Commis 2
Core
Prepare mise en place, execute standard recipes, maintain kitchen inventory, and support food production and quality control in a hotel kitchen.
Role type
Junior culinary staff (Commis 2)
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, recipe adherence, portion control, inventory management, HACCP compliance, buffet setup, quality checking, waste control
Preferred skills
Culinary knowledge sharing, operational improvement suggestions, guest interaction
Technologies
None stated
Responsibilities
Prepare mise en place and assigned food items, maintain inventory lists, ensure compliance with recipes and plating guidelines, check food quality and quantity, assist in buffet setup and replenishment, control food wastage
Seniority
Junior, entry-level IC
