Commis I

A. Job Purpose The Commis I is responsible for supporting the daily culinary operations by preparing and cooking food items according to established recipes, quality standards, and presentation requirements. The role assists in maintaining an efficient, organized, and hygienic kitchen while contributing to consistent food quality and an exceptional guest dining experience. C. Key Areas of Responsibility 1. Operational Ensures that all applicable company and hotel brand standards are consistently followed. Works closely with culinary colleagues in a supportive and flexible manner, contributing to the overall success of the hotel and guest satisfaction. Prepares and cooks assigned food items according to approved recipes, portion sizes, quality, and presentation standards. Performs mise-en-place and ensures the assigned workstation is fully prepared before each service. Prepares vegetables, fruits, meat, poultry, seafood, sauces, soups, garnishes, and other ingredients as required. Applies appropriate cooking and preparation techniques under the guidance of senior chefs. Weighs, measures, and portions ingredients accurately according to recipes and production requirements. Supports plating and presentation of dishes to ensure consistency and quality. Assists with buffet preparation, setup, replenishment, and presentation. Checks the freshness, quality, appearance, and condition of ingredients and prepared food items. Stores food correctly in designated areas, ensuring proper labelling, dating, rotation, and temperature control. Follows FIFO procedures and supports effective food-cost and waste-control practices. Maintains cleanliness and organization of the assigned workstation, equipment, utensils, and preparation areas. Ensures all food hygiene, sanitation, HACCP, health, and safety requirements are followed at all times. Handles kitchen equipment safely and reports any maintenance or safety concerns promptly. Assists with receiving and organizing kitchen supplies when required. Supports the Chef de Partie and senior chefs in ensuring smooth and efficient service. Demonstrates the ability to manage assigned preparation and basic cooking responsibilities with appropriate independence. Supports other kitchen sections when operationally required. 2. Guest Service Provides courteous and professional service at all times. Maintains a guest-focused approach by ensuring food quality, consistency, presentation, and timely preparation. Handles guest or colleague enquiries professionally within the scope of the role. Reports guest feedback, concerns, or complaints promptly to the appropriate supervisor. Maintains positive and professional relationships with guests and colleagues. 3. People & Culture Demonstrates and supports GHM s Core Values and the hotel s service culture. Works cooperatively and respectfully with colleagues and contributes positively to the culinary team. Supports junior colleagues and trainees when required. Demonstrates a willingness to continuously develop culinary knowledge and technical skills. Follows instructions and guidance provided by senior chefs and supervisors. 4. Other Duties Attends and actively participates in required training sessions, departmental briefings, and meetings. Demonstrates responsible and professional behaviour and positively represents the hotel and GHM at all times. Reads, understands, and complies with the Employee Handbook and hotel policies and procedures, particularly those relating to food hygiene, fire safety, health and safety, and security. Maintains high standards of personal hygiene, grooming, and uniform presentation. Remains flexible and supports different kitchen sections according to operational requirements. Responds positively to changes in culinary operations and business requirements. Performs multiple tasks as required and directed by supervisors or management. Carries out any other reasonable duties and responsibilities assigned by management. Culinary diploma, certificate, or relevant professional culinary training is preferred. Minimum 1 2 years of relevant culinary experience in a hotel or reputable restaurant. Previous experience as a Commis Chef or similar position is preferred. Good culinary skills and understanding of basic cooking techniques. Good knowledge of food hygiene, sanitation, HACCP, and kitchen safety standards. Knowledge of food preparation, storage, portioning, and temperature-control requirements. Ability to follow recipes and maintain consistent quality and presentation. Good communication and teamwork skills. Able to work efficiently in a fast-paced kitchen environment. Flexible to work shifts, weekends, and public holidays as required.