✨ AI Summary
The Commis - Hot Line position involves supporting daily food preparation and cooking under the guidance of senior chefs in a luxury hotel or fine dining environment. Key responsibilities include following recipes and presentation guidelines, preparing ingredients, organizing workstations, and maintaining cleanliness and sanitation standards in accordance with HACCP guidelines. The role requires basic culinary skills, understanding of food hygiene, the ability to work in a fast-paced environment, attention to detail, and a flexible schedule. A team-oriented attitude and basic organizational skills are also essential.
Support daily food preparation, cooking, and basic production under the guidance of senior chefs. Follow recipes, portion standards, and presentation guidelines to maintain consistency and quality. Assist in setting up workstations, preparing ingredients, and organizing mise-en-place. Ensure proper receiving, storing, labeling, and rotation of ingredients according to hygiene standards. Maintain cleanliness and sanitation of workstations, equipment, utensils, and storage areas. Follow hygiene, s
Requirements
Prior experience working in a luxury hotel or fine dining environment. Basic culinary skills with knowledge of food preparation methods and kitchen standards. Understanding of food hygiene, safety, and sanitation procedures. Ability to work efficiently in a fast-paced kitchen environment. Strong attention to detail and commitment to maintaining high culinary standards. Presentable and well-groomed appearance in line with hotel guidelines. Ability to work flexible schedules, including weekends and holidays. Team-oriented with a positive, proactive attitude. Basic organizational skills for mise-en-place, storage, and inventory support.
Description
Support daily food preparation, cooking, and basic production under the guidance of senior chefs. Follow recipes, portion standards, and presentation guidelines to maintain consistency and quality. Assist in setting up workstations, preparing ingredients, and organizing mise-en-place. Ensure proper receiving, storing, labeling, and rotation of ingredients according to hygiene standards. Maintain cleanliness and sanitation of workstations, equipment, utensils, and storage areas. Follow hygiene, safety, and sanitation procedures at all times, adhering to HACCP guidelines. Support smooth kitchen operations by performing side duties and any additional tasks assigned by the Chef or Kitchen Management.