Opportunity Description
The Hot Kitchen Commis III assists in the preparation and cooking of hot food items while maintaining high standards of food quality, hygiene, and safety. Under the supervision of the Chef de Partie, Sous Chef, or Kitchen-in-Charge, the Commis III supports daily hot kitchen operations by preparing ingredients, maintaining a clean and organized workstation, ensuring proper food handling, and assisting in the smooth production of quality dishes in accordance with company policies and food safety standards.
Requirements
Minimum 2 years of experience in a hot kitchen, preferably in a hotel, restaurant, or catering operation.
GCC experience is mandatory
Understanding of food safety, hygiene, and HACCP standards.
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