Kitchen Commis - H/F - Seasonal contract - Riviera Marriott Hotel la Porte de Monaco

Are you interested in working in a Luxurious Hotel? Then this is for you!

Le Riviera Marriott Hotel la Porte de Monaco is looking for a Kitchen Commis - H/F for the high season !

If you are passionate about Food but also about the hospitality industry; If you want to work in an environment where you will be recognized, respected and empowered, then you found the right place!
Become part of our team and be ready for a memorable journey with us !!

MAIN DUTIES:
The Kitchen commis is responsible for setting up the various workstations (hot section, cold section, pastry or garde-manger) and ensures that all elements required for a smooth service are available and properly prepared under the supervision of the Executive Chef and his/her delegates. He/She participates in the preparation of menu items for the Restaurant, Bar, Room Service, and Meetings & Banquets, in accordance with the established recipes and technical sheets.

SPECIFIC RESPONSIBILITIES:

• Prepares all perishable food products at temperatures compliant with food hygiene and safety standards;
• Follows food hygiene rules to ensure that dishes served to guests are safe for consumption;
• Applies proper food handling procedures, including stock rotation (FIFO), dating and labeling products, organizing cooling, freezing, and storage while maintaining the cold chain;
• Ensures the quality of food products handled and reports any non-conformity to the Executive Chef or his/her delegates;
• Controls quantities prepared to ensure portions comply with the established recipes and specifications;
• Communicates actively with the Executive Chef and his/her delegates when additional assistance is required in order to maintain a high level of service at all times;
• Operates ovens, grills, workstations, and cooking ranges in accordance with safety regulations;
• Checks and ensures compliance of the temperatures of food served to guests;
• Monitors and verifies storage temperatures in refrigerators and freezers using control logs and calibrated thermometers, and reports any non-conformity to the Executive Chef, his/her delegates, and/or the Engineering department;
• Prepares dishes and food items according to recipes while respecting established proportions;
• Prepares all necessary mise en place prior to service to ensure efficiency and smooth operations;
• Weighs, measures, and/or mixes ingredients required for menu preparation;
• Monitors food quality throughout the day in accordance with hygiene and food safety standards;
• Prepares both cold and hot dishes;
• Participates in plating according to company quality standards to maximize guest satisfaction;
• Cleans and maintains the work area in accordance with food hygiene and safety regulations;
• Washes and peels fruits and vegetables prior to cooking.

• Procedures and Standards

• Protects the safety and confidentiality of guest and employee information;
• Maintains confidentiality of company equipment and data;
• Follows all company and departmental procedures;
• Ensures proper uniform, name badge, professional grooming, and the use of personal protective equipment.

• Communication

• Uses clear, appropriate, respectful, and professional language with colleagues and guests;
• Assists coworkers and ensures understanding of assigned tasks;
• Communicates operational needs or incidents discreetly and outside guest areas.

• Human Resources

• Establishes and maintains an open and effective working relationship with all team members;
• Ensures completion of mandatory internal trainings and Marriott International virtual trainings;
• Leads by example and conveys the company’s vision and values by promoting and applying them:
  • Put people first
  • Pursue excellence
  • Embrace change
  • Act with integrity
  • Serve our world

REQUIRED SKILLS:

• Professional attitude
• Team spirit
• Responsiveness
• Fluency in French
• Attention to detail
• Availability and flexibility
• Positive and friendly demeanor
• Ability to work under pressure
• Basic English knowledge

This job description is non-exhaustive and may be subject to change or to the assignment of additional duties.

Offer details:

• Status : Employee – Niveau I – Echelon 1
• Contract period : May - September 2026
• Trial period :