Commis I - Hot Kitchen

The Commi 1 chef is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, team members Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Main tasks

• Food Preparation: Assist in preparing ingredients for cooking, including chopping vegetables, preparing meats, and measuring ingredients according to recipes and portion guidelines.
• Cooking: Cook and plate dishes in the hot kitchen section, such as grilling, frying, sautéing, roasting, or boiling, under the guidance of senior chefs.
• Station Management: Maintain a clean, organized, and efficient workstation in the hot kitchen, ensuring all equipment (e.g., grills, ovens, stovetops) is properly used and maintained.
• Recipe Adherence: Follow recipes, presentation standards, and portion control as directed by the Chef de Partie or Head Chef.
• Stock Management: Assist in checking inventory, rotating stock, and reporting low supplies to ensure the kitchen is well-stocked.
• Hygiene and Safety: Adhere to food safety, sanitation, and hygiene standards (e.g., HACCP), including proper food storage, cleaning of workstations, and safe handling of hot kitchen equipment.
• Team Collaboration: Work closely with other kitchen staff to ensure smooth service, including assisting other sections (e.g., cold kitchen or pastry) when needed.
• Learning and Development: Learn new cooking techniques, recipes, and kitchen processes to develop culinary skills and progress within the kitchen hierarchy.
• Be able to operate and maintain cleanliness of all kitchen equipment.
• Maintain a “Clean as You Go” policy.
• Assist in storage and rotation of food items according to hotel procedures.

Sign keys out and back in under supervision as needed