Commis II
Core
Prepare hazardous foods at correct temperatures, ensure food quality, and manage food waste in a hotel kitchen.
Role type
Commis II (Junior Kitchen Staff)
Builds
Food items for hotel guests
Domain
Hospitality / Food Service
Required skills
Food safety knowledge (HACCP), kitchen equipment operation, portion control, waste management, regulatory compliance
Preferred skills
Vocational diploma, prior training in food safety
Technologies
Kitchen equipment, specific food preparation tools
Responsibilities
Prepare hazardous foods according to HACCP guidelines, monitor food quantities to control waste, maintain food safety programs and regulations, report equipment failures, assist manager with tasks
Seniority
Junior, entry-level IC
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