Commis III
Summary
Prepares ingredients and assists chefs in a hotel kitchen, following food safety and hygiene standards while supporting daily food prep and service.
- Assist in the preparation and cooking of menu items in accordance with hotel recipes, portion standards, and presentation guidelines.
- Prepare ingredients, including washing, peeling, chopping, weighing, and measuring, for daily kitchen operations.
- Complete daily mise en place to ensure readiness for service.
- Maintain cleanliness and organization of assigned workstations, kitchen equipment, utensils, and storage areas.
- Ensure proper storage, labeling, and rotation of food items using the FIFO (First In, First Out) method.
- Follow all HACCP, food safety, sanitation, and hygiene standards in accordance with local regulations and Accor policies.
- Support senior chefs during buffet, à la carte, banquet, and special event operations.
- Monitor the quality and freshness of ingredients and promptly report shortages or quality concerns.
- Minimize food waste through proper handling and portion control.
- Ensure all food products are prepared and served within established quality and time standards.
- Follow kitchen policies, standard operating procedures, and departmental guidelines.
- Maintain professional communication and teamwork with colleagues across all kitchen sections.
- Participate in departmental training sessions and continuously develop culinary knowledge and skills.
- Perform any additional duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.
- Previous experience in a hotel or restaurant kitchen is an advantage.
- Basic understanding of food preparation techniques and kitchen operations.
- Knowledge of food safety, hygiene, and HACCP principles.
- Ability to work effectively in a fast-paced environment.
- Strong willingness to learn, develop, and accept constructive feedback.
- Good communication and interpersonal skills.
- Flexible to work rotating shifts, weekends, and public holidays.