F&B Commis III - Fatt Choy Express
Core
Execute culinary tasks under Chef de Partie and Sous Chefs supervision, ensuring food quality, safety, and presentation standards in a hotel kitchen environment.
Role type
Commis Chef (Culinary Arts)
Builds
Food items and dishes for hotel guests
Domain
Hospitality / Culinary Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Basic cooking techniques, knife utilization, raw material identification, cuisine differentiation, food sanitation, FIFO practice, equipment safety, recipe compliance
Preferred skills
Ability to work shift schedules, positive attitude, professional grooming
Technologies
Commercial kitchen equipment, refrigeration units
Responsibilities
Follow work lists and instructions from senior chefs, monitor food production against recipes and specifications, maintain cleanliness and sanitation in work areas, store food products properly, report maintenance defects, adhere to health and safety policies
Seniority
Junior, entry-level IC
