The Commis I is responsible for preparing and cooking high-quality food products in accordance with hotel standards, recipes and presentation guidelines.

This role supports the Chef de Partie and Sous Chef in the daily kitchen operations while maintaining consistency, hygiene, food safety and operational excellence. The Commis I contributes to delivering exceptional culinary experiences through teamwork, attention to detail and a passion for hospitality.

The main responsibilities of the Commis are summarised below. The list is not exhaustive.

• Prepare food for guests and team members efficiently, economically and hygienically according to standard recipes and procedures.
• Support the Chef de Partie and Sous Chef in the smooth day-to-day operation of the kitchen.
• Assist in the preparation and presentation of high-quality food items across all meal periods.