Commis II - Main Kitchen
Core
Support the Chef de Partie and senior kitchen team in daily food preparation, production, and presentation of dishes to ensure safe, efficient operations and exceptional cuisine.
Role type
Commis II (Junior Chef)
Builds
Production of plated dishes, sauces, and prepared ingredients for hotel dining
Domain
Hospitality / Fine Dining
Deliverable
product features
Required skills
Food preparation, cooking methods, portion control, food safety and hygiene compliance, kitchen equipment operation, inventory management
Preferred skills
Previous professional kitchen experience, culinary education, ability to work under pressure, physical fitness for flexible shifts
Technologies
Commercial kitchen equipment
Responsibilities
Prepare ingredients (vegetables, meat, seafood, sauces) according to recipes; maintain cleanliness and organization of workstations; follow HACCP standards; assist with receiving and storing supplies; support team during busy service periods; report equipment issues or quality concerns.
Seniority
Junior, hands-on IC
