Commis de cuisine
Core
Producing and plating dishes under the direction of the head chef, assisting chefs with basic preparations, and ensuring quality standards including HACCP compliance.
Role type
Commis de cuisine (entry-level kitchen staff)
Builds
Prepared dishes and plated meals for hotel guests
Domain
Luxury hospitality / Fine dining
Required skills
Culinary techniques, basic food preparation, adherence to hygiene standards (HACCP), precision in plating, ability to work in a brigade structure
Preferred skills
CAP/BEP Cuisine diploma, organizational skills, methodical approach, rigor
Technologies
None stated
Responsibilities
Produce and plate dishes under supervision, assist chefs with basic preparations, ensure compliance with culinary standards and HACCP regulations
Seniority
Junior, entry-level
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