Commis 1 – Cold Kitchen

Job Overview

The Commis I in the Cold Kitchen is tasked with supporting the preparation, production, presentation, and service of cold food items, aligning with the hotel's established culinary standards, recipes, quality benchmarks, and food safety protocols. This role contributes actively to assembling salads, cold appetizers, sandwiches, canapés, dressings, sauces, cold cuts, fruits, garnishes, and other designated cold dishes.

Key Duties

• Ensure punctuality, proper grooming, and adherence to uniform and hygiene standards.
• Participate in daily briefings to understand production requirements, special functions, and operational instructions.
• Prepare workstations by organizing necessary ingredients, utensils, and equipment before food production begins.
• Assist in crafting salads, cold appetizers, and various cold platters following approved recipes and presentation standards.
• Handle ingredient preparation tasks such as washing, peeling, cutting, portioning using correct techniques.
• Support buffet, à la carte, banquet, and room service food preparations, including for special events.
• Maintain food safety by managing proper temperatures, cross-contamination prevention, and allergen controls.
• Conduct mise en place tasks accurately, organizing ingredients for efficient service and inventory alerts.
• Adhere strictly to food safety, hygiene, and sanitation protocols including HACCP and local regulations.
• Maintain quality in food freshness, taste, portion sizing, presentation and consistency.
• Operate kitchen equipment safely and maintain clean, hazard-free work environments.
• Collaborate within the kitchen team, communicate effectively, and assist where needed during peak operations.

Candidate Profile

• Preferred culinary qualifications, vocational training or relevant food production experience.
• Experience in a professional kitchen or cold kitchen section is advantageous but not mandatory for entry roles.
• Basic skills in food preparation, knife handling, and understanding of kitchen operations.
• Knowledge of food safety, hygiene, and HACCP principles.
• Ability to follow recipes, portions, and safety guidelines accurately.
• Basic English communication skills to comprehend instructions and interact with team members.
• Strong teamwork abilities, attention to detail, and eagerness to learn.
• Capacity to work in a fast-paced kitchen environment with physically demanding tasks, including flexible shifts.

Additional Information

The role demands standing for prolonged periods and safe handling of food products and equipment. Candidates should be able to work weekends, public holidays, and split shifts when required. Continuous feedback and skill development are part of the work environment, supporting a collaborative and professional kitchen culture.