Commis III - Main Kitchen
Core
Assist chefs and senior kitchen team members with daily food preparation, cooking, and mise en place to support exceptional dining experiences.
Role type
Commis III (Junior Chef)
Builds
Prepared ingredients, cooked dishes, and organized kitchen stations for hotel dining services.
Domain
Hospitality / Culinary Arts
Deliverable
product features
Required skills
Food preparation, cooking techniques, ingredient handling, food safety and hygiene, portion control, kitchen organization, teamwork, ability to work in fast-paced environments
Preferred skills
Culinary or hospitality education/certification, previous kitchen experience, knowledge of food safety standards
Technologies
None
Responsibilities
Assist with daily food preparation and cooking, prepare ingredients according to recipes and standards, perform basic tasks like washing, peeling, cutting, and portioning, maintain cleanliness of workstations and equipment, ensure proper storage and labeling of food, assist with mise en place, support the team during busy service periods, minimize food waste, check ingredient quality and freshness, assist with receiving and organizing supplies
Seniority
Junior, hands-on IC
