Commis Chef – Entry Level Position

About the role

The Commis Chef works directly with the culinary leadership team, rotating through various kitchen sections and supporting Sous Chefs in food preparation and cooking to deliver appealing dishes for hotel guests.

Key responsibilities

• Ensure highest standards of hygiene and follow sanitation protocols.
• Measure ingredients and portion sizes accurately.
• Handle deliveries, stock rotation and proper food storage.
• Prepare and cook dishes under supervision of Sous Chefs.
• Work on different stations (cold, hot, pastry, butchery) to gain experience.
• Maintain cleanliness of work surfaces, equipment, and utensils.
• Collaborate with kitchen staff to timely prepare and serve meals.
• Observe and report any substandard conditions of facilities or equipment.

Required profile

• Proficient knife skills and basic cooking techniques.
• Ability to follow instructions and work well under pressure.
• Excellent time management and organizational skills.
• Strong communication and teamwork abilities.
• Adaptability and willingness to learn new culinary skills.
• Attention to detail and commitment to food quality and presentation.

Required skills

• Knife skills
• Basic cooking techniques