Commis I - Employee Dining
Core
Entry-level kitchen staff supporting the culinary team in preparing high-quality meals for employees while maintaining food safety and hygiene standards.
Role type
Commis I (Junior Chef)
Builds
Prepared meals for employees
Domain
Hospitality / Food Service
Deliverable
physical/clinical work
Required skills
Food preparation techniques, knife skills, food safety and hygiene practices, kitchen equipment operation, inventory monitoring, recipe adherence, plating standards
Preferred skills
HACCP certification, knowledge of diverse dietary requirements, cultural food preferences
Responsibilities
Wash, peel, chop, and organize food items; assist in cooking under supervision; maintain clean workstations; operate kitchen equipment; monitor stock levels; follow recipes precisely; assist in plating; accommodate dietary requirements
Seniority
Entry-level
