An In Room Dining Commis 3 is responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in the In Room Dining kitchen station according to procedures. A commis 3 is responsible for preparing and cooking basic food items for staff meals under the supervision of the Demi Chef De Partie. This position is responsible for maintaining hygiene, organization, and efficiency in the kitchen, as well as supporting the preparation of various dishes in compliance with food safety standards.

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What will I be doing?

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This role is vital in ensuring that culinary operations run smoothly, with the Commis 3 taking ownership of their section and contributing to the overall success of the In Room Dining service.

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Specifically, you will be responsible for performing the following tasks to the highest standards:

\n\nAssist in the preparation of ingredients such as washing, peeling, and chopping vegetables, portioning proteins, and other preparatory tasks as directed by Senior Chefs.\nFollow recipes and guidelines for preparing meals for guest, while ensuring quality and consistence\nParticipate in cooking simple dishes (e.g., soups, salads, sandwiches, breakfast items).\nMaintain a clean and organized workspace.\nFollow all hygiene, sanitation, and safety regulations, including proper handling of ingredients.\nEnsure all kitchen equipment are cleaned and maintained.\nAssist in receiving, checking, and storing food deliveries.\nMonitor food stock levels and inform Senior chefs when ingredients are running low.\nEnsure that perishable items are stored and labeled correctly\nWork closely with the Commis 1, Commis 2, and other kitchen staff to ensure the timely preparation of meals. Help in setting up workstations and preparing ingredients for more complex dishes under supervision.\nBe open to learning new culinary skills and techniques. Attend kitchen meetings and training sessions as schedule.\nShow initiative to take on more responsibilities and improve efficiency\nManage mise en place for the section to ensure all elements are ready and in place before service.\nMaintain a clean, safe, and hygienic kitchen environment, adhering to food safety regulations.\nEnsure that the kitchen and workstations comply with health and safety standards.\nMonitor and maintain inventory for the section.\nKeeps all refrigeration, storage, and working areas clean, working condition in order to comply with health Department regulations\nChecks the physical condition of equipment, ensuring adequate operating stock levels are maintained.\nPrepares all food items according to the standard recipes, as otherwise specified by supervisor, to ensure consistency of product to the guest; requires transportation of heavy food products.\nEnsure all equipment in working areas in proper working condition to comply with health Department regulations\nEnsure all ingredients are available and communicate any shortages to the Sous Chef.\nAssist in minimizing food wastage and managing stock rotation.\nVisually inspects, select and use only the freshness fruits, vegetables, meat and other food product of the highest standard in the preparation of all menu's items, Reads and understand math skills for the recipes.\nPrepares requisition for supplies and food items in workstation.\n

What are we looking for

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The In Room Dining Commis 3, serving Waldorf Astoria Hotels & Resorts is always working on behalf of our guests and working with other team members. To successfully fill this role, you should maintain the attitude, behaviors, knowledge, skills, and values that follow:

\n\nBasic knowledge of food preparation and kitchen operations,\nPrevious experience in a kitchen, ideally at In Room Dining Operations\nStrong communication skills to interact with kitchen staff and other departments\nAbility to work efficiently under pressure, especially during operations.\nAttention to Detail - Ensuring consistency in taste, presentation, and food safety\nHigh School graduate or equivalent preferred. Degree or specialized training in Culinary is highly desirable.\nAbility to stand for long periods.\nLift and move kitchen equipment or supplies when necessary.\nExcellent knowledge of food hygiene, safety, and preparation standards.\nExcellent grooming standards Flexibility is required, with hours that may include weekends, evenings, and public holidays, especially around major events and functions.\nPositive attitude.\n\n

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

\n\nLuxury hospitality experience in a similar role\nSpecialized at In Room Dining\nAbility to work a variety of shifts including weekends, days, afternoons and evenings.\n\n

What will it be like to work for Waldorf Astoria Hotels & Resorts

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Waldorf Astoria provides guests the exceptional environment and the personalized attention of True Waldorf Service that creates a singular experience. If you understand the value of personalized attention and know how to treat even the most extraordinarily different experiences with the same rich level of customer service, you may just be the person we are looking for!

\n\nStrong communication skills and the ability to work in a fast-paced environment.\nAchieved Basic Food Hygiene Certificate. Excellent knowledge of food hygiene, safety, and preparation standards.\nAttention to detail in food preparation, presentation, and safety practices.\nPositive attitude\nAbility to multitask and work under pressure during busy operations\nFlexibility is required, with hours that may include weekends, evenings, and public holidays, especially around major events and function.\nKnowledge of current food trends\n