Commis III
Core
Supervise assigned station/section, produce consistent high-quality food products, and ensure efficient service in a fine dining hotel kitchen.
Role type
Commis III (Junior Chef)
Builds
Prepared dishes and plated food items for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Food preparation, plating, presentation, HACCP protocols, kitchen equipment operation, recipe adherence, mise en place management, time management, independent work, cross-training
Preferred skills
Knowledge of world cuisines, budget management, shift-handover procedures
Technologies
Braising pans, baking ovens, stoves, grills, microwaves, fryers
Responsibilities
Prepare and cook foods according to recipes and specifications; taste and season food appropriately; maintain cleanliness and sanitation in work area; follow HACCP guidelines and municipality regulations; assist in same-day and advance preparation for other stations; handle guest dietary requests; perform shift handovers and leave mise en place for next shift.
Seniority
Junior, entry-level IC
