Commis I

• Organizes together with the Chef de Partie shifting in the section with regard to mise-en-place production and its service • Takes orders from his/her Chef de Partie and carry them out in the correct manner • Is responsible for completing the daily checklist regarding mise-en-place and food storage • Together with his/her Chef de Partie writes daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/ Sous Chef in order to achieve the high stock rotation desired in his/her section • Maintains good colleagues relations and motivate colleagues • Works to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index • Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/ Sous Chef • Checks the main information board regarding changes in any Banquets or other information regarding the organization • Reports any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out • Passes all information to the next shift about functions • Maintains the Hygiene and HACCP records in accordance to the regulations • Other tasks as assigned. • High school diploma or equivalent; culinary school degree preferred. • 1-2 years of experience in a similar role in a five-star hotel. • Strong culinary skills, knowledge of various cuisines and cooking techniques, and attention to detail in food presentation. • Food Safety Certification required. • Proficiency in knife skills and operation of standard kitchen equipment. • Basic understanding of food cost control and inventory management. • Ability to work in a fast-paced, high-pressure environment. • Excellent teamwork and communication skills. • Flexibility to work various shifts, including weekends and holidays. • Strong organizational skills and ability to multitask effectively. • Passion for culinary arts and commitment to continuous learning. • Ability to follow recipes accurately and maintain consistency in food preparation.