Job description

JOB SUMMARY

The Commis I – Cold Kitchen is responsible for assisting in the preparation, production, presentation, and service of cold food items in accordance with the hotel's culinary standards, recipes, quality requirements, and food safety procedures.

The role supports the Cold Kitchen team in the preparation of salads, cold appetizers, sandwiches, canapés, dressings, sauces, cold cuts, fruits, garnishes, and other assigned cold food preparations. The Commis I is expected to maintain high standards of food quality, presentation, hygiene, organization, and consistency while working efficiently as part of the culinary team.

This job description outlines the principal responsibilities of the position and is not intended to be an exhaustive list. The Team Member may be required to perform other reasonable duties in accordance with operational requirements and business needs.

KEY RESPONSIBILITIES

1. Food Preparation & Production

• Report for duty on time, properly groomed, and in full compliance with the hotel's culinary uniform and personal hygiene standards.

  
  

• Attend daily briefings and obtain relevant production requirements, menus, special functions, and operational instructions from the Chef de Partie or designated supervisor.

  
  

• Prepare the workstation with the required ingredients, utensils, equipment, containers, and other mise en place before commencing production.

  
  

• Assist with the preparation of salads, cold appetizers, sandwiches, wraps, canapés, cold platters, fruits, vegetables, cold cuts, cheeses, garnishes, and other cold food items as assigned.

  
  

• Prepare dressings, vinaigrettes, dips, sauces, marinades, and other cold preparations according to approved recipes and standards.

  
  

• Wash, peel, cut, slice, dice, chop, portion, and prepare ingredients using the correct techniques and equipment.

  
  

• Follow standardized recipes, preparation methods, portion sizes, specifications, and presentation standards.

  
  

• Ensure all ingredients are fresh, properly prepared, correctly portioned, and suitable for use.

  
  

• Assist in the preparation and replenishment of buffet, à la carte, banquet, room service, and other food outlets as assigned.

  
  

• Support the preparation of special functions, events, conferences, banquets, and other high-volume production requirements.

  
  

• Assist in preparing and arranging food displays, platters, buffet presentations, and cold food stations according to established presentation standards.

  
  

• Maintain consistency in taste, quality, portion size, temperature, freshness, and presentation.

  
  

• Follow production schedules and complete assigned preparation tasks within the required timeframe.

  
  

• Seek guidance from the Chef de Partie when handling unfamiliar ingredients, preparation techniques, or special requests.

  
  

2. Cold Food Preparation

• Assist with the preparation and presentation of cold kitchen items in accordance with the hotel's menu specifications.

  
  

• Prepare and maintain salad mise en place, including leafy greens, vegetables, grains, pasta, proteins, and other ingredients as required.

  
  

• Prepare and portion cold appetizers, terrines, pâtés, cold cuts, cheeses, seafood, and other assigned items where applicable.

  
  

• Prepare and maintain dressings, vinaigrettes, mayonnaise-based preparations, dips, and cold sauces according to approved recipes.

  
  

• Assist with fruit preparation, carving, garnishing, and decorative food presentation where required.

  
  

• Prepare sandwiches, canapés, finger foods, and other cold items according to outlet and banquet requirements.

  
  

• Maintain appropriate food temperatures throughout preparation, storage, display, and service.

  
  

• Ensure all prepared food is properly covered, labeled, dated, stored, and rotated according to hotel food safety procedures.

  
  

• Maintain appropriate separation of raw and ready-to-eat foods to prevent cross-contamination.

  
  

• Follow allergen-control procedures and immediately communicate any allergen-related concern to the Chef or Supervisor.

  
  

3. Mise en Place & Kitchen Organization

• Complete daily mise en place requirements accurately and within established production timelines.

  
  

• Organize ingredients and prepared items systematically to support efficient service.

  
  

• Maintain sufficient mise en place throughout service and replenish items as directed.

  
  

• Monitor ingredient availability and inform the Chef de Partie of low-stock or insufficient items.

  
  

• Store ingredients correctly in refrigerators, freezers, dry stores, and designated storage areas.

  
  

• Ensure all food products are properly labeled with product name, preparation date, use-by date, and other required information.

  
  

• Follow the hotel's FIFO (First In, First Out)

  
  

• Minimize food waste through accurate preparation, portion control, proper storage, and responsible use of ingredients.

  
  

• Assist with receiving and checking food deliveries when assigned, reporting quality or quantity discrepancies to the responsible Chef.

  
  

• Maintain a clean, organized, and fully operational workstation throughout the shift.

  
  

4. Food Safety, Hygiene & Sanitation

• Comply fully with hotel food safety policies, HACCP requirements, local regulations, and departmental procedures.

  
  

• Maintain high standards of personal hygiene and food handling practices at all times.

  
  

• Wash hands correctly and regularly, particularly before handling ready-to-eat food and after handling raw ingredients, waste, cleaning materials, or contaminated surfaces.

  
  

• Wear appropriate protective clothing and Personal Protective Equipment (PPE) as required.

  
  

• Ensure all food is stored, prepared, handled, and served at safe temperatures.

  
  

• Use separate equipment, utensils, and preparation areas for raw and ready-to-eat foods where required.

  
  

• Prevent cross-contamination by following approved food handling and sanitation procedures.

  
  

• Clean and sanitize work surfaces, cutting boards, knives, utensils, containers, and equipment before and after use.

  
  

• Report any food safety concern, suspected contamination, pest activity, damaged packaging, expired product, or unsafe food condition immediately to the Chef or Supervisor.

  
  

• Follow procedures for allergen management and prevent accidental cross-contact.

  
  

• Ensure food waste is disposed of correctly and in accordance with hotel environmental and hygiene procedures.

  
  

• Immediately report illness, injury, open wounds, or other conditions that may affect food safety in accordance with hotel policy.

  
  

5. Quality & Presentation Standards

• Ensure all food prepared meets established standards for freshness, flavor, texture, color, temperature, portion size, and presentation.

  
  

• Follow approved recipes and presentation specifications consistently.

  
  

• Check the quality and condition of ingredients before use.

  
  

• Remove and report any food product that does not meet the required quality or safety standards.

  
  

• Maintain consistency of portion sizes to support food cost control and guest satisfaction.

  
  

• Ensure buffet and display items are replenished and presented neatly during service.

  
  

• Assist with final presentation and garnishing under the direction of the Chef de Partie.

  
  

• Maintain awareness of guest expectations and hotel culinary standards.

  
  

• Accept and act on feedback from senior culinary team members to improve food quality and technical skills.

  
  

6. Equipment & Safe Working Practices

• Use knives, slicers, mixers, food processors, refrigeration equipment, and other kitchen equipment safely and correctly.

  
  

• Inspect equipment before use and report any malfunction, damage, or safety concern immediately.

  
  

• Follow manufacturer instructions and departmental procedures when operating kitchen equipment.

  
  

• Keep knives and sharp equipment clean, secure, and stored appropriately when not in use.

  
  

• Follow safe manual-handling practices when lifting, carrying, storing, or transporting ingredients and kitchen equipment.

  
  

• Maintain dry and clean floors and work areas to minimize slip and trip hazards.

  
  

• Use cleaning chemicals only in accordance with approved procedures and never mix chemicals unless specifically authorized.

  
  

• Follow all fire, emergency, occupational health and safety procedures.

  
  

• Immediately report accidents, injuries, burns, cuts, equipment damage, or other incidents to the Chef or Supervisor.

  
  

7. Cleaning & Kitchen Stewardship

• Maintain cleanliness and organization of the Cold Kitchen throughout preparation and service.

  
  

• Clean and sanitize workstations, refrigerators, preparation areas, shelves, equipment, utensils, and other assigned areas.

  
  

• Keep refrigerators and cold storage areas organized and free from expired, spoiled, or unidentified products.

  
  

• Ensure food containers are clean, covered, labeled, dated, and stored correctly.

  
  

• Maintain proper separation between raw, cooked, and ready-to-eat food products.

  
  

• Return ingredients, utensils, and equipment to their designated locations after use.

  
  

• Coordinate with Stewarding regarding the timely cleaning and availability of kitchen equipment, utensils, and silverware.

  
  

• Participate in scheduled deep cleaning and periodic hygiene inspections as assigned.

  
  

• Maintain a professional and organized working environment throughout the shift.

  
  

8. Food Cost & Waste Control

• Follow established portion-control standards and approved recipes to support food cost objectives.

  
  

• Minimize unnecessary food waste through proper preparation, storage, and handling.

  
  

• Use ingredients responsibly and avoid overproduction.

  
  

• Report excessive waste, damaged products, or unusual consumption to the Chef de Partie.

  
  

• Support accurate stock rotation and proper storage to reduce spoilage.

  
  

• Assist with daily and periodic stock counts as assigned.

  
  

• Handle hotel food products, equipment, and supplies responsibly and prevent unnecessary loss or damage.

  
  

9. Teamwork & Communication

• Work closely with the Chef de Partie, Demi Chef, Sous Chef, and other culinary team members to ensure smooth kitchen operations.

  
  

• Communicate clearly and promptly regarding production requirements, shortages, food quality concerns, equipment issues, and service requirements.

  
  

• Support other kitchen sections when required, subject to operational needs and appropriate supervision.

  
  

• Assist colleagues during peak service periods and high-volume operations.

  
  

• Maintain a positive, respectful, and professional attitude toward colleagues and other hotel departments.

  
  

• Participate in daily briefings, training sessions, meetings, and departmental activities as required.

  
  

• Accept constructive feedback and demonstrate willingness to learn and develop culinary skills.

  
  

• Maintain professional communication and conduct at all times.

  
  

SERVICE CULTURE

In addition to the responsibilities outlined above, the incumbent is expected to actively demonstrate the principles of the company's Count on Me! Service Culture by being: