Commis

• Maintain high standards of food preparation and service according to management standards.

• Possess thorough knowledge of the hotel's facilities and personnel involved.

• Demonstrate good knowledge of food service techniques and menu contents.

• Be aware of hotel fire, safety, and emergency procedures.

• Work as part of the kitchen team and assist fellow colleagues when required.

• Maintain a professional and friendly attitude towards guests.

• Operate kitchen equipment safely and follow all safety precautions.

• Follow hygiene, sanitation, and food safety procedures when handling food.

• Ensure proper use, maintenance, and cleaning of kitchen equipment.

• Practice cost control by minimizing wastage of food, supplies, electricity, and water.

• Maintain strict control over food portioning and wastage to support profitability.

• Assist in food stock taking as required.

• Adhere to all rules and regulations set by management.

• Ensure all mise-en-place is completed before service.

• Assist the Sous Chef as required.

Job Requirements

• Oral and written fluency in English.
• Basic understanding of local languages.
• Apprenticeship or college-level qualification.
• Additional Food & Beverage improvement programs are an advantage.
• Minimum 2 years' experience in an international-class hotel.
• Minimum 1 year experience in a similar position is preferred.
• Outgoing and people-oriented personality.
• Self-motivated and able to work independently.
• Strong teamwork and team-building skills.
• Demonstrates initiative and commitment to professional values.
• Customer-oriented with creativity and a positive attitude.
• Willing to work long hours when required.
• Flexible and adaptable to different working locations.