Job Description
Key Responsibilities
- Assist in the preparation and cooking of menu items according to established recipes and quality standards.
- Prepare ingredients and perform mise en place for daily kitchen operations.
- Ensure consistency in food quality, portioning, and presentation.
- Maintain cleanliness and organization of the assigned kitchen section.
- Follow food safety, hygiene, and sanitation standards, including HACCP requirements.
- Ensure proper storage, labeling, and handling of food products and ingredients.
- Assist in receiving, checking, and storing kitchen deliveries.
- Minimize food waste through proper portion control and efficient use of ingredients.
- Support banquet, restaurant, room service, and special event operations as required.
- Operate kitchen equipment safely and report any equipment malfunctions to the supervisor.
- Work collaboratively with the kitchen team to ensure smooth and efficient operations.
- Perform other duties as assigned by the Chef de Partie or Sous Chef.
Qualifications
- Minimum 1–2 years of experience as a Commis Chef or in a similar culinary role, preferably in a 4- or 5-star hotel.
- Basic knowledge of food preparation, cooking techniques, and kitchen operations.
- Understanding of food safety, hygiene, and HACCP standards.
- Ability to work efficiently in a fast-paced kitchen environment.
- Strong teamwork and communication skills.
- Eagerness to learn and develop culinary skills.
- Basic English communication skills are preferred.
- Flexible to work shifts, weekends, and public holidays.
- Positive attitude, discipline, and passion for culinary excellence.