• Kitchen and Equipment Provision

The Commis de Cuisine ensures the kitchen station is fully functional. They operate the equipment flawlessly and with the utmost care.

• Cooking and Production

Based on instructions from their superiors, they assist in preparing meals for guests, events, and staff. They share responsibility for adhering to hygiene regulations, providing balanced and healthy meals, and managing supplies correctly.

• Purchasing

They assist their superiors in purchasing supplies for daily needs.

• Storage

They share responsibility for the cleanliness of the various food storage areas: cold storage, dry storage, freezer storage, and waste disposal.

• Order and Cleanliness

The Commis de Cuisine shares responsibility for order and cleanliness in the kitchen, ancillary rooms, and storage areas, as well as around the machines, equipment, and food.

• Mise en place for breakfast buffet

• Discuss daily menus, banquets, and events with the entire team

• Prepare staff meals

• Lunch service (restaurant, bar, lobby, terrace, dining room)

• Dinner service (half board and à la carte)

• Check the mise en place in the garde manger

• Create mise en place for the à la carte menu on the terrace, lobby or bar, in the restaurant, dining room, for banquets, parties, and coffee breaks (sandwiches and canapés)

• Prepare aperitifs

• Assemble amuse-bouches

• Supervise and assist others (as needed)

• Order supplies from the head chef (the day before)

• Check supplies; Check refrigerator temperature and expiration date, label, and store. Clean your workspace daily (see Hygiene).