Commis de Cuisine

Your day to day

Key Responsibilities​

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• Assist with basic food preparation and cooking as directed.​
• Follow standardized recipes, portion control, and kitchen procedures.​
• Maintain cleanliness and hygiene of workstations and equipment.​
• Comply with IHG standards, HACCP, and local health regulations.​
• Assist in receiving, storing, and rotating stock (FIFO).​
• Use kitchen equipment safely and report any defects or safety issues.​
• Support the kitchen team to ensure smooth daily operations.​

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Qualifications​

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• Basic culinary training or certification preferred.​
• Previous kitchen experience an advantage but not essential.​
• Willingness to learn and develop culinary skills.​

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Skills & Competencies​

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• Basic food handling knowledge​
• Good hygiene and safety awareness​
• Teamwork and positive attitude​
• Ability to work in a fast-paced environment​

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• Maintain your department's consistency through the continuous improvement of the quality of raw and processed ingredients, as well as all relevant costs and expenses. ​
• To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipment upkeep, and Hygiene Program to meet the highest IHG standards.​
• Actively contribute to the IHG Hotels Food Library and hold regular masterclasses within the team to continuously enhance quality.​
• Daily, weekly, and monthly planning with your team while delegating skill-based tasks to the appropriate team members.​
• To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.​
• Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests' needs.​
• Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHG Brand.​
• He must ensure that all food offerings at the resort are the most attractive and flavorful possible so that we consistently provide the highest quality food to our guests.​
• I personally meet with potential event guests for menu planning and discussions. I interact with IHG guests daily in outlets and create meaningful relationships. ​
• Personally, I monitor and follow through on VIP guests' and special dietary requirements.​