Role Overview

The Commis supports the kitchen team in daily food preparation and kitchen operations while maintaining high standards of hygiene, safety, and food quality. This role is ideal for candidates starting or developing their culinary careers in a professional hospitality environment.

Key Responsibilities

• Assist in basic food preparation, mise en place, and cooking under the supervision of senior kitchen staff
• Follow standard recipes, portion control, and presentation guidelines
• Maintain cleanliness of workstations, kitchen equipment, and storage areas
• Ensure compliance with food safety, hygiene, and HACCP standards
• Support chefs during service to ensure smooth kitchen operations
• Store food items correctly and assist with stock rotation (FIFO)
• Report equipment malfunctions or safety concerns to the supervisor
• Adhere to company policies, grooming standards, and health regulations

Requirements & Qualifications

• Basic culinary knowledge or formal kitchen training is preferred
• Previous experience in a hotel, restaurant, or catering kitchen is an advantage
• Understanding of food hygiene and safety standards
• Ability to work in a fast-paced environment and follow instructions
• Team player with a positive attitude and willingness to learn
• Physically fit to stand for long hours and work in kitchen conditions
• Flexibility to work shifts, weekends, and public holidays
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