Key Responsibilities:
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Support the Chef de Partie and senior culinary team in the daily operation of the kitchen.
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Prepare and organize mise en place for both hot and cold kitchen sections according to daily requirements.
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Assist in the preparation and cooking of a variety of hot and cold dishes in accordance with established recipes and standards.
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Ensure consistent quality, taste, portioning, and presentation of all food items.
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Assist with à la carte, buffet, banquet, and other culinary requirements as assigned.
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Ensure all ingredients are properly prepared, stored, labeled, and handled according to food safety standards.
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Maintain cleanliness and organization of the workstation, kitchen equipment, and storage areas.
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Follow HACCP, hygiene, sanitation, and health and safety procedures at all times.
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Monitor food quality and report any issues or shortages to the Chef de Partie.
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Minimize food wastage and support effective food cost control.
Candidate Requirements:
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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.
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Hands-on experience in both hot and cold kitchen sections is required.
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Good knowledge of basic cooking techniques, food preparation, mise en place, and kitchen equipment.
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Ability to prepare and handle a variety of hot and cold food items.
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Knowledge of HACCP and food safety standards.
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Culinary qualification or diploma from a recognized institution is preferred.
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Good attention to detail and commitment to quality and presentation.
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Ability to work effectively in a fast-paced and high-volume kitchen environment.
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Positive attitude, teamwork, and willingness to learn and develop.
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Good communication and organizational skills.
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Flexibility to work across different kitchen sections as required.
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