Cook Assistant / Commis (Hospitality)

About the role

The Cook Assistant Commis supports the culinary team in delivering high‑quality meals in a fast‑paced hospitality environment. You will work under the Sous Chef, follow standard recipes, and ensure food safety and hygiene standards are met.

Key responsibilities

• Collaborate with the team to review daily meal requirements and service timeframes.
• Prepare soups, salads, sauces, gravies, desserts and casseroles by measuring and mixing ingredients according to recipes.
• Operate various stations (meat, fish, vegetables) using techniques such as grilling, roasting, sautéing, and steaming.
• Perform mise en place, wash, peel, cut, shred fruits and vegetables, and butcher chicken, fish and shellfish.
• Maintain HACCP, public health, sanitation and hygiene standards, including proper food storage and temperature control.
• Clean workstations during and after meal preparation following company sanitary procedures.
• Assist in on‑the‑job training of Island Kitchen Attendants and participate in training sessions and meetings.

Required profile

• High school diploma and at least two years of progressive experience in a 4‑5 star hotel restaurant, cruise ship or high‑volume food service facility.
• Ability to work independently, resolve problems and meet strict deadlines in a diverse international team.
• Clear spoken and written English for communication with guests, team members and vendors.
• Physical ability to stand for long periods, lift up to 50 lb and work in hot, humid outdoor and indoor environments.

Required skills

• Food safety and HACCP knowledge.
• Culinary preparation techniques, including recipe measurement and use of calibrated thermometers.