Commis I

Role Overview

This position involves supporting the hot kitchen in delivering food that meets recipe standards, hotel expectations, and guest preferences. The role works under the direction of the Chef de Partie and contributes to smooth day-to-day kitchen operations across restaurants, room service, banquets, and the staff cafeteria.

Food Preparation and Service

• Set up mise en place for the hot kitchen in line with daily production plans, recipes, and quality benchmarks.
• Prepare, cook, and plate a range of hot items such as meat, poultry, seafood, vegetables, sauces, soups, starches, and garnishes with consistency and care.
• Assist with à la carte service, banquets, room service, and special functions while keeping timing and presentation standards strong.
• Use standard recipes, portion controls, and plating guidelines to deliver uniform results and reduce wastage.
• Help with specialty dishes and seasonal menu items whenever assigned by senior chefs.
• Work with other kitchen sections whenever operational needs require additional support.

Food Quality, Safety, and Hygiene

• Prepare all food in accordance with HACCP requirements, local food safety rules, and hotel standards.
• Keep the kitchen and work areas clean, sanitary, and aligned with personal hygiene expectations at all times.
• Follow a clean-as-you-go approach and maintain an orderly workstation throughout the shift.
• Use kitchen equipment correctly, clean and maintain it properly, and report any damage or repair needs without delay.

Inventory and Cost Control

• Assist with receiving, checking, and storing food supplies so they match quality and purchasing standards.
• Apply FIFO stock rotation and proper storage methods.
• Track stock availability and inform the Chef de Partie about shortages or quality issues.

Teamwork and Professional Growth

• Contribute to a positive, respectful, and cooperative kitchen environment.
• Be adaptable and ready to support other sections when business demands change.
• Continue improving culinary knowledge, knife handling, cooking methods, and plating skills under senior guidance.
• Follow hotel policies, grooming expectations, and health and safety procedures.
• Handle kitchen keys and equipment responsibly when authorized, following hotel security rules.

Competencies and Working Expectations

• Strong enthusiasm for cooking and creating memorable guest experiences.
• High attention to detail and a firm focus on quality.
• Good planning, organization, and time management abilities.
• Positive attitude and readiness to learn and progress.
• Strong collaboration and communication skills.
• Dependable, punctual, and professional in behavior and presentation.
• Willingness to work varying shifts, including evenings, weekends, and public holidays.
• Ability to remain on foot for long periods in a busy kitchen setting.

Culture and Service Approach

The person in this role is expected to demonstrate the company’s Count on Me! service culture by being responsive, respectful, and focused on delivering an excellent guest experience.

Qualifications and Experience

A culinary diploma or certificate from a recognized culinary school is preferred. The ideal candidate should have 1 to 2 years of experience as a Commis Chef or Line Cook in a luxury hotel, fine dining restaurant, or another internationally recognized hospitality environment.

Technical Knowledge

Applicants should understand both classic and modern cooking methods, including sautéing, grilling, roasting, braising, frying, steaming, and sauce preparation. Familiarity with international cuisine is important, especially Continental/European dishes. Exposure to Asian and Middle Eastern cuisine is also valuable. A solid grasp of food safety, HACCP, sanitation, and safe handling practices is required, along with the ability to perform well under pressure while maintaining high standards.