Commis III

Assist in the preparation and cooking of menu items in accordance with hotel recipes, portion standards, and presentation guidelines. Prepare ingredients, including washing, peeling, chopping, weighing, and measuring, for daily kitchen operations. Complete daily mise en place to ensure readiness for service. Maintain cleanliness and organization of assigned workstations, kitchen equipment, utensils, and storage areas. Ensure proper storage, labeling, and rotation of food items using the FIFO (First In, First Out) method. Follow all HACCP, food safety, sanitation, and hygiene standards in accordance with local regulations and Accor policies. Support senior chefs during buffet, à la carte, banquet, and special event operations. Monitor the quality and freshness of ingredients and promptly report shortages or quality concerns. Minimize food waste through proper handling and portion control. Ensure all food products are prepared and served within established quality and time standards. Follow kitchen policies, standard operating procedures, and departmental guidelines. Maintain professional communication and teamwork with colleagues across all kitchen sections. Participate in departmental training sessions and continuously develop culinary knowledge and skills. Perform any additional duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.