Job Description

Food Preparation and Cooking:

• Prepare and cook dishes as per the hotel's menu and recipes, maintaining consistency in taste, portion size, and presentation.
• Assist in developing new recipes and menu items under the guidance of the Chef de Partie or Sous Chef.
• Ensure all food items are prepared within the required timelines for service.

Kitchen Operations:

• Ensure mise-en-place is ready for daily operations, including chopping, slicing, marinating, and assembling ingredients.
• Maintain cleanliness and organization of workstations and storage areas.
• Monitor stock levels and coordinate with the Chef de Partie to replenish supplies when necessary.

Hygiene and Safety:

• Adhere to the hotel's health, safety, and hygiene policies, including HACCP standards.
• Ensure all kitchen equipment is handled safely and maintained in good working condition.
• Report any kitchen hazards, equipment malfunctions, or maintenance issues to the Chef de Partie.

Team Collaboration:

• Support and mentor junior commis and trainees to enhance their skills and knowledge.
• Collaborate with other kitchen staff to ensure smooth and efficient operations during service.
• Assist in catering for special events, banquets, or VIP requests as required.

Qualifications and Skills:Education and Certifications:

• High school diploma or equivalent.
• Certification in culinary arts or a related field is preferred.

Experience:

• Minimum of 2 years of experience as a Commis II or in a similar role, preferably in a 5-star hotel or fine-dining restaurant.

Technical Skills:

• Proficiency in basic and advanced cooking techniques, including grilling, roasting, baking, and sauteing.
• Knowledge of various cuisines and food presentation techniques.
• Familiarity with kitchen equipment and tools.

Job Type: Full-time

Experience:

• Hotel: 2 years (Required)