Overview
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commis I Moroccan Cuisine
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Wyndham Hotels & Resorts EMEA We are seeking a Commis I in Moroccan Cuisine to support the kitchen team in delivering authentic Moroccan dishes and maintaining high standards of food quality and safety. Responsibilities
Prepare mise-en-place (ingredients, sauces, marinades, etc.) for Moroccan dishes such as tagines, couscous, pastilla, harira, and grilled meats. Cook and plate food according to the restaurant’s recipes and presentation standards. Maintain portion control and minimize waste. Assist in developing and improving Moroccan menu items under the guidance of the Chef de Partie. Taste all dishes before service to ensure authenticity and seasoning accuracy. Maintain consistency in flavor and appearance across all servings. Follow all food safety and hygiene standards (HACCP). Maintain cleanliness and orderliness of workstations, utensils, and storage areas. Ensure proper labeling, storage, and rotation of ingredients to maintain freshness. Work closely with the Chef de Partie and other kitchen team members to ensure smooth operations. Assist in monitoring kitchen supplies related to Moroccan cuisine (spices, preserved lemons, olives, herbs, etc.). Report shortages or requisition needs to the Chef de Partie. Help with receiving and checking the quality of deliveries. Qualifications
Minimum 2 to 3 years of experience in a professional kitchen (hotel, resort, or fine-dining restaurant). At least 1 year of hands-on experience specializing in Moroccan cuisine, including the preparation of traditional dishes such as tagines, couscous, pastilla, and harira. Proven experience working with authentic Moroccan spices and ingredients (ras el hanout, preserved lemon, saffron, olives, argan oil, etc.). Ability to work efficiently in a fast-paced, multicultural team environment. Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industries
Hospitality, Accommodation and Food Services, and Food and Beverage Services
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