Commis II

Responsibilities

• Assist in the preparation of ingredients including chopping, marinating, and grinding spices
• Support the cooking of dishes under the supervision of Chef de Partie and senior chefs
• Maintain strict adherence to portion control and standardized recipes
• Uphold hygiene and cleanliness standards in accordance with HACCP protocols
• Properly store, label, and rotate food items using the FIFO method
• Assist senior chefs during service and respond efficiently to kitchen demands
• Inspect and assess the quality and freshness of ingredients
• Handle kitchen equipment safely and responsibly
• Maintain presentation standards for all dishes
• Support buffet setups and live kitchen operations

Requirements

• 1–3 years of hands-on experience in a professional kitchen environment
• Experience in a 4-star or 5-star hotel preferred
• Basic training or certification in cuisine preparation and cooking techniques
• Knowledge of food safety and hygiene standards including HACCP
• Proficiency in using standard kitchen equipment
• Ability to follow recipes and instructions accurately
• Strong teamwork and communication skills
• Physical stamina to work extended hours in a demanding setting
• Exceptional organizational skills
• Professional demeanor aligned with luxury hospitality standards

Preferred Qualifications

• Diploma or Degree in Hotel Management, Culinary Arts, or a related field