Commis
Core
Entry-level culinary professional supporting daily kitchen operations, food preparation, and service in a professional hotel environment.
Role type
Commis Chef
Builds
Prepared dishes, sauces, and mise en place for hotel dining services
Domain
Hospitality / Culinary Arts
Required skills
Fundamental cooking techniques, food safety and hygiene knowledge, HACCP protocols, FIFO inventory management, kitchen equipment operation, recipe adherence, cost control awareness, stock monitoring
Preferred skills
Upscale restaurant experience, basic English communication, problem-solving in fast-paced environments, physical stamina for extended standing, shift flexibility
Technologies
Kitchen equipment, HACCP systems
Responsibilities
Prepare and cook dishes per recipes and standards, assist Chef de Partie and Sous Chef with operations, ensure food quality and presentation consistency, maintain kitchen cleanliness and safety, minimize food waste, monitor stock levels, operate kitchen equipment safely
Seniority
Junior, hands-on IC
