Commis III
Core
Execute food preparation and service in a hotel kitchen, maintaining high standards of hygiene and portion control.
Role type
Junior culinary staff (Commis III)
Builds
Daily menu items and mise-en-place for hotel dining operations
Domain
Hospitality / Hotel Food Service
Deliverable
product features
Required skills
Basic cooking techniques, food safety and sanitation practices, kitchen equipment operation, inventory management, portion control, physical stamina
Preferred skills
Experience in Arabic, Thai, Japanese, Filipino, or Indonesian cuisine, high school diploma or equivalent, culinary diploma, basic computer skills
Technologies
Inventory management systems
Responsibilities
Stock kitchen with raw materials, prepare food per standard recipes, maintain equipment cleanliness, report hazards, adhere to fire and life safety procedures
Seniority
Entry-level, junior IC
