Commis 1

Key Responsibilities

• Prepare and cook food items according to standard recipes, portion control, and presentation guidelines
• Assist Chef de Partie and Demi Chef de Partie in daily kitchen operations
• Ensure food quality, consistency, and freshness at all times
• Follow HACCP, food safety, and hygiene standards strictly
• Maintain cleanliness and organization of workstations and kitchen equipment
• Assist with mise en place for daily service and special events
• Minimize waste and handle ingredients responsibly
• Ensure proper storage, labeling, and rotation of food products (FIFO)
• Support colleagues and promote teamwork within the kitchen
• Comply with all hotel policies, grooming standards, and safety regulations
• Minimum 1–2 years of experience in a professional kitchen, preferably in a luxury hotel or fine dining restaurant
• Basic culinary qualification or professional kitchen training preferred
• Knowledge of international cuisine is an advantage
• Understanding of food safety and hygiene practices
• Ability to work flexible hours, including weekends and holidays