Commi 1

Role & responsibilities

• Food Preparation: Assist in the preparation of ingredients, sauces, stocks, and dishes as per the menu and recipes set by the Chef de Partie.
• Cooking & Plating: Prepare and cook food to order, ensuring that all dishes are presented according to hotel standards and delivered on time.
• Section Management: Take responsibility for the cleanliness and organization of your designated section in the kitchen, ensuring a smooth flow during service.
• Quality Control: Maintain the consistency and quality of food by following recipes, instructions, and food preparation techniques accurately.
• Inventory & Stock Control: Help manage inventory in your section, ensuring ingredients are fresh, well-stocked, and stored properly. Notify supervisors of any shortages or issues.
• Food Safety & Hygiene: Maintain strict adherence to food safety and hygiene standards, ensuring the kitchen area and equipment are kept clean and safe at all times.
• Teamwork: Work effectively with other kitchen staff, including junior chefs and kitchen assistants, to support the smooth operation of the kitchen during service.
• Training: Learn new skills and techniques from senior chefs and participate in training programs to develop your culinary knowledge and skills.

Preferred candidate profile

• Experience: At least 1-2 years of experience in a professional kitchen, ideally in a similar role or hotel environment.

• Skills:
• Strong knowledge of cooking techniques and kitchen equipment.
• Attention to detail, especially with food presentation and consistency.
• Ability to work in a high-pressure environment and meet deadlines.
• Good communication and teamwork skills.

Perks and benefits