About this role
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 guidelinesAssist Chef de Partie and Demi Chef de Partie in daily kitchen operationsEnsure food quality, consistency, and freshness at all timesFollow HACCP, food safety, and hygiene standards strictlyMaintain cleanliness and organization of workstations and kitchen equipmentAssist with mise en place for daily service and special eventsMinimize waste and handle ingredients responsiblyEnsure proper storage, labeling, and rotation of food products (FIFO)Support colleagues and promote teamwork within the kitchenComply 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 restaurantBasic culinary qualification or professional kitchen training preferredKnowledge of international cuisine is an advantageUnderstanding of food safety and hygiene practicesAbility to work flexible hours, including weekends and holidays