Job Description

The Commis 1 is responsible for preparing high-quality food items according to standard recipes and presentation guidelines. The role requires excellent culinary skills, attention to detail, and the ability to work efficiently in a fast-paced kitchen environment while maintaining the highest hygiene and safety standards.

Key Responsibilities:

Prepare and cook menu items in accordance with recipes, quality standards, and presentation guidelines. Assist the Chef de Partie in daily kitchen operations and mise en place preparation. Ensure all food items are prepared in a timely manner to meet service deadlines. Maintain cleanliness and organization of workstations, kitchen utensils, and equipment. Check the quality and freshness of ingredients before use. Follow portion control, waste reduction, and cost-saving procedures. Adhere to all food safety, hygiene, and sanitation regulations as per HACCP standards. Assist in receiving, storing, and rotating stock items following the FIFO method. Support colleagues and promote teamwork to achieve kitchen efficiency and consistency. Report any equipment malfunctions, safety hazards, or food quality concerns to the supervisor immediately. Maintain professional grooming standards and a positive attitude reflecting the company's image.

Qualifications & Skills:

Minimum of 1-2 years of experience in a similar role, preferably in a 4 or 5-star hotel or reputable restaurant. Basic culinary certification or diploma from a recognized hospitality or culinary institution. Knowledge of international and regional cuisines. Strong attention to detail and commitment to maintaining food quality. Good communication skills and ability to work in a multicultural team. Flexibility to work in shifts, weekends, and public holidays.

Physical Requirements:

Ability to stand for long periods and work in a hot, fast-paced environment. Must be physically fit to lift and carry moderate weights when necessary.
Job Types: Full-time, Permanent