Commis

Key Responsibilities

• Assist in the preparation and cooking of menu items according to established recipes and quality standards.
• Prepare ingredients and perform mise en place for daily kitchen operations.
• Ensure consistency in food quality, portioning, and presentation.
• Maintain cleanliness and organization of the assigned kitchen section.
• Follow food safety, hygiene, and sanitation standards, including HACCP requirements.
• Ensure proper storage, labeling, and handling of food products and ingredients.
• Assist in receiving, checking, and storing kitchen deliveries.
• Minimize food waste through proper portion control and efficient use of ingredients.
• Support banquet, restaurant, room service, and special event operations as required.
• Operate kitchen equipment safely and report any equipment malfunctions to the supervisor.
• Work collaboratively with the kitchen team to ensure smooth and efficient operations.
• Perform other duties as assigned by the Chef de Partie or Sous Chef.

Qualifications

• Minimum 1–2 years of experience as a Commis Chef or in a similar culinary role, preferably in a 4- or 5-star hotel.
• Basic knowledge of food preparation, cooking techniques, and kitchen operations.
• Understanding of food safety, hygiene, and HACCP standards.
• Ability to work efficiently in a fast-paced kitchen environment.
• Strong teamwork and communication skills.
• Eagerness to learn and develop culinary skills.
• Basic English communication skills are preferred.
• Flexible to work shifts, weekends, and public holidays.
• Positive attitude, discipline, and passion for culinary excellence.