Position Title: Commis Chef
Reports to: Chef de Partie / Sous Chef
Collaborates with: Culinary Team, Stewards, F&B Department and Service Team

Purpose of Position:
The Commis Chef assists in the preparation and cooking of food under the supervision of senior kitchen staff. This role provides support to various kitchen operations, assists in maintaining hygiene standards and contributes to the smooth execution of meals during service. The position is crucial for timely and quality food preparation, while providing an opportunity to gain culinary experience and develop skills.

General requirements:

• Coming to work on time, in full uniform and maintaining personal hygiene.
• Following instructions from superiors and showing willingness to learn.
• Keeping the workstation clean and organized.
• Safe and responsible use of kitchen utensils and equipment.
• Compliance with all hygiene and food safety standards.
• Communicating with team members in a professional and courteous manner.
• Helping colleagues as needed and showing team spirit.
• Carrying out any additional tasks assigned by the Chef de Partie or Sous Chef.

Main duties and responsibilities:

• Assist with peeling, chopping, marinating and basic cooking tasks.
• Assist with arranging and decorating plates under supervision.
• Following recipes and portioning instructions.
• Preparation of ingredients according to the instructions of senior chefs.

Hygiene and maintenance of the kitchen:

• Cleaning and disinfection of the workstation before and after each shift.
• Proper storage and labeling of food products.
• Keeping kitchen utensils clean and returning them to their proper place.
• Help with cleaning during and after the service.
• Compliance with hotel and HACCP standards for food storage and cleanliness.

Stock control and coordination:

• Help with unloading and storage of kitchen food.
• Informing the superior about the lack of ingredients.
• Effective use of ingredients to reduce waste.
• Restocking workstations and maintaining inventory levels as instructed.

Learning and advancement:

• Active participation in trainings.
• Seeking feedback from superiors and working to improve skills.
• Learning hotel recipes, presentation styles and kitchen protocols.
• Developing the ability to multitask and acquire culinary knowledge.

Safety, health and security:

• Constant compliance with food safety regulations.
• Careful handling of knives and kitchen tools.
• Immediate reporting of danger, injury or illness.
• Knowledge of fire exits and evacuation procedures.
• Maintaining a clean and safe kitchen environment for all team members.

We offer:

• Airplane ticket
• Accomodation
• Visa
• All transfers
• Food ( full board)
• Internet
• Paid leave – vacation

Required documents:

• CV in English
• Diploma or certificate of acquired education