Commis de Cuisine
Core
Prepare and serve dishes for hotel guests and buffets according to recipes and hotel standards while supporting colleagues.
Role type
Commis de Cuisine (Junior Cook)
Builds
Menu items, buffet dishes, and daily specials for hotel guests
Domain
Hospitality / Culinary Arts
Required skills
Food preparation, recipe adherence, inventory rotation, kitchen sanitation, food safety compliance, menu knowledge
Preferred skills
Culinary diploma or certificate, problem-solving, reliability, teamwork, ability to work under pressure
Technologies
Kitchen equipment, refrigeration units
Responsibilities
Prepare and plate dishes for à la carte and buffet service, ensure proper product rotation in walk-in coolers to reduce waste, maintain cleanliness of work areas and equipment, adhere to kitchen service policies and food safety standards
Seniority
Junior, entry-level IC
