Commis I
Core
Entry-level culinary role focused on food preparation, plating, and maintaining kitchen standards under senior chef supervision.
Role type
Commis Chef (Junior IC)
Builds
Prepared dishes and mise en place for hotel dining services
Domain
Hospitality / Fine Dining
Required skills
Food preparation, plating, HACCP compliance, kitchen equipment operation, time management, recipe adherence, sanitation, waste management, shift handover, dietary accommodation
Preferred skills
Knowledge of world cuisines, sustainability practices, cross-training adaptability
Technologies
Commercial kitchen equipment, F&B ordering systems
Responsibilities
Prepare and plate food items according to recipes and standards, maintain mise en place and station setup, ensure food safety and sanitation compliance, assist with cleaning and equipment maintenance, communicate with supervisors and staff, handle guest dietary requests, perform shift handovers
Seniority
Junior, entry-level IC
