Commis I

Job Location:

NH Collection Ibn Battuta Hotel

NH Collection Hotels & Resorts showcases captivating hotels housed in authentic landmark buildings across Europe, Latin America, the Middle East, Asia, and beyond. Thoughtfully designed with an eclectic-elegant atmosphere, our hotels are built to evoke extraordinary feelings — paying great attention to stimulating details that create truly memorable moments.

We welcome business travellers, friends, and couples seeking premium service, and we craft experiences centred on wellbeing, gastronomy, culture, and pure indulgence. If you are passionate about creating those extraordinary moments for every guest, NH Collection is the place to do it. Feel the extraordinary.

The Commis I is a skilled, entry-to-mid-level chef responsible for preparing, cooking, and plating high-quality dishes under the guidance of the Demi Chef de Partie or Chef de Partie. This role focuses on executing recipe standards, maintaining section organization, and supervising lower-ranking commis chefs to ensure consistent culinary delivery.

Key Responsibilities

• Food Preparation: Prepare, cook, and present dishes for a specific kitchen section according to established recipes, portion sizes, and presentation standards.
• Section Upkeep: Set up, restock, and maintain the daily mise en place. Ensure all ingredients are fresh, rotated (FIFO), and correctly labeled.
• Kitchen Supervision: Guide and assist Commis II, Commis III, and apprentices in their daily prep work and culinary techniques.
• Hygiene & Safety: Maintain strict food hygiene, sanitation, and safety standards (HACCP) across the workstation, tools, and storage areas.
• Inventory Control: Monitor food waste, report low stock levels, and properly store leftover ingredients to minimize food costs.
  
  

• Education: Degree or diploma in Culinary Arts, Hospitality, or an equivalent professional kitchen certification.
• Experience: Minimum 1 to 2 years of hands-on experience in a commercial kitchen (such as a 4- or 5-star hotel or high-volume restaurant).
• Skills: Strong knife skills, basic knowledge of classic cooking techniques, ability to work well under pressure during service rushes, and excellent teamwork skills.