POSITION OVERVIEW

The Commis de Cuisine plays a vital role within our Culinary team, supporting the preparation and presentation of exceptional cuisine in accordance with the hotel’s standards of excellence, elegance, and precision. Reporting to the Chef de Partie and Sous Chef, the Commis de Cuisine contributes to the delivery of a refined and memorable dining experience, upholding the values of craftsmanship, consistency, and guest-centricity that define our five-star luxury service.

QUALIFICATIONS

• Culinary diploma or certification from a recognized hospitality or culinary institution
• Previous experience in a professional kitchen environment, ideally within luxury hospitality or fine dining settings
• Solid foundation in basic cooking techniques, food preparation, and kitchen operations
• Strong understanding of kitchen hygiene standards and food safety regulations (HACCP)
• High level of attention to detail, cleanliness, and quality in food preparation and presentation
• Proactive attitude with a willingness to learn, adapt, and grow within the culinary team
• Ability to work flexible hours, including evenings, weekends, and holidays as required
• Team-oriented with excellent communication and interpersonal skills
• Fluency in Italian; basic English is preferred – additional languages are a plus
• Legal right to work in Italy

• Assists in the preparation, cooking, and presentation of dishes across various sections of the kitchen under the supervision of senior chefs
• Ensures mise en place is prepared, organized, and maintained to the highest quality standards for service readiness
• Follows established recipes, portion controls, and presentation specifications as directed by senior culinary leadership
• Upholds hygiene, safety, and sanitation procedures in strict adherence to HACCP guidelines and hotel food safety protocols
• Maintains cleanliness and organization of workstations and kitchen equipment throughout the shift
• Collaborates with colleagues across the kitchen to ensure smooth and efficient operations during preparation and service periods
• Participates in regular briefings, training sessions, and tastings to enhance product knowledge and skill development
• Assists in receiving, inspecting, and properly storing deliveries according to hotel standards and food safety requirements
• Communicates any product shortages, equipment issues, or concerns promptly to the Chef de Partie or Sous Chef
• Actively contributes to minimizing food waste through proper storage, rotation, and utilization practices
• Adheres to grooming and appearance standards, consistently embodying the professionalism expected in a luxury hospitality setting
• Demonstrates a passion for culinary arts, a willingness to learn, and a strong commitment to delivering excellence on every plate
• Supports the broader kitchen team in preparing for events, banquets, and special dining experiences as needed
• Understands and complies with the hotel’s emergency, health, and safety procedures to maintain a secure working environment
• Models respectful, team-oriented behavior and contributes to a positive, inclusive workplace culture
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