Commis I

Commis I

Job Objective

Job Objective - Garde Manger Commis I (Cold Kitchen) To assist in the preparation, presentation, and service of high-quality cold kitchen products, including salads, appetizers, sandwiches, and buffet displays, in accordance with hotel standards. To maintain the highest levels of food safety, hygiene, quality, and guest satisfaction while supporting the efficient operation of the Garde Manger section.

Areas of Responsibility

• Prepare and present salads, cold appetizers, sandwiches, canap s, dressings, and other cold kitchen preparations as per standard recipes.
• Ensure consistency in food quality, taste, portion size, and presentation standards.
• Carry out daily mise-en-place and maintain readiness for service operations.
• Maintain high standards of food hygiene, sanitation, and personal grooming.
• Ensure proper storage, labeling, and stock rotation of all food items following FIFO procedures.
• Monitor the quality and freshness of ingredients and report any discrepancies.
• Assist in buffet setups, banquets, and special events as required.
• Minimize food wastage and maintain cost-effective utilization of resources.
• Maintain cleanliness of workstations, kitchen equipment, refrigerators, and storage areas.
• Follow all food safety standards, HACCP guidelines, and hotel SOPs.
• Coordinate effectively with team members and supervisors to ensure smooth kitchen operations.
• Support senior chefs in achieving departmental objectives and delivering exceptional guest satisfaction.

Work Experience

• 3 to 5 years of relevant experience in Garde Manger (Cold Kitchen) operations within the hospitality industry.

Behavioural Competencies

• Effective Communication
• Resilience
• Accountability
• Teamwork
• Judgement Analysis
• Learning Agility