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About the Role
The Commis I is responsible for preparing and cooking hot food items while ensuring high standards of food quality, presentation, hygiene, and safety. Working under the supervision of the Chef de Partie or Sous Chef, the Commis I supports daily kitchen operations, prepares mise en place, oversees assigned kitchen stations, and ensures timely and efficient food production in accordance with company standards and recipes.
Requirements
Diploma or Certificate in Culinary Arts, Hospitality, or a related field.
Minimum of 1–2 years of experience in the hot kitchen section of a 4-star or 5-star hotel or fine dining restaurant.
Be able to communicate and understand the predominant language(s) of the restaurant’s trading area, English is a must...
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