Commis I/II/III
Core
Junior culinary staff assisting in ingredient preparation, cooking, and dish presentation within a hotel kitchen brigade.
Role type
Commis Chef (I/II/III)
Builds
High-quality dishes for hotel guests
Domain
Hospitality / Culinary Arts
Deliverable
product features
Required skills
Ingredient preparation, cooking techniques, food safety compliance, kitchen equipment operation, inventory management, menu development support
Preferred skills
Knowledge of various cuisines, additional languages
Technologies
Standard kitchen equipment
Responsibilities
Wash, peel, chop, and portion ingredients; follow recipes precisely; prepare and present dishes; operate kitchen equipment; maintain work station cleanliness; assist in inventory management; support senior chefs in menu development
Seniority
Junior, entry-level to early career
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