Commis I - Hot Kitchen

Job Summary

The Commis chef is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Team Member 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

·         Prepare mise-en-place for the hot section according to the daily menu specifications, recipes, and quality standards set by the Chef de Partie and Executive Chef

·         Cook and plate a wide range of hot dishes (meat, fish, vegetables, sauces, garnishes, starches) with precision and consistency during service

·         Assist in the execution of à la carte service, banquets, room service, and special events while maintaining excellent timing and presentation

·         Follow exact portion control, recipe specifications, and presentation standards to ensure every dish meets 5-star luxury expectations

·         Maintain the highest levels of cleanliness, organization, and hygiene in the workstation at all times in compliance with HACCP, local food safety regulations, and hotel standards

·         Monitor and report low stock levels, equipment issues, or product quality problems to the Chef de Partie in a timely manner

·         Participate in receiving deliveries, checking quality/quantity, and proper storage/rotation of products (FIFO)

·         Minimize food waste and support cost control measures in the section

·         Work flexibly across other hot kitchen sections when required to support overall kitchen operation

·         Actively learn advanced cooking techniques, knife skills, plating artistry, and flavor profiles under the guidance of senior chefs

·         Contribute to a positive, professional, and collaborative team environment

·         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.