Commis (Commi 1 / 2 / 3)

Key Responsibilities

Food Prep & Cooking: Execute daily food preparation, including washing, chopping, and cooking ingredients for assigned stations.

Station Management: Maintain a clean, organized, and safe work station, following HACCP hygiene standards.

Recipe Adherence: Prepare dishes following standardized recipe cards, including proper portion control to minimize waste.

Stock Control: Daily stocking of raw materials and ingredients, reporting shortages to supervisors.

Equipment Care: Operate and maintain kitchen machinery safely. Opero Hotel +3RequirementsExperience: 1–3 years of experience in a professional, high-volume kitchen environment.

Skills: Strong communication skills, ability to work under pressure, and basic to intermediate culinary skills.Education: Culinary diploma or certificate preferred.Knowledge: Understanding of food safety regulations and basic cooking methods.