Commis de Partie
ABOUT THE ROLE
J.K. Place Capri is seeking a motivated, passionate, and reliable Commis de Partie to support the kitchen brigade in delivering the hotel’s daily culinary operations to exceptional standards.
Reporting to the Chef de Partie and Sous Chef, the Commis de Partie assists with mise en place, food preparation, cooking, plating, and cleaning within an assigned section across the Restaurant, breakfast service, In-Room Dining, pool service, and special events. The role supports consistent quality, timely service, food safety, and the smooth organization of the kitchen.
The ideal candidate brings enthusiasm for the culinary profession, strong attention to detail, a disciplined approach to hygiene and organization, and a genuine willingness to learn. Working closely with senior chefs, they follow recipes and instructions accurately, contribute positively to the brigade, and help translate the J.K. Place philosophy into memorable dining experiences rooted in seasonality, quality, and the character of Capri.
KEY RESPONSIBILITIES
- Assist the Chef de Partie with the daily preparation and operation of the assigned kitchen section.
- Prepare and cook basic dishes and components in accordance with approved recipes, portion standards, plating guidelines, and senior-chef instructions.
- Wash, peel, cut, measure, portion and prepare ingredients.
- Store, label, date, and rotate food correctly maintaining safe temperatures.
- Receive and check deliveries when requested, reporting quality, quantity, or storage concerns to a senior chef.
- Follow portion-control instructions and handle ingredients carefully to minimize waste and support food-cost targets.
- Keep workstations, utensils, equipment, refrigerators, and storage areas clean, organized, and ready for service.
- Use knives and kitchen equipment safely and report faults, breakages, accidents, or maintenance needs immediately.
- Attend briefings and training, accept feedback positively, and actively develop culinary knowledge and technical skills.
- Support other kitchen sections whenever required and represent J.K. Place through professionalism, respect, discretion, and teamwork.
J.K. Place Capri is seeking a motivated, passionate, and reliable Commis de Partie to support the kitchen brigade in delivering the hotel’s daily culinary operations to exceptional standards.
Reporting to the Chef de Partie and Sous Chef, the Commis de Partie assists with mise en place, food preparation, cooking, plating, and cleaning within an assigned section across the Restaurant, breakfast service, In-Room Dining, pool service, and special events. The role supports consistent quality, timely service, food safety, and the smooth organization of the kitchen.
The ideal candidate brings enthusiasm for the culinary profession, strong attention to detail, a disciplined approach to hygiene and organization, and a genuine willingness to learn. Working closely with senior chefs, they follow recipes and instructions accurately, contribute positively to the brigade, and help translate the J.K. Place philosophy into memorable dining experiences rooted in seasonality, quality, and the character of Capri.
KEY RESPONSIBILITIES
- Assist the Chef de Partie with the daily preparation and operation of the assigned kitchen section.
- Prepare and cook basic dishes and components in accordance with approved recipes, portion standards, plating guidelines, and senior-chef instructions.
- Wash, peel, cut, measure, portion and prepare ingredients.
- Store, label, date, and rotate food correctly maintaining safe temperatures.
- Receive and check deliveries when requested, reporting quality, quantity, or storage concerns to a senior chef.
- Follow portion-control instructions and handle ingredients carefully to minimize waste and support food-cost targets.
- Keep workstations, utensils, equipment, refrigerators, and storage areas clean, organized, and ready for service.
- Use knives and kitchen equipment safely and report faults, breakages, accidents, or maintenance needs immediately.
- Attend briefings and training, accept feedback positively, and actively develop culinary knowledge and technical skills.
- Support other kitchen sections whenever required and represent J.K. Place through professionalism, respect, discretion, and teamwork.