About this role
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.