Commis III (Culinary Intern) – Entry Level Kitchen Role

About the role

The Commis III Intern is an entry‑level culinary trainee who supports the kitchen team while gaining practical experience in food preparation, kitchen operations, hygiene and professional service standards within an exclusive luxury destination.

Key responsibilities

• Assist with basic food‑preparation tasks under supervision.
• Wash, peel, cut, weigh, portion, label and store ingredients as instructed.
• Support mise en place and prepare the assigned kitchen section before service.
• Assist with basic cooking, plating, garnishing and food‑production duties when trained.
• Maintain a clean, organized and safe workstation; clean and sanitize workstations, utensils, equipment and preparation areas.
• Follow food‑safety, hygiene, sanitation, health and workplace‑safety procedures.
• Help with checking, labeling, storing and rotating ingredients correctly.
• Support the culinary team during regular service, private functions, events and special occasions.
• Report damaged equipment, food‑quality concerns, shortages, hazards or operational issues to the supervisor.
• Assist with receiving, organizing and storing kitchen supplies when required.

Required profile

• Current enrollment in or recent completion of a culinary, hospitality, food‑service or related training program.
• Basic interest in food preparation and professional culinary operations.
• Willingness to learn, follow instructions carefully and work flexible hours, including evenings, weekends and public holidays.
• Physically fit and able to stand, walk, bend and work for extended periods.

Required skills

• Food preparation
• Sanitation and hygiene
• Food‑safety procedures
• Kitchen operations
• Professional service standards
• Health and workplace‑safety procedures