Commis I

Job Overview

We are searching for motivated and energetic culinary professionals who take pride in delivering exceptional customer service and innovative culinary solutions to our guests.

Primary Responsibilities

• Assist Chef de Partie or Demi Chef de Partie with daily kitchen operations and tasks.
• Prepare food items following the exact menu specifications as directed by the Chef de Partie.
• Maintain cleanliness and hygiene of your work area according to hotel standards at all times.
• Manage food inventory and control food costs within your designated section.
• Carry out daily mise-en-place and produce food across various sections in the main or satellite kitchens.
• Adhere to guidance and directions from immediate supervisors to complete daily assignments.
• Uphold high standards of food quality and consistency and stay updated with new recipes, products, and preparation techniques.
• Collaborate with other kitchen sections to meet requirements related to cleanliness, waste reduction, and cost management.

Qualifications and Skills

Candidates should have completed a professional kitchen apprenticeship or a chef training program and possess prior experience in reputable establishments demonstrating strong culinary skills. Proficiency in English communication and solid knowledge of food preparation, presentation, and storage is essential.

Personal Attributes and Competencies

Ideal applicants will have a positive and enthusiastic approach toward food, showing dedication to teamwork in a multicultural setting. Ability to perform well under challenging conditions is important. Key competencies include:

• Job Understanding
• Responsibility
• Appreciation of Diversity
• Customer Orientation
• Flexibility
• Team Collaboration