Commis III

The Commis III will work in the Main Kitchen which supports daily culinary operations by completing basic food preparation tasks, maintaining workstation cleanliness, and assisting chefs with cooking and service requirements. This role focuses on foundational kitchen skills, following recipes accurately, upholding food safety standards, and contributing to a smooth and efficient kitchen environment. Working under the guidance of senior chefs, the Commis III plays an essential role in delivering consistent, high‑quality meals to guests.

• Assist in preparing ingredients including washing, chopping, peeling, portioning, and measuring as directed by senior chefs.
• Support cooking and food production by following recipes, quality guidelines, and basic culinary techniques.
• Set up and break down workstations before and after service; ensure all tools and equipment are cleaned and stored properly.
• Safely operate kitchen equipment such as knives, mixers, slicers, ovens, grills, stoves, and food processors.
• Monitor and record food and equipment temperatures; report any concerns or abnormalities to Supervisors.
• Maintain cleanliness and sanitation of the main kitchen, including food preparation areas, utensils, equipment, and storage spaces.
• Follow all food safety handling procedures, hygiene policies, and maintain required kitchen logs for compliance.
• Assist chefs in monitoring food quality, presentation consistency, and portion control during service.
• Notify Supervisors of excess ingredients or prepared items to support daily planning and minimise waste.
• Communicate clearly and respectfully with team members; support a positive and cooperative kitchen environment.
• Comply with company policies regarding uniform, safety, security, and confidentiality; report any accidents or unsafe conditions immediately.
• Perform physical tasks such as lifting up to 25 lbs, standing for long periods, bending, reaching, and working on uneven or slippery surfaces.
• Carry out any additional duties assigned by Supervisors to ensure smooth kitchen operations.

• Exclusive staff discounts on food & beverage and hotel rooms at all Marriott International properties for you, your family, and friends.
• Growth and development opportunities through international training programs and global career pathways.
• Access to the Employee Assistance Program supporting physical, emotional, and financial wellbeing.
• Work within the world’s largest hotel network committed to equality, diversity, and inclusiveness.
• Duty meals provided.
• Associate transportation provided.
• Uniforms provided and laundered by the hotel.
• Prorated unused sick leave paid out at year‑end.
• Eligible for overtime pay for hours worked beyond rostered schedules.

• High school or tertiary qualification in Cookery or Culinary Arts (preferred).
• Minimum 1 year of experience in a commercial kitchen or similar food preparation environment.
• Basic understanding of cooking techniques, food handling procedures, and HACCP‑aligned hygiene practices.
• Ability to follow recipes, maintain consistency in food quality, and work efficiently during busy service periods.
• Strong communication skills, a positive attitude, and the ability to work effectively within a team.
• Must have legal working rights in Fiji.