Commis I – Cold Kitchen

Job Description

  • Organizes together with the Chef de Partie shifting in the section with regard to mise-en-place production and its service.
  • Takes orders from his/her Chef de Partie and carry them out in the correct manner.
  • Is responsible for completing the daily checklist regarding mise-en-place and food storage.
  • Together with his/her Chef de Partie writes daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Sous Chef in order to achieve the high stock rotation desired in his/her section.
  • Maintains good Heartist’s relations and motivate Heartists.
  • Works to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
  • Attends daily meeting with the Chef de Partie and other meetings as requested by the Executive Chef/ Sous Chef.
  • Checks the main information board regarding changes in any Banquets or other information regarding the organization.
  • Reports any problems regarding failure of machinery and small equipment to the Chef de Partie and to follow up and ensure necessary work has been carried out.
  • Passes all information to the next shift about functions.
  • Maintains the Hygiene and HACCP records in accordance to the regulations.
  • You will adhere to Hotel’s Hygiene and HACCP standards and ensure it’s Standard Operating Procedures and Requirements are fully met.




  • Completed kitchen apprentice or chefs training courses for at least one year
  • At least 1 or 2  years in a five start international chain hotel
  • Should understand how to read recipes and a good knowledge of cooking
  • Good communication skills