Commis de cuisine

Responsibilities

• Assist chefs de partie and the brigade in preparation and service setup
• Prepare basic preparations and simple dishes (cutting, stocks, garnishes, basic sauces)
• Organize and prepare the workstation before each service
• Perform preliminary tasks such as washing, peeling, and cutting fruits and vegetables
• Respect hygiene, safety, and traceability standards (HACCP)
• Participate in cleaning the kitchen and equipment
• Manage products responsibly to limit waste and respect technical sheets
• Assist in receiving and checking goods (temperatures, expiration dates)

Requirements

• Culinary training (CAP, BEP, Bac Pro or equivalent)
• First experience in culinary arts, ideally in gastronomic or luxury hospitality
• Strong technical basics (cutting, basic cooking, stocks, garnishes)
• Sense of organization, rigor, and speed of execution
• Ability to follow precise instructions and work in a high-level brigade
• Team spirit, punctuality, and stress resistance
• Availability for staggered hours, weekends, and holidays
• Professional English is a plus

About the Company

Hôtel Bowmann Paris is a 5-star establishment featuring a modern Mediterranean cuisine focused on seasonal products and precise execution.