Cook | Commis Chef | Demi Chef de Partie
Core
Prepare and cook food according to recipes and quality standards, maintain kitchen sections, and serve food to guests in a hotel setting.
Role type
Entry to mid-level culinary professional (Cook/Commis Chef/Demi Chef de Partie)
Builds
Food and beverage service for hotel guests
Domain
Hospitality / Hotel F&B
Deliverable
product features
Required skills
Food preparation, portioning, chopping, food safety compliance, kitchen organization, plating, cleaning and disinfecting equipment
Preferred skills
Trade or Commercial Cookery qualification, relevant experience, passion for the industry, ability to work in fast-paced environments
Technologies
Kitchen tools, knives, cooking equipment
Responsibilities
Prepare ingredients and cook food, maintain assigned kitchen section cleanliness and efficiency, serve food in proper portions, ensure food safety standards, assist with food and beverage outlet service periods
Seniority
Entry to mid-level IC