Commis Chef

About the role

The Commis Chef supports the Chef de Partie and Sous Chef in delivering high‑quality food across all meal periods. Working in a fast‑paced hotel kitchen, you will prepare and cook dishes to exacting standards while maintaining hygiene and food‑safety protocols.

Key responsibilities

• Prepare food for guests and team members efficiently, following standard recipes and portion controls.
• Assist the Chef de Partie and Sous Chef with daily kitchen operations and service flow.
• Maintain mise en place, stock levels, and proper rotation of ingredients.
• Support banquet, event, and off‑site catering preparations as required.
• Monitor food quality, ensure consistency in taste and presentation, and minimise waste.
• Adhere strictly to HACCP, FSMS and overall kitchen cleanliness standards.

Required profile

• Passion for hospitality and a strong desire to develop culinary skills.
• Attention to detail, ability to work under pressure and follow instructions accurately.
• Team‑player attitude with a professional and positive demeanor.

Required skills

• Food preparation and cooking techniques.
• Mise en place planning and execution.
• Recipe execution and portion control.
• Food safety standards (HACCP/FSMS).
• Inventory handling and stock rotation.