Commis I

Open 15d

Summary

Prepares and serves food in a luxury hotel kitchen, following recipes and maintaining hygiene standards under a chef’s supervision.

Organizes together with the Chef de Partie shifting in the section with regard to mise-en-place production and its service
Takes orders from his/her Chef de Partie and carry them out in the correct manner
Is responsible for completing the daily checklist regarding mise-en-place and food storage
Together with his/her Chef de Partie writes daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/ Sous Chef in order to achieve the high stock rotation desired in his/her section
Maintains good colleagues relations and motivate colleagues
Works to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index
Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/ Sous Chef
Checks the main information board regarding changes in any Banquets or other information regarding the organization
Reports any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out
Passes all information to the next shift about functions
Maintains the Hygiene and HACCP records in accordance to the regulations
Other tasks as assigned.

High school diploma or equivalent; culinary school degree preferred.
1-2 years of experience in a similar role in a five-star hotel.
Strong culinary skills, knowledge of various cuisines and cooking techniques, and attention to detail in food presentation.
Food Safety Certification required.
Proficiency in knife skills and operation of standard kitchen equipment.
Basic understanding of food cost control and inventory management.
Ability to work in a fast-paced, high-pressure environment.
Excellent teamwork and communication skills.
Flexibility to work various shifts, including weekends and holidays.
Strong organizational skills and ability to multitask effectively.
Passion for culinary arts and commitment to continuous learning.
Ability to follow recipes accurately and maintain consistency in food preparation.