Commis III (Multi-Cuisine)

The Commis III will support the Chef de Partie and other senior chefs in the preparation and production of high-quality dishes across multiple cuisine styles, contributing to the smooth operation of the hotel kitchen.

Key Responsibilities

• Food Preparation: Assist in basic food preparation tasks such as chopping vegetables, preparing sauces, portioning ingredients, and setting up the mise en place for various sections (Multi-Cuisine focus).
• Support Senior Chefs: Work under the direction of senior kitchen staff to ensure all daily production schedules are met efficiently.
• Quality & Standards: Adhere to all recipes, portion sizes, and presentation standards set by the Head Chef.
• Hygiene & Safety: Maintain the highest standards of cleanliness and organization in the work area, equipment, and refrigerators, strictly following HACCP guidelines.
• Inventory: Assist with stock rotation and receiving deliveries to minimize waste and ensure freshness.

Qualifications & Skills

• Education: Culinary training certification or diploma from a recognized institution is highly desirable.
• Experience: Minimum of 6 months to 1 year of experience in a professional kitchen environment, demonstrating foundational knowledge of multi-cuisine preparation.
• Technical Skills: Basic knife skills, understanding of kitchen equipment operation, and knowledge of food safety and hygiene practices.
• Soft Skills: High energy, ability to work well in a fast-paced environment, willingness to learn, and strong teamwork ethics.