Commis 1 (Hot & Cold Kitchen)
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Key skills for this role
Key Skills for This Role
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Key Responsibilities
- Support the Chef de Partie and senior culinary team in daily kitchen operations.
- Prepare and organize mise en place for hot and cold kitchen sections.
- Assist with preparing and cooking hot and cold dishes according to recipes and standards.
- Ensure consistent food quality, taste, portioning, and presentation.
- Assist with à la carte, buffet, banquet, and other culinary requirements.
- Prepare, store, label, and handle ingredients according to food safety standards.
- Maintain clean and organized workstations, equipment, and storage areas.
- Follow HACCP, hygiene, sanitation, and health and safety procedures.
- Monitor food quality and report issues or shortages to the Chef de Partie.
- Minimize food wastage and support food cost control.
- Work across different kitchen sections as required.
Candidate Requirements
- At least 1–2 years of experience as a Commis 1 or in a similar culinary position is required.
- Experience in a 5-star luxury hotel or high-end restaurant is preferred.
- Hands-on experience in both hot and cold kitchen sections is required.
- Knowledge of basic cooking techniques, food preparation, mise en place, and kitchen equipment is required.
- Ability to prepare and handle a variety of hot and cold food items is required.
- Knowledge of HACCP and food safety standards is required.
- A Culinary qualification or diploma is preferred.
- Attention to detail, quality, presentation, teamwork, communication, organization, and flexibility are required.
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