Commis

Commis in hotel kitchen assists the Production team with food preparation across kitchen sections, follows HACCP procedures, and supports the Executive Sous Chef and Chef de Partie to ensure high-quality food and efficient operations. Responsibilities include maintaining hygiene and grooming standards, adhering to recipes and standards, coordinating with Catering and Stewarding to meet event objectives, managing stock rotation, minimizing waste, and contributing to cost control and profitability while delivering excellent guest service.