Commis

Food Preparation:

• Assist in the preparation, cooking, and presentation of dishes in accordance with Constance Sakoa Boutik standards.

• Follow recipes, portion controls, and presentation guidelines as instructed by senior chefs.

• Prepare mise-en-place before each service and ensure all items are ready on time.

Support to Senior Chefs:

• Work under the supervision of the Chef de Partie or Demi Chef to ensure smooth kitchen operations.

• Assist in receiving, checking, and storing deliveries in compliance with hygiene and safety standards.

• Help with daily stock rotation and report any shortages or quality issues to superiors.

Hygiene and Safety Compliance:

• Maintain cleanliness and organization of workstations, equipment, and utensils at all times.

• Adhere strictly to food safety, hygiene, and sanitation procedures as per HACCP standards.

• Ensure proper handling, labeling, and storage of food items.

Consistency and Quality:

• Ensure that all dishes are prepared to the highest quality and consistent with established recipes.

• Take pride in presentation, taste, and portion accuracy to uphold the Hotel’s culinary standards.

Teamwork and Communication:

• Collaborate closely with colleagues across all kitchen sections to ensure efficient service.

• Communicate clearly with team members and report any operational issues promptly.