Commis Chef 1 & 2

Job Purpose

To assist the kitchen team with food preparation, mise en place, and daily kitchen operations while maintaining high standards of food quality, hygiene, and safety.

Key Responsibilities

• Assist with food preparation, mise en place, and basic cooking as instructed.
• Follow standard recipes, portion controls, and presentation standards.
• Maintain cleanliness and organization of workstations and kitchen areas.
• Follow HACCP, food safety, hygiene, and proper food storage procedures.
• Support the kitchen team during restaurant, banquet, buffet, and other services.
• Ensure proper labeling, storage, and FIFO of food products.
• Minimize food wastage and use ingredients efficiently.
• Follow hotel policies, safety procedures, and grooming standards.

• Culinary qualification or training preferred.
• 1–2 years' experience in a professional kitchen, preferably in a 4- or 5-star hotel.
• Basic knowledge of food preparation and kitchen operations.
• Good teamwork, willingness to learn, and ability to work under pressure.

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.