Commis African Cuisine

Overview

Join to apply for the commis I African Cuisine role at Wyndham Hotels & Resorts EMEA

• Prepare mise-en-place (chopping, marinating, sauces, spice blends) for African dishes such as jollof rice, grilled meats, stews, injera, egusi soup, couscous, or plantain dishes.
• Cook food according to established recipes, maintaining the authentic flavor and style of African cuisine.
• Follow portion control guidelines and minimize food waste.
• Support the Chef de Partie in developing and improving African menu items.
• Ensure timely preparation and service of food during meal periods.
• Conduct tasting of dishes to ensure seasoning, flavor, and texture are consistent and authentic.
• Maintain high standards in the appearance and taste of all African dishes served.
• Assist in standardizing recipes and presentation for menu consistency.
• Work closely with other kitchen team members to ensure smooth kitchen operations.
• Keep workstations, utensils, and kitchen equipment clean and organized at all times.
• Assist in monitoring and controlling kitchen supplies related to African cuisine (spices, vegetables, meats, grains, etc.).

• Minimum 2 to 3 years of experience in a professional kitchen (hotel, resort, or restaurant).
• At least 1 year of hands-on experience specializing in African cuisine, preferably from West, North, East, or Central African culinary traditions.
• Familiarity with African ingredients and spices (e.g., suya spice, berbere, cassava, plantain, okra, chili peppers).
• Experience working in multicultural teams and in a high-volume kitchen environment.
• Knowledge of HACCP and food safety procedures.
• Previous experience in 4-star or 5-star hotel kitchens is an added advantage.

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Hospitality, Accommodation and Food Services, and Food and Beverage Services