Commis II - Moroccan Cusine

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Key Responsibilities

• Prepare ingredients, mise en place, and food items according to recipes and standards.
• Assist in the preparation and presentation of dishes for all service periods.
• Maintain cleanliness and organization of the assigned workstation.
• Follow food safety, hygiene, and HACCP standards at all times.
• Ensure proper storage, labeling, and rotation of food products (FIFO).
• Monitor stock levels and inform supervisors of shortages.
• Operate kitchen equipment safely and efficiently.
• Minimize food wastage and control portion sizes.
• Assist with receiving and storing deliveries.
• Support senior chefs during busy service periods.
• Maintain professional appearance and behavior at all times.

• Minimum 1-2 years of experience as a Commis III or similar role in a hotel, resort, restaurant, or catering operation.
• Experience in international cuisine and moroccan dish is an advantage.
• Knowledge of food safety and hygiene standards (HACCP).
• Ability to work in a fast-paced environment.
• Good teamwork and communication skills.
• Ability to follow recipes and instructions accurately.
• Flexible to work shifts, weekends, and public holidays.
• Physically fit and able to stand for long periods.