Commis ( Butchery, Bakery, Hot, Cold, Pastry)

The Commis position in the hospitality and accommodation industry is a vital entry-level role that supports the culinary team in various kitchen sections, including butchery, bakery, hot, cold, and pastry. This position is ideal for individuals looking to kickstart their culinary career in a dynamic and fast-paced environment. As a Commis, you will gain hands-on experience and develop essential cooking skills while working under the guidance of experienced chefs. Your contributions will be crucial in maintaining the quality and presentation of dishes served to guests. Responsibilities

Assist in the preparation and cooking of food items according to recipes and standards. Maintain cleanliness and organization of the kitchen and workstations. Support senior chefs in the butchery, bakery, hot, cold, and pastry sections. Ensure all food safety and hygiene standards are followed. Participate in inventory management and stock rotation to minimize waste. Help in the plating and presentation of dishes before they are served. Learn and implement new cooking techniques and recipes. Assist in the training of new kitchen staff as needed. Collaborate with team members to ensure smooth kitchen operations. Contribute to menu development by providing feedback on dishes and ingredients. Preferred Candidate

Passion for cooking and eagerness to learn. Strong attention to detail and commitment to quality. Ability to work in a high-pressure environment. Good communication and teamwork skills. Flexibility to work various shifts, including weekends and holidays. Basic knowledge of food safety and hygiene practices. Previous experience in a kitchen environment is a plus. Willingness to take on additional responsibilities as needed. Creativity and a desire to innovate in the kitchen. Strong work ethic and reliability. Skills

Basic culinary skills and techniques. Knowledge of food safety and hygiene regulations. Ability to work efficiently in a team. Time management and organizational skills. Familiarity with kitchen equipment and tools. Creativity in food presentation. Strong communication skills. Adaptability to changing kitchen environments. Basic knife skills. Willingness to learn and grow in the culinary field.

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