Commis I - Cold Kitchen

• Assist and prepare mise-en-place and presentation for salads, appetizers, dressings, and cold platters.
• Assist in the creation of buffet presentations and à la carte cold items.
• Ensure food quality, portion control, recipes and plating guidelines for cold dishes are consistently met.
• Ensure freshness and proper storage of ingredients.
• Maintain cleanliness and organization of workstations in line with HACCP and local regulations.
• Support senior chefs in daily operations and contribute to a smooth workflow.
• Monitor and record temperatures of refrigerators and cold rooms.
• Ensure stock levels and report shortages to the senior chefs.
• Uphold safety, hygiene, and sanitation standards at all times.
• Coordinate with other kitchen sections during service.

• Minimum 1–2 years of experience in a similar role and section within a hotel or restaurant.
• Solid understanding of basic culinary techniques and food safety practices.
• Ability to work efficiently under pressure and follow instructions accurately.
• Strong teamwork, communication, and time-management skills.
• Passion for culinary excellence and continuous learning.
• Good interpersonal and communication skills with a passion for service.

Fairmont