Commis I – Moroccan Cuisine

About the role

The Commis I will support the kitchen team in delivering authentic Moroccan cuisine at our hotel. You will work closely with the Executive Chef to ensure daily operations run smoothly and food quality meets the highest standards.

Key responsibilities

• Stock the kitchen with raw materials and ingredients each day.
• Operate and maintain all electrical and mechanical kitchen equipment safely.
• Prepare mise‑en‑place and execute basic cooking methods such as cutting and portioning.
• Cook food according to standard recipe cards, controlling portions and minimizing waste.
• Apply HACCP food safety and hygiene standards throughout preparation.
• Clean and maintain all production equipment and report any hazards or faulty equipment.
• Follow recipes, methods and instructions from the Executive Chef.
• Ensure grooming, hygiene and code‑of‑conduct standards are met.
• Coordinate with department coordinators and supervisors to ensure operational readiness.

Required profile

• Ability to work in a fast‑paced kitchen environment and follow detailed instructions.
• Commitment to maintaining high hygiene, safety and grooming standards.
• Willingness to collaborate with other kitchen and service staff.
• Readiness to take on additional duties as delegated by management.

Required skills

• Familiarity with basic cooking techniques and mise‑en‑place preparation.
• Knowledge of kitchen equipment operation and safety precautions.