Commis II

The Commis II role involves supervising an assigned kitchen station to produce high-quality food products while ensuring professional and efficient service aligned with Swissotel Hotels & Resorts standards. The position requires close collaboration with senior chefs to prepare mise en place, maintain strict hygiene and safety protocols, and manage daily kitchen operations to maximize guest satisfaction. This entry-level position focuses on executing standardized recipes, minimizing waste, and supporting the culinary team in a fast-paced environment.