Commis III
Core
Assist in the preparation and cooking of menu items, manage mise en place, and support kitchen operations in a luxury hotel setting.
Role type
Commis Chef (Junior Cook)
Builds
Daily menu items, buffet, à la carte, and banquet dishes for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Food preparation techniques, mise en place management, FIFO inventory rotation, HACCP and food safety compliance, ingredient quality monitoring, waste reduction, shift flexibility
Preferred skills
Previous hotel or restaurant kitchen experience, understanding of kitchen operations, willingness to learn and accept feedback
Technologies
None
Responsibilities
Prepare ingredients (washing, peeling, chopping, weighing), complete daily mise en place, maintain workstation cleanliness, follow food safety and sanitation standards, support senior chefs during service, monitor ingredient freshness, minimize food waste, perform additional duties assigned by chefs
Seniority
Junior, entry-level IC
