Commis

The role involves stocking the kitchen with raw materials and ingredients daily. Responsibilities include understanding and safely operating all electrical and mechanical kitchen equipment, mastering basic cooking methods such as ingredient cutting, and preparing daily mise en place for the assigned station. The Commis will also prepare food items according to standard recipe cards, ensuring portion control and minimizing waste. Adherence to hotel food safety and hygiene standards (HACCP) is crucial. Additionally, the role requires cleaning and maintaining all equipment in the food production area and promptly reporting any hazards or equipment requiring repair to the supervisor.