The Commis I is responsible for assisting in food preparation, cooking, and the overall operation of the kitchen under the guidance of the Chef de Partie and Sous Chef. As a key member of the kitchen team, the Commis I helps ensure that all food items are prepared and presented according to the hotel’s quality standards. The role requires strong culinary skills, a commitment to cleanliness and hygiene, and the ability to work efficiently in a fast-paced environment.
Food Preparation: Assist in preparing ingredients, mise en place, and components for the dishes served in the hotel’s restaurant, banquet functions, and other food outlets. Follow recipes and kitchen instructions to ensure consistency in food preparation.
Cooking & Plating: Help in cooking, grilling, sautéing, or frying food as required. Support the kitchen team in executing orders during service periods, ensuring dishes are prepared in a timely and efficient manner.
Station Maintenance: Maintain cleanliness and organization of your assigned station or kitchen area. Ensure all work areas are sanitized and kept in compliance with food safety and hygiene standards.
Quality Control: Assist in ensuring that food items are prepared and presented to meet the hotel’s high standards of quality, taste, and presentation. Monitor portion sizes, food temperatures, and plating before dishes are sent to the dining area.
Support Senior Chefs: Work under the direction of the Chef de Partie and Sous Chef to learn and improve culinary skills. Follow instructions carefully and contribute to the smooth operation of the kitchen.
Hygiene & Safety Compliance: Ensure all food safety, hygiene, and sanitation protocols are adhered to. Properly store ingredients and products according to safety guidelines and clean your workspace regularly.