Commis I

Job Description

• Organizes together with the Chef de Partie shifting in the section with regard to mise-en-place production and its service
• Takes orders from his/her Chef de Partie and carry them out in the correct manner
• Is responsible for completing the daily checklist regarding mise-en-place and food storage
• Together with his/her Chef de Partie writes daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/ Sous Chef in order to achieve the high stock rotation desired in his/her section
• Maintains good colleagues relations and motivate colleagues
• Works to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index
• Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/ Sous Chef
• Checks the main information board regarding changes in any Banquets or other information regarding the organization
• Reports any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out
• Passes all information to the next shift about functions
• Maintains the Hygiene and HACCP records in accordance to the regulations
• Other tasks as assigned.

Qualifications

• High school diploma or equivalent; culinary school degree preferred.
• 1-2 years of experience in a similar role in a five-star hotel.
• Strong culinary skills, knowledge of various cuisines and cooking techniques, and attention to detail in food presentation.
• Food Safety Certification required.
• Proficiency in knife skills and operation of standard kitchen equipment.
• Basic understanding of food cost control and inventory management.
• Ability to work in a fast-paced, high-pressure environment.
• Excellent teamwork and communication skills.
• Flexibility to work various shifts, including weekends and holidays.
• Strong organizational skills and ability to multitask effectively.
• Passion for culinary arts and commitment to continuous learning.
• Ability to follow recipes accurately and maintain consistency in food preparation.