Commis I

Responsibilities • Prepare and cook food items according to standard recipes, portion sizes, and presentation guidelines. • Assist the Chef de Partie and Demi Chef de Partie with daily kitchen operations. • Prepare ingredients and mise en place according to daily preparation lists. • Ensure food quality, freshness, consistency, and timely preparation. • Operate kitchen equipment safely and correctly. • Maintain cleanliness and organization of workstations, utensils, and kitchen equipment. • Follow HACCP, food safety, hygiene, and proper food storage procedures. • Ensure correct labeling, storage, and stock rotation using FIFO principles. • Minimize food waste and use ingredients responsibly. • Work collaboratively with the kitchen team to ensure smooth operations and guest satisfaction. • Follow hotel policies, grooming standards, and workplace safety procedures. • Perform other related duties as assigned by the supervising Chef. • Minimum 1 2 years of experience in a professional kitchen, preferably in a hotel or restaurant. • Culinary diploma, certificate, or professional kitchen training is preferred. • Basic knowledge of cooking techniques, ingredients, and kitchen equipment. • Knowledge of food safety, hygiene, HACCP, and proper food handling procedures. • Ability to follow standard recipes and maintain food quality and presentation. • Good communication skills and a positive team-oriented attitude. • Ability to work efficiently in a fast-paced environment. • Flexibility to work shifts, weekends, and public holidays. • Good personal hygiene, grooming, and attention to detail.