Commis II

We are looking for passionate, dynamic kitchen professionals who take pride in delivering outstanding service and creative solutions to our guests.

As a Commis II, you will prepare food daily and carry out assigned duties to the standards and quality we expect.

Key Responsibilities

• Support the Demi Chef de Partie or Commis I in the daily operation.
• Work according to the menu specifications set by the Chef de Partie.
• Keep your work area hygienic at all times, following the hotel’s rules.
• Control food stock and food cost in your section.
• Prepare the daily mise en place and food production in the main kitchen or satellite kitchens.
• Follow instructions and recommendations from your immediate superiors to complete daily tasks.
• Keep standards high and quality consistent in daily preparation. Stay up to date with new products, recipes and preparation techniques.
• Work with other sections on requirements, cleanliness, wastage and cost control.

Education, Qualifications and Experience

• A professional kitchen apprenticeship or chef training course.
• Previous experience in quality establishments.
• Good culinary skills.
• Ability to communicate in English.
• Proven knowledge of food preparation, presentation and preservation.

Competencies

The ideal candidate is positive, dynamic, creative and passionate about food. You are a dedicated team player who works well with the service team to deliver an excellent guest experience every time. You can work in a multicultural environment and under difficult conditions.

Key competencies:

• Understanding the job
• Taking responsibility
• Recognising differences
• Customer focus
• Adaptability
• Teamwork