Commis II (Continental)

Role & responsibilities

• Assist the Production team in preparing high-quality Continental dishes
• Execute tasks assigned by the Executive Chef or Chef de Partie in various kitchen sections
• Adhere to HACCP procedures and maintain accurate, up-to-date records
• Contribute to exceeding guest expectations through the quality and service of food products
• Collaborate with kitchen staff to ensure smooth and efficient operations
• Maintain a clean and organized work environment
• Perform miscellaneous job-related duties as assigned by senior kitchen staff

Preferred candidate profile

• Culinary training or relevant experience in Continental cuisine
• Proficiency in basic cooking techniques and food preparation
• Strong understanding of kitchen hygiene, food safety, and HACCP principles
• Excellent knife skills and ability to operate standard kitchen equipment
• Detail-oriented approach to work with a focus on consistency and quality
• Ability to work efficiently in a fast-paced, high-pressure environment
• Good communication and teamwork skills
• Physical stamina to stand for extended periods and lift heavy items when necessary
• Flexibility to work varying shifts, including weekends and holidays
• Passion for culinary arts and commitment to guest satisfaction