Commis Chef

Responsibilities

• Assist in food preparation and cooking under the supervision of senior chefs
• Complete mise en place for assigned section before and during service
• Maintain cleanliness and organization of workstations in compliance with hygiene standards
• Follow recipes and instructions accurately to ensure consistency in dishes
• Assist in receiving, storing, and rotating stock to maintain freshness and prevent wastage
• Support in plating and presentation of dishes according to hotel standards
• Report any equipment malfunctions or food quality issues to the Chef de Partie or Sous Chef
• Adhere to safety and sanitation guidelines, including proper handling of knives and kitchen equipment
• Work collaboratively with other kitchen team members to ensure smooth operations during service
• Demonstrate willingness to learn and develop culinary skills through training and practice

• Diploma or certification in Culinary Arts or equivalent professional training
• Minimum 1 year of experience in a kitchen environment, preferably in a luxury hotel or fine dining restaurant
• Basic knowledge of cooking techniques, food safety, and hygiene standards
• Ability to work under pressure in a fast-paced kitchen environment
• Strong teamwork, communication skills, and eagerness to learn