Commis II
Core
Kitchen station management and food quality control in a 4-5 star hotel buffet and restaurant environment.
Role type
Commis Chef (Junior Line Cook)
Builds
Buffet stations, plated dishes, and food service operations for hotel guests
Domain
Hospitality / Fine Dining / Hotel Operations
Deliverable
product features
Required skills
Inventory management, recipe adherence, food costing, HACCP compliance, food quality inspection, shift handover communication, equipment maintenance, guest assistance
Preferred skills
Culinary creativity, system improvement suggestions, team mentoring
Technologies
Log books, Operational Standards Manual, HACCP documentation
Responsibilities
Prepare inventory lists, fill in for absent chefs, control food wastage, maintain records, check food quality and labels, assist guests with menu explanations, ensure equipment cleanliness and functionality
Seniority
Junior, entry-level IC