COMMIS DE CUISINE
Core
Prepares ingredients, executes basic culinary preparations, and assists chefs in plating and serving dishes in a resort kitchen.
Role type
Junior line cook (commis de cuisine)
Builds
Prepared dishes and plated meals for resort guests
Domain
Hospitality / Fine Dining
Required skills
Ingredient prep, basic cooking techniques, plating, food safety (HACCP), inventory management, equipment maintenance, waste reduction, teamwork, adaptability
Preferred skills
Culinary training, prior professional kitchen experience, knowledge of hygiene regulations, organizational rigor, speed under pressure
Technologies
None stated
Responsibilities
Set up and prep ingredients, execute recipes per technical sheets, assist Chef de Partie/Demi-Chef, ensure quality and presentation, maintain storage and rotation standards, inspect raw materials, receive and store goods, clean and organize workstations, reduce food waste, collaborate with brigade, adapt to different kitchen sections
Seniority
Junior, entry-level IC
