Commis 1- Continental Cuisine
Core
Entry-level kitchen staff preparing ingredients and executing basic cooking techniques for Continental Cuisine dishes.
Role type
Junior culinary professional (Commis 1)
Builds
Prepared ingredients and basic cooked dishes for restaurant service
Domain
Hospitality / Continental Cuisine
Required skills
Basic knife skills, food preparation techniques, continental cooking methods, food safety standards, kitchen equipment operation, time management, teamwork
Preferred skills
Professional kitchen experience, culinary training/certification, food costing knowledge, inventory management
Technologies
Ovens, stovetops, food processors, Opera system
Responsibilities
Prepare and portion ingredients, execute sautéing/braising/sauce techniques, maintain workstation hygiene, assist with mise en place, operate kitchen equipment, support plating, monitor cooking times/temperatures, rotate stock, follow recipes and presentation guidelines
Seniority
Entry-level, hands-on IC
