Commis I Chef

Job Overview

The Commis I Chef plays a fundamental role in assisting the daily kitchen operations by preparing and cooking dishes according to approved recipes while meeting quality and presentation standards. This position maintains order, hygiene, and efficiency in the kitchen, contributing to consistent culinary excellence and a superior dining experience for guests.

Key Responsibilities

• Adhere strictly to company and hotel brand standards at all times.
• Collaborate effectively with culinary team members to ensure smooth kitchen operation and excellent guest satisfaction.
• Prepare and cook assigned menu items precisely according to recipe guidelines including portion sizes, quality, and presentation.
• Conduct mise-en-place and keep the workstation ready before service periods.
• Handle preparation of ingredients such as vegetables, fruits, meats, seafood, sauces, soups, and garnishes under senior chefs' supervision.
• Measure and portion ingredients accurately following recipes and production needs.
• Support the plating process to maintain dish consistency and presentation quality.
• Assist in buffet setup, replenishment, and presentation tasks.
• Check ingredients and cooked foods for freshness, quality, and proper appearance.
• Store food items correctly with appropriate labeling, dating, rotation (FIFO), and temperature control to minimize waste and control costs.
• Keep assigned workstations, tools, and utensils clean and organized.
• Maintain all food hygiene, sanitation, HACCP, and health and safety standards rigorously.
• Operate kitchen equipment safely and report any maintenance or safety issues promptly.
• Help with receiving and organizing supplies when required.
• Support Chef de Partie and senior chefs to ensure efficient service delivery.
• Manage assigned cooking responsibilities independently with appropriate skill.
• Offer assistance to other kitchen areas as needed based on operational demands.
• Deliver friendly and professional guest service, maintaining focus on food quality, consistency, timely preparation, and presentation.
• Handle guest and colleague inquiries professionally and report feedback or complaints to supervisors promptly.
• Promote and uphold the organization’s core values and positive workplace culture.
• Support junior team members and trainees while actively seeking personal culinary knowledge enhancement.
• Participate actively in training, meetings, and departmental briefings.
• Comply with all relevant policies including food hygiene, fire safety, health and safety, security, and employee handbook guidelines.
• Maintain strong personal hygiene, grooming, and professional uniform standards.
• Remain adaptable to changes and support different kitchen sections as required by operational needs.
• Carry out additional reasonable duties as assigned by management.

Qualifications and Experience

• Culinary diploma, certificate, or relevant professional training preferred.
• At least 1 to 2 years experience in culinary roles within hotels or reputable restaurants.
• Preferably previous experience as a Commis Chef or similar role.
• Solid culinary skills with understanding of basic cooking methods.
• Knowledgeable in food hygiene, sanitation, HACCP protocols, and kitchen safety.
• Familiar with food preparation techniques, storage, portion control, and temperature regulations.
• Ability to consistently follow recipes to ensure quality and presentation standards.
• Strong communication and teamwork skills.
• Capacity to perform well in a fast-paced kitchen environment.
• Willingness to work flexible shifts including weekends and public holidays.