Commis I

Job Summary

Food Preparation & Service

• Prepare mise en place for the hot kitchen according to daily production schedules, recipes, and quality standards.
• Prepare, cook, and present a variety of hot dishes, including meat, poultry, seafood, vegetables, sauces, soups, starches, and garnishes with consistency and attention to detail.
• Support à la carte, banquet, room service, and special event operations while maintaining excellent timing and presentation.
• Follow standardized recipes, portion control, and plating specifications to ensure consistency and minimize waste.
• Assist with the preparation of specialty dishes and seasonal menus as directed by senior chefs.
• Work collaboratively across kitchen sections as required to support overall operations.

Food Quality & Safety

• Ensure all food is prepared in accordance with HACCP principles, local food safety regulations, and hotel standards.
• Maintain the highest standards of cleanliness, sanitation, and personal hygiene at all times.
• Adhere to the "Clean as You Go" policy and ensure workstations remain organized throughout each shift.
• Properly operate, clean, and maintain kitchen equipment, reporting any faults or maintenance requirements immediately.

Inventory & Cost Control

• Assist in receiving, inspecting, and storing food deliveries, ensuring quality and compliance with purchasing specifications.
• Follow proper stock rotation procedures (FIFO) and correct storage practices.
• Monitor stock levels and communicate shortages or quality concerns to the Chef de Partie.

Teamwork & Professional Development

• Support a positive, professional, and collaborative working environment.
• Demonstrate flexibility by assisting other kitchen sections when operationally required.
• Continuously develop culinary knowledge, knife skills, cooking techniques, and presentation standards under the guidance of senior chefs.
• Comply with hotel policies, grooming standards, and health and safety procedures.
• Handle kitchen keys and equipment responsibly in accordance with hotel security procedures when authorized.

Competencies & Personal Attributes

• Passion for culinary excellence and delivering exceptional guest experiences.
• Strong attention to detail and commitment to quality.
• Excellent organizational and time-management skills.
• Positive attitude with a willingness to learn and develop professionally.
• Strong teamwork and communication skills.
• Reliable, punctual, and professional in appearance and conduct.
• Ability to work flexible shifts, including evenings, weekends, and public holidays.
• Physically fit and able to stand for extended periods in a fast-paced kitchen environment.
• Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s
• Count on Me!
• service culture to be responsive, respectful and deliver a great experience.

Education

• Culinary diploma or certificate from a recognized culinary institution preferred.

Experience

• Minimum of 1–2 years' experience as a Commis Chef or Line Cook in the hot kitchen of a luxury hotel, fine dining restaurant, or internationally recognized hospitality establishment.

Technical Knowledge

• Solid understanding of classical and contemporary cooking techniques, including sautéing, grilling, roasting, braising, frying, steaming, and sauce preparation.
• Knowledge of international cuisine, particularly European/Continental cuisine.
• Exposure to Asian and Middle Eastern cuisines and knowledge of international cuisine, particularly Continental cuisine.
• Good understanding of food safety, HACCP, sanitation, and safe food handling practices.
• Ability to work efficiently under pressure while maintaining high quality standards.