Commis II - Continental Cuisine
Core
Support kitchen operations by preparing and executing continental cuisine dishes under the guidance of senior chefs.
Role type
Commis II (Junior Chef)
Builds
Continental cuisine dishes for hotel guests
Domain
Hospitality / Continental Cuisine
Required skills
Continental cuisine preparation techniques, HACCP procedures, kitchen equipment operation, recipe precision, physical stamina, inventory management, cost control
Preferred skills
Formal culinary training, hotel/fine dining experience, food costing knowledge, multi-department coordination
Technologies
Commercial kitchen equipment
Responsibilities
Assist in food preparation and execution of dishes, maintain kitchen organization and hygiene standards, manage stock rotation and inventory, coordinate with catering and stewarding departments, minimize food wastage
Seniority
Junior, entry-level IC
