Commis I

Key Responsibilities:

• Prepare and cook items from the a la carte menu to the highest standard.
• Ensure all dishes are prepared and presented consistently according to recipes and plating guidelines.
• Assist in daily mise en place and ensure readiness for service.
• Maintain cleanliness and organization of assigned kitchen areas.
• Follow proper food handling and sanitation standards (HACCP or equivalent).
• Report any kitchen maintenance or equipment issues to the Chef de Partie.
• Minimize food waste and contribute to cost control by following portion guidelines.
• Support team members and maintain a positive, respectful working environment.
• Participate in training and development sessions to enhance skills.

• Minimum 1 year of experience in a similar role, preferably in a fine dining or hotel setting.
• Solid knowledge of a la carte service and food presentation standards.
• Ability to work efficiently in a fast-paced, high-pressure environment.
• Strong teamwork, communication, and time management skills.
• Flexibility to work various shifts, including weekends and holidays.
• Basic knowledge of kitchen safety and sanitation protocols.