Commis III

Role overview

Responsibilities

• Support the Demi Chef de Partie or Commis I in daily kitchen operations and work.
• Follow instructions from supervisors and complete assigned daily tasks.
• Maintain hygienic conditions in the work area according to hotel rules.
• Control food stock and food cost in the assigned section.
• Prepare daily mise en place and food production in the main kitchen or satellite sections.
• Ensure high standards and consistent quality in daily food preparation.
• Coordinate with and participate alongside other sections on cleanliness, wastage, and cost control.

Qualifications and competencies

• Professional chef training course and previous experience in a quality establishment.
• Good culinary skills and knowledge of food preparation and preservation.
• Ability to communicate in English.
• Positive, creative, dedicated team player able to work in a multicultural environment and under difficult conditions.
• Competencies include understanding the job, taking responsibility, recognizing differences, customer focus, adaptability, and teamwork.