the Commis 1 / First Cook supervises Commis 2 and Commis 3 (second and third cooks). Food preparation and cooking responsibilities as directed by the Demi Chef De partie and Chef De Partie. The First Cook organizes and prepares mis en place, measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. The Commis 1/ First Cook works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing and steaming. He/ she performs multitask activities such as wash, peel, cut and shred fruits and vegetables. The Commis 1/ First Cook butchers chicken, fish and shellfish. He/ she cuts, trims and bones meat prior to cooking or serving.
The First Cook must be able to explain ingredients in the menu and preparation techniques while working in buffet areas. Commis 1/ First Cook Job Requirements: two to three years kitchen experience in a 4 or 5 star hotel, restaurant or high volume food service facility.
Ability to read, interpret, demonstrate culinary fundamentals and knife skills, sound knowledge of food handling procedures and food ingredients from international classical dishes, ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers required. Good English language skills required.