Commis 1 – Junior Kitchen Assistant

About the role

The Commis 1 supports food preparation and station operations in the resort’s kitchens. Working under the guidance of a Demi Chef or Chef de Partie, this junior position is a stepping‑stone toward a Demi Chef de Partie role.

Key responsibilities

• Prepare ingredients and cook basic dishes while maintaining quality, consistency and presentation.
• Complete mise‑en‑place for the assigned station, ensuring sauces, vegetables and garnishes are ready.
• Assist the station head with daily production needs and support other kitchen sections during busy periods.
• Maintain cleanliness of the kitchen, utensils and equipment in line with HACCP guidelines.
• Help receive, store and rotate stock using FIFO principles.
• Participate in training sessions and departmental meetings to develop culinary techniques.

Required profile

• Certificate in culinary arts or food production (preferred) and a Food Handler’s Certificate.
• 1–2 years of professional kitchen experience in a hotel, resort or restaurant.
• Solid culinary knowledge, dependable, detail‑oriented and quality‑driven.
• Team‑oriented with good communication and time‑management skills.

Required skills

• Knife skills
• Food safety (HACCP) procedures