Job Description

Job Title:

Commis I - Continental Cuisine

Department:

Kitchen / Food Production

Reports to:

Chef de Partie / Sous Chef / Executive Chef

Job Summary:

The Commis I - Continental is responsible for preparing, cooking, and presenting dishes in the continental section of the kitchen. This role supports the Chef de Partie in daily kitchen operations, ensuring high standards of food quality, hygiene, and presentation.

Key Responsibilities:

Assist in the preparation and cooking of continental dishes (e.g. pastas, grills, sauces, soups, roasts, salads). Ensure mise en place is ready before service time. Follow recipes, portion sizes, and presentation standards. Maintain high levels of cleanliness and hygiene in the kitchen. Monitor food stock and report shortages to the Chef de Partie. Ensure proper storage and labeling of ingredients and prepared items. Comply with food safety and sanitation standards at all times. Assist with receiving and checking deliveries. Work closely with other sections of the kitchen and assist during busy periods. Maintain a clean and organized workstation.

Qualifications:

Diploma or certification in culinary arts or hotel management. Minimum 1-2 years of experience in continental cuisine in a hotel or restaurant. Knowledge of various cooking techniques, kitchen equipment, and safety standards. Good communication skills and ability to work in a team. Passion for food, creativity, and attention to detail. Willingness to work in shifts, including weekends and holidays.
Job Type: Full-time

Pay: ?20,000.00 - ?22,000.00 per month

Schedule:

Day shift
Work Location: In person