Commissary Cook Level 1 - ACES

Key Responsibilities:

1. Advanced Bulk Production & High-Volume Cooking

• Lead the mass cooking of base stocks, mother sauces, braises, bulk marinades, soups, and large-batch protein preparations for all hotel outlets, banquets, and all-day dining buffets.
• Execute complex fabrication and butchery of meats, poultry, and seafood (e.g., portioning tenderloins, deboning, sous-vide vacuum packing) with high yield efficiency.
• Operates heavy industrial culinary equipment (e.g., tilting steam kettles, blast chillers, combi-ovens, smoker boxes, commercial meat grinders) safely and accurately.

2. Kitchen Operations & Recipe Consistency

• Ensure strict adherence to standard recipe cards (SRCs) to maintain uniform taste, texture, appearance, and portion control across all batches.
• Manage inter-departmental store requisitions—ensuring satellite kitchens (e.g., Room Service, Specialty Restaurants, Pool Bar) receive their daily prepped food supplies on schedule.
• Assist the Demi Chef or Chef de Partie in conducting daily quality checks and taste tests before food is dispatched from the central kitchen.

3. Food Cost Control & Inventory Management

• Monitor raw ingredient utilization to minimize food waste, trim loss, and spoilage.
• Conduct daily stock audits of walk-in chillers and freezers, ensuring strict implementation of FIFO (First-In, First-Out) and expiration tracking.
• Report stock shortages, ingredient quality defects upon delivery, or low inventory levels to the Executive Sous Chef or Kitchen Admin.

4. HACCP Compliance & Line Leadership

• Enforce HACCP (Hazard Analysis Critical Control Point) standards, ensuring core temperatures, thawing procedures, and cross-contamination rules are strictly met.
• Guide, train, and oversee Commis 2, Commis 3, and culinary trainees (OJT students) on proper station sanitation and knife techniques.

Position Requirements in the Philippines

Education:

• Bachelor’s degree in Culinary Arts, Hospitality Management (BSHM), or TESDA Cookery NC II / NC III certification.

Experience:

• Minimum 2–3 years of professional cooking experience in a hotel, resort main kitchen, or large central commissary. Proven progression from Commis 2/3 is expected.

Madatory Permits

• Valid Green Health Certificate / Sanitary Permit (Food Handler) issued by the local municipal or city health office (LGU).

Technical Skills

• Strong knife skills, mastery of core cooking methods (roasting, simmering, emulsifying, braising), understanding of yield percentages, and basic knowledge of hotel kitchen management systems.

Physical Stamina

• Ability to lift heavy pots and crates (up to 30 kg), withstand exposure to cold storage and hot line environments, and work long shifts on your feet.