Job Description
The Commis I supports the kitchen team by preparing high-quality food in accordance with Raffles & Fairmont brand standards. The role requires strong basic culinary skills, discipline, and a passion for excellence in a luxury hospitality environment.
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