Commis 1 - Filipino

Role overview

Kitchen preparation and service

• Cook dishes according to recipes, specifications, and direction from senior kitchen colleagues.
• Prepare ingredients by washing, peeling, chopping, trimming, marinating, portioning, and measuring.
• Support restaurants, banqueting, room service, events, and other kitchen requirements.
• Check ingredient freshness and quality; report unsuitable products or discrepancies.
• Label, date, cover, and store food correctly; maintain preparation, temperature, stock, and waste records.
• Keep work areas and equipment clean, sanitized, organized, and ready for service.
• Use kitchen tools safely and follow food safety, allergen, cross-contamination, and HACCP procedures.
• Monitor stock and replenishment needs, use ingredients efficiently, and help reduce waste.
• Report faults, maintenance needs, damaged products, pest concerns, hazards, and incidents.
• Coordinate with kitchen colleagues and follow health, safety, manual handling, fire, security, and emergency procedures.

Requirements

• Knowledge of basic cooking methods, food preparation techniques, and kitchen equipment.
• Understanding of food safety, hygiene, HACCP, allergen management, temperature control, and cross-contamination prevention.
• Ability to follow recipes, instructions, portion specifications, and presentation standards accurately.
• Professional kitchen or food preparation experience is desirable; Filipino cuisine familiarity is an advantage.
• Able to organize tasks, manage time, and work accurately in a busy kitchen.
• Reliable, punctual, able to work independently and cooperatively, and willing to learn from senior colleagues.
• Able to stand for extended periods and safely lift, carry, bend, and reach.
• Flexible to work early mornings, evenings, weekends, and public holidays as required.