Commis I – Cold Section (Hotel Kitchen)

About the role

Exceptional hospitality starts with you. As a Commis Chef in the cold section, you will brighten guests’ days by preparing great‑tasting food items and delivering memorable experiences throughout their stay.

Key responsibilities

• Prepare high‑quality dishes according to designated recipes and quality standards.
• Delight guests by managing orders efficiently and ensuring a positive dining experience.
• Execute complex recipes, maintain strong knowledge of menu offerings, and oversee stations, quality control and inventory checks.
• Inspect and finalize plates to ensure they meet quality and presentation standards before serving.
• Maintain a clean and organized workspace, keeping food service stations stocked and sanitary while following proper food handling, storage, and safety protocols.
• Manage inventory needs by preparing requisitions for supplies and food items as required.
• Comply with health, safety, sanitation, and alcohol awareness regulations to ensure guest and team‑member well‑being.

Required profile

• A passion for spreading the light and warmth of hospitality.
• Acting with integrity and always doing the right thing.
• Inspiring others through leadership.
• Belief that teamwork drives the best outcomes.
• A sense of ownership and accountability.
• Focus on the now, bringing urgency and discipline to every moment.