Commis 1 (Hot & Cold Kitchen)

Key Responsibilities:

• Support the Chef de Partie and senior culinary team in the daily operation of the kitchen.
• Prepare and organize mise en place for both hot and cold kitchen sections according to daily requirements.
• Assist in the preparation and cooking of a variety of hot and cold dishes in accordance with established recipes and standards.
• Ensure consistent quality, taste, portioning, and presentation of all food items.
• Assist with à la carte, buffet, banquet, and other culinary requirements as assigned.
• Ensure all ingredients are properly prepared, stored, labeled, and handled according to food safety standards.
• Maintain cleanliness and organization of the workstation, kitchen equipment, and storage areas.
• Follow HACCP, hygiene, sanitation, and health and safety procedures at all times.
• Monitor food quality and report any issues or shortages to the Chef de Partie.
• Minimize food wastage and support effective food cost control.

Candidate Requirements:

• Minimum 1–2 years of experience as a Commis 1 or in a similar culinary position, preferably within a 5-star luxury hotel or high-end restaurant.
• Hands-on experience in both hot and cold kitchen sections is required.
• Good knowledge of basic cooking techniques, food preparation, mise en place, and kitchen equipment.
• Ability to prepare and handle a variety of hot and cold food items.
• Knowledge of HACCP and food safety standards.
• Culinary qualification or diploma from a recognized institution is preferred.
• Good attention to detail and commitment to quality and presentation.
• Ability to work effectively in a fast-paced and high-volume kitchen environment.
• Positive attitude, teamwork, and willingness to learn and develop.
• Good communication and organizational skills.
• Flexibility to work across different kitchen sections as required.