Job Description

The Commis Chef supports the hotel's kitchen operations by assisting in the preparation, cooking, and presentation of food items while ensuring consistency, quality, and adherence to hygiene standards. This role works under the supervision of senior chefs to deliver exceptional culinary experiences in accordance with hotel and HACCP requirements.

Key Responsibilities:

Assist in the preparation and cooking of food items following standard recipes and portioning guidelines. Prepare and organize mise-en-place for daily kitchen operations. Maintain high food hygiene, safety, and cleanliness standards at all times in compliance with HACCP procedures. Support the Chef de Partie, Junior Sous Chef, and Sous Chef in the smooth and efficient running of kitchen operations. Ensure all ingredients and food products are properly stored, labeled, and rotated according to standards. Operate kitchen equipment safely and report any malfunctions or maintenance needs promptly. Receive and inspect deliveries to ensure quality and compliance with food safety regulations. Adhere to hotel policies, grooming standards, and departmental rules and regulations. Foster teamwork and maintain professional working relationships with all colleagues and departments. Perform any other duties as assigned by the Executive Chef or immediate supervisors to support overall kitchen efficiency.

Requirements:

Culinary Certificate or Diploma preferred, with a minimum of 2 years of hands-on kitchen experience Knowledge of food safety and hygiene practices, WSQ Food Safety certificate is a plus Passion for cooking and a keen eye for quality, presentation, and portion control Team player who thrives under the guidance of senior chefs and enjoys learning new skills Strong communication skills and the ability to work well in a multicultural environment Service-minded with attention to detail and a commitment to delivering high-quality dishes * Flexible and able to adapt in a fast-paced, dynamic kitchen setting