Commis 2

Role & responsibilities

• Food Preparation: Assist in the preparation of ingredients, sauces, soups, and dishes according to hotel menu standards and recipes.
• Cooking & Plating: Prepare and cook food to order under the supervision of a Chef de Partie, ensuring high standards of quality and presentation.
• Kitchen Organization: Maintain an organized and clean workstation, ensuring that tools and ingredients are available and ready for use.
• Support Senior Staff: Work closely with senior chefs to learn and improve culinary techniques, and assist in various kitchen operations as required.
• Hygiene & Safety: Follow food safety and hygiene guidelines, maintaining cleanliness in your assigned section, and ensuring safe food handling and storage.
• Stock Management: Help manage and rotate stock to ensure fresh ingredients are used, and notify senior staff of any shortages or issues with supplies.
• Teamwork: Collaborate with fellow kitchen staff, including other commis chefs and kitchen assistants, to ensure smooth kitchen operations.
• Quality Control: Ensure that all food prepared meets the hotels quality standards and is consistently prepared to the correct specification.

Preferred candidate profile

• Experience: 1-2 years of experience in a professional kitchen, ideally in a hotel or restaurant environment.
• Skills:
• Basic knowledge of cooking techniques and kitchen equipment.
• Ability to work in a fast-paced environment and meet service deadlines.
• Strong attention to detail with regard to food preparation and presentation.
• Good communication and team skills.

Perks and benefits