Kitchen Assistant (Commis de Cuisine)

About the role

The Kitchen Assistant supports the culinary team by preparing ingredients, cooking simple dishes, and maintaining a clean and safe work environment in a busy hotel kitchen.

Key responsibilities

• Portion, chop, wash, peel, and store fresh fruits, vegetables, and other ingredients.
• Weigh, measure, mix, and cook food according to recipes, quality and presentation standards.
• Operate kitchen equipment such as ovens, stoves, grills, microwaves, and fryers safely.
• Test foods for doneness and monitor food quality throughout preparation.
• Set up and break down work stations, serve food in proper portions, and ensure proper storage.
• Clean and disinfect kitchen areas, tools, knives, and equipment; verify appliance and food temperatures.
• Follow all company safety, security, and hygiene policies; report incidents and maintenance needs.
• Maintain a professional appearance and uphold confidentiality of proprietary information.

Required profile

• High school diploma or equivalent (G.E.D.).
• At least one year of experience in a kitchen or food‑service environment.
• No supervisory experience required.
• Ability to stand, walk, bend, lift up to 25 lb and perform repetitive motions for an entire shift.

Required skills

• Food preparation and basic cooking techniques.
• Operation of kitchen equipment (ovens, stoves, grills, microwaves, fryers).
• Temperature monitoring for appliances and food.
• Cleaning and sanitation of kitchen surfaces and tools.