Commis 1
Core
Entry-level kitchen staff responsible for food preparation, mise en place, inventory management, and supporting kitchen operations in a 4-5 star hotel environment.
Role type
Commis Chef (Junior IC)
Builds
Food items, buffet displays, and menu offerings for hotel guests
Domain
Hospitality / Culinary Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food preparation, mise en place, inventory management, portion control, plating, HACCP standards, buffet setup, quality checking, waste control, recipe costing support, shift handover
Preferred skills
Knowledge of international culinary standards, experience in 4-5 star hotels, ability to support other kitchen sections
Technologies
None stated
Responsibilities
Prepare mise en place and food items according to recipes, maintain inventory lists, check food quality and quantity upon receipt, assist in buffet setup and replenishment, control food wastage, communicate with supervisors regarding food items and presentations, ensure kitchen equipment cleanliness and safety, apply HACCP standards, assist in special events and promotions
Seniority
Junior, entry-level
