Commis 1 - Hot Kitchen

Key Responsibilities

• Food Preparation
  Prepare and portion ingredients such as meat, seafood, vegetables, sauces, and other cooking ingredients according to standard recipes and kitchen requirements.
• Cooking & Production
  Assist in preparing and cooking dishes according to established recipes and hotel standards. Operate kitchen equipment such as grills, fryers, ovens, and other cooking equipment safely and correctly.
• Quality & Presentation
  Ensure food is prepared with consistent taste, portion, quality, and presentation according to the hotel's standards.
• Kitchen Hygiene & Food Safety
  Maintain a clean, organized, and hygienic workstation. Follow food safety, sanitation, and kitchen safety procedures at all times.
• Support the Culinary Team
  Assist the Chef de Partie and senior chefs with daily food preparation, cooking, plating, and service requirements, particularly during busy periods.
• Stock & Ingredient Management
  Assist with receiving, storing, and organizing ingredients. Ensure proper stock rotation and report any shortages, damaged items, or quality concerns to the senior chef.
• Equipment & Workstation Care
  Ensure kitchen equipment, utensils, and workstations are properly cleaned, maintained, and stored after use.
• Training & Development
  Participate in on-the-job training to develop culinary techniques, improve product knowledge, and gain practical experience in hot kitchen operations.
• Teamwork & Coordination
  Work closely with the culinary team and other kitchen sections to ensure smooth operations and timely preparation of food during service.