Job Summary

The Commis Chef is responsible for preparing and presenting high-quality food in accordance with established recipes, hotel standards, and guest expectations. Working under the supervision of the Chef de Partie, the Commis Chef supports the daily operations of the hot kitchen, ensuring consistency, food safety, cleanliness, and operational efficiency across restaurants, room service, banquets, and the team member cafeteria.

Key Responsibilities

Food Preparation & Service

• Prepare mise en place for the hot kitchen according to daily production schedules, recipes, and quality standards.

  
  

• Prepare, cook, and present a variety of hot dishes, including meat, poultry, seafood, vegetables, sauces, soups, starches, and garnishes with consistency and attention to detail.

  
  

• Support à la carte, banquet, room service, and special event operations while maintaining excellent timing and presentation.

  
  

• Follow standardized recipes, portion control, and plating specifications to ensure consistency and minimize waste.

  
  

• Assist with the preparation of specialty dishes and seasonal menus as directed by senior chefs.

  
  

• Work collaboratively across kitchen sections as required to support overall operations.

  
  

Food Quality & Safety

• Ensure all food is prepared in accordance with HACCP principles, local food safety regulations, and hotel standards.

  
  

• Maintain the highest standards of cleanliness, sanitation, and personal hygiene at all times.

  
  

• Adhere to the "Clean as You Go" policy and ensure workstations remain organized throughout each shift.

  
  

• Properly operate, clean, and maintain kitchen equipment, reporting any faults or maintenance requirements immediately.

  
  

Inventory & Cost Control

• Assist in receiving, inspecting, and storing food deliveries, ensuring quality and compliance with purchasing specifications.

  
  

• Follow proper stock rotation procedures (FIFO) and correct storage practices.

  
  

• Monitor stock levels and communicate shortages or quality concerns to the Chef de Partie.

  
  

Teamwork & Professional Development

• Support a positive, professional, and collaborative working environment.

  
  

• Demonstrate flexibility by assisting other kitchen sections when operationally required.

  
  

• Continuously develop culinary knowledge, knife skills, cooking techniques, and presentation standards under the guidance of senior chefs.

  
  

• Comply with hotel policies, grooming standards, and health and safety procedures.

  
  

• Handle kitchen keys and equipment responsibly in accordance with hotel security procedures when authorized.

  
  

Competencies & Personal Attributes

• Passion for culinary excellence and delivering exceptional guest experiences.

  
  

• Strong attention to detail and commitment to quality.

  
  

• Excellent organizational and time-management skills.

  
  

• Positive attitude with a willingness to learn and develop professionally.

  
  

• Strong teamwork and communication skills.

  
  

• Reliable, punctual, and professional in appearance and conduct.

  
  

• Ability to work flexible shifts, including evenings, weekends, and public holidays.

  
  

• Physically fit and able to stand for extended periods in a fast-paced kitchen environment.

  
  

Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Count on Me! service culture to be responsive, respectful and deliver a great experience.