COMMIS

About the role

The Commis is responsible for assisting the kitchen team in the preparation, cooking, presentation and service of food according to the hotel's recipes, standards and procedures.The position supports the Chef de Partie, Sous Chef and other kitchen personnel in ensuring smooth daily kitchen operations, consistent food quality, proper food handling, cleanliness and compliance with food safety and hygiene requirements.

KEY RESPONSIBILITIES

FOOD PREPARATION & MISE EN PLACE

• Assist in preparing ingredients according to the daily production requirements.
• Perform mise en place activities before meal periods and service.
• Wash, peel, cut, chop, slice and portion vegetables, meat, seafood and other ingredients as instructed.
• Prepare sauces, stocks, marinades, dressings and other basic kitchen preparations.
• Measure and portion ingredients according to approved recipes and portion standards.
• Ensure all ingredients are properly prepared, labelled and stored.
• Assist the Chef de Partie and Sous Chef in preparing food for breakfast, lunch, dinner, banquets, events and other hotel functions.
• Ensure all preparation is completed on time according to the production schedule.
• Follow instructions from the Chef de Partie and Sous Chef

COOKING & FOOD PRODUCTION

• Assist in cooking food according to approved recipes and kitchen standards.
• Follow proper cooking methods, temperatures and preparation procedures.
• Assist in the preparation of dishes for à la carte, buffet, banquet and other food service requirements.
• Ensure food is properly cooked, presented and served at the required standard.
• Assist in maintaining consistency in taste, portion, appearance and quality.
• Inform the Chef de Partie and Sous Chef immediately of any food quality or preparation issues.
• Avoid unnecessary wastage during food preparation and production.

KITCHEN SECTION SUPPORT

• Assist the assigned kitchen section according to operational requirements.
• Maintain sufficient mise en place throughout the service period.
• Replenish ingredients and prepared items when required.
• Assist other kitchen sections during busy periods when instructed.
• Ensure smooth coordination between preparation and service.
• Maintain an organised and efficient workstation throughout the shift.

FOOD QUALITY CONTROL

• Ensure all ingredients are fresh and suitable for use.
• Check the condition, quality and expiry dates of food products before use.
• Follow approved recipes and portion control standards.
• Report damaged, spoiled, expired or questionable food items to the supervisor.
• Ensure prepared food is properly covered, labelled and stored.
• Assist in maintaining consistent food quality and presentation.

FOOD SAFETY & HYGIENE

• Strictly comply with hotel food safety and hygiene policies.
• Follow HACCP, food safety and hygiene procedures where applicable.
• Maintain proper personal hygiene and grooming at all times.
• Wear the required kitchen uniform, apron, safety shoes, hair restraint and other protective equipment.
• Wash and sanitise hands properly before handling food and whenever required.
• Prevent cross-contamination between raw and cooked food.
• Use separate utensils and chopping boards according to food safety requirements.
• Ensure food is stored at the appropriate temperature.
• Follow proper procedures for thawing, cooling, reheating and holding food.
• Immediately report food safety concerns to the Chef or Supervisor.
• Ensure food preparation areas remain clean and sanitary.

STORAGE & STOCK CONTROL

• Assist in receiving and storing kitchen ingredients when required.
• Check delivered food items against the relevant requirements and report discrepancies.
• Ensure food items are properly labelled and dated.
• Follow FIFO/FEFO principles for food storage.
• Maintain proper organisation of refrigerators, freezers, dry stores and other storage areas.
• Monitor stock levels and inform the supervisor when ingredients are running low.
• Assist in reducing food wastage and unnecessary consumption.
• Handle food products carefully to prevent damage and spoilage.

KITCHEN CLEANLINESS

• Clean and sanitise workstations before, during and after food preparation.
• Clean kitchen equipment, utensils, preparation areas and storage areas.
• Ensure floors, sinks, preparation tables and other areas are kept clean.
• Dispose of food waste properly according to hotel procedures.
• Maintain cleanliness of refrigerators, freezers and other assigned areas.
• Ensure equipment is cleaned after use and returned to the proper location.
• Report damaged or malfunctioning kitchen equipment to the supervisor.
• Participate in scheduled deep-cleaning activities.

EQUIPMENT & UTENSILS

• Use kitchen equipment and utensils safely and correctly.
• Ensure knives, cutting boards, mixers, ovens, stoves and other equipment are handled properly.
• Clean and sanitise equipment after use.
• Report damaged, unsafe or malfunctioning equipment immediately.
• Avoid misuse or wastage of kitchen equipment and supplies.
• Follow workplace safety procedures when operating kitchen equipment.

BANQUET & HOTEL EVENT SUPPORT

• Assist in food preparation for banquets, meetings, weddings, functions and hotel events.
• Prepare ingredients and dishes according to the event requirements.
• Assist with buffet preparation and replenishment.
• Ensure food is prepared according to the required quantity and timing.
• Support the kitchen team during high-volume operations.
• Assist with post-event kitchen cleaning and storage.

BREAKFAST & BUFFET OPERATIONS

• Assist in preparing breakfast and buffet items according to the menu.
• Ensure sufficient food is prepared before service begins.
• Assist in buffet replenishment during meal periods.
• Monitor food presentation and cleanliness of buffet items.
• Ensure food is maintained at appropriate temperatures.
• Inform the Chef or supervisor when buffet items require replenishment.

TEAMWORK & COMMUNICATION

• Work closely with Chef de Partie and Sous Chef Chef and other kitchen staff.
• Follow instructions accurately and promptly.
• Communicate food preparation requirements and shortages to the relevant supervisor.
• Assist colleagues during busy service periods.
• Maintain a positive and professional working relationship with kitchen and F&B staff.
• Support other kitchen sections when operationally required.

HEALTH, SAFETY & SECURITY

• Follow all hotel occupational safety and health procedures.
• Handle knives, hot equipment, chemicals and other kitchen hazards safely.
• Use appropriate personal protective equipment.
• Immediately report accidents, injuries, hazards and unsafe conditions.
• Maintain clear and safe walkways within the kitchen.
• Follow fire safety procedures and emergency instructions.
• Ensure gas, electrical and cooking equipment are handled according to established procedures.

WASTAGE CONTROL

• Minimise food wastage through proper preparation and portion control.
• Use ingredients efficiently.
• Store unused ingredients properly for approved future use.
• Separate food waste according to hotel procedures.
• Report unusual or excessive wastage to the supervisor.
• Assist in monitoring kitchen production to avoid overproduction.

ADMINISTRATIVE & OPERATIONAL SUPPORT

• Assist with daily kitchen preparation lists.
• Follow production schedules and instructions from supervisors.
• Participate in stocktaking when required.
• Assist in checking inventory and kitchen supplies.
• Maintain proper records where assigned.
• Attend kitchen briefings and departmental meetings.
• Participate in training and development programmes.

OTHER DUTIES

• Perform other kitchen duties assigned by the Chef de Partie and Sous Chef or Hotel Management.
• Assist other F&B departments when required.
• Be flexible in supporting different kitchen sections based on operational requirements.
• Maintain a professional attitude and represent the hotel positively at all times.