Commis I
Summary
Prepares and cooks food in a luxury hotel kitchen, ensuring quality, safety, and presentation standards while supporting senior chefs and minimizing waste.
- Prepare and cook food items in accordance with standardized recipes, portion control, and presentation standards.
- Complete daily mise en place to ensure readiness for all meal periods and special events.
- Operate independently within the assigned kitchen section while maintaining consistency and quality.
- Monitor the freshness, quality, and proper storage of all food products using FIFO (First In, First Out) principles.
- Ensure all food is prepared and served according to Fairmont's quality standards and guest expectations.
- Maintain cleanliness and organization of workstations, kitchen equipment, utensils, and storage areas.
- Strictly adhere to HACCP, food safety, hygiene, sanitation, and occupational health and safety standards.
- Accurately complete daily requisitions, stock control, temperature logs, and cleaning records.
- Minimize food waste through proper handling, storage, and portion control.
- Support Chef de Partie, Sous Chef, and Executive Chef during à la carte, buffet, banquet, and special event operations.
- Assist in training and guiding Commis II and Commis III colleagues, promoting teamwork and continuous learning.
- Participate actively in daily kitchen briefings and departmental meetings.
- Report equipment malfunctions, food quality concerns, or operational issues promptly to supervisors.
- Contribute ideas for menu improvements, presentation, and operational efficiency.
- Perform any other duties assigned by the Executive Chef or designated supervisor.
- Sound knowledge of international culinary techniques, food preparation, and kitchen operations.
- Thorough understanding of HACCP, food hygiene, and sanitation standards.
- Good communication and interpersonal skills.
- Ability to work efficiently under pressure in a fast-paced luxury hospitality environment.
- Positive attitude with a commitment to delivering exceptional guest service.