Commis II - Continental Cuisine
Core
Assisting the Production team in food preparation and performing related duties in the Kitchen under the supervision of the Sous Chef, Executive Chef, or Chef de Partie.
Role type
Commis II (Continental Cuisine)
Builds
Food products for hotel guests
Domain
Hospitality / Continental Cuisine
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food preparation, HACCP compliance, Stock management, Cost control, Hygiene standards, Recipe adherence, Equipment handling, Team coordination, Grooming standards, Safety protocols
Preferred skills
Leadership, Interpersonal skills, Training skills, Communication, Customer contact, Detail orientation, Multi-tasking, Stress management, Team building, Self-starter, Professional presentation
Technologies
Kitchen equipment, HACCP systems
Responsibilities
Assist in food preparation and kitchen operations, Follow recipes and instructions from the Executive Chef, Maintain hygiene and safety standards, Monitor food wastage and stock rotation, Coordinate with other departments, Ensure guest satisfaction with food quality and service, Adhere to hotel policies and procedures
Seniority
Junior, entry-level IC