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, canap s, 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, canap s, 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, 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, p t s, 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, canap s, 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.