Commis Chef

Summary

• Assist in the preparation, cooking, and presentation of food items in accordance with established recipes, portioning guidelines, and quality standards.
• Prepare ingredients, mise en place, and workstation requirements to ensure operational readiness and efficient service delivery.
• Follow instructions from senior culinary team members to ensure dishes are prepared accurately and consistently.
• Maintain high standards of food quality, freshness, presentation, and cleanliness throughout all stages of food preparation.
• Support the culinary team during service periods by ensuring timely preparation and replenishment of ingredients and menu items.
• Properly handle, store, label, and rotate food products in accordance with food safety and stock management procedures.
• Assist with receiving, checking, and storing deliveries to ensure products meet quality and hygiene standards.
• Maintain cleanliness and organization of workstations, kitchen equipment, utensils, storage areas, and food preparation areas.
• Minimize food waste through proper portioning, storage practices, and efficient utilization of ingredients.
• Adhere to established recipes, standard operating procedures, and culinary guidelines to ensure consistency across all menu offerings.
• Ensure compliance with HACCP, food safety, hygiene, sanitation, and occupational health and safety requirements at all times.
• Support inventory counts, stock replenishment activities, and routine kitchen operational tasks as required.
• Demonstrate a willingness to learn and continuously develop culinary knowledge, technical skills, and product understanding.
• Work collaboratively with colleagues across all kitchen sections to ensure smooth operations and maintain luxury hospitality standards.

Qualifications

• Certificate, diploma, or formal training in Culinary Arts is preferred.
• Previous kitchen experience or culinary internship within a hotel, restaurant, or catering environment is advantageous.
• Basic knowledge of food preparation techniques, kitchen operations, hygiene, and food safety practices.
• Understanding of HACCP principles and safe food-handling procedures.
• Strong willingness to learn, develop culinary skills, and grow within a professional kitchen environment.
• Good communication, teamwork, and organizational skills.

• Ability to work efficiently in a fast-paced environment while maintaining attention to detail and quality.