Commis Chef
Minimum of 3 years of hands-on kitchen experience in a hotel or high-volume restaurant environment
Demonstrated experience in:
Fine dining food preparation
Buffet-style service
Event catering (weddings, corporate events, and similar functions)
Upholding kitchen cleanliness and sanitation standards at all times
Assist in daily food preparation and maintain quality standards.
Skilled in high-volume food production for events serving up to 300 guests
Exposure to and competency in multiple kitchen stations, including:
Cold kitchen
Hot kitchen
Pastry
Prep/production stations
Requirements
- Strong
foundation in classical cooking techniques and contemporary trends.
- Proficiency
in mise en place preparation for à la carte and banquet menus.
- Knife
skills, portion control, and plate presentation.
- Familiarity
with different cuisines: continental, local, fusion, or themed.
- Ability
to follow standard recipes and SOPs.
- Understanding
of inventory control and stock rotation (FIFO method).
- Works
well under pressure in a fast-paced kitchen environment.
- Takes
direction well and is proactive in supporting senior chefs.
- Strong
communication and interpersonal skills within a multicultural kitchen
brigade.
- Flexible
with working hours, including evenings, weekends, and holidays.
- Able
to multitask during peak service and events.
- Passionate
about food and hospitality with a desire to grow in the culinary field.