggest new dish ideas when required.
• Attend kitchen briefings and training sessions to improve skills and performance.

Experience / Qualification

• Minimum of SSCE; additional culinary training or a certificate is an added advantage.
• 1 – 3  years of experience as a Commis Chef or kitchen assistant.
• Experience in hotels, restaurants, lounges, or hospitality settings is preferred.
• Practical knowledge of continental cuisine is highly desirable.
• Familiarity with basic kitchen equipment, tools, and hygiene practices.

Competencies / Skills:

• Good understanding of continental dishes, sauces, and cooking methods.
• Basic culinary skills and willingness to learn advanced techniques.
• Strong attention to detail and good food presentation skills.
• Ability to work well in a team with good communication skills.
• Ability to follow instructions accurately and work under pressure.
• Basic understanding of food safety, hygiene, and temperature control.
• Ability to multitask efficiently in a busy kitchen.

Behavioural Qualities / Other Competences:

• Passionate about cooking and culinary growth.
• Reliable, respectful, and disciplined.
• Positive attitude with eagerness to improve.
• Well-groomed and maintains a professional appearance.
• Calm and focused under pressure, especially during peak hours.
• Strong work ethic and sense of responsibility.