Commis Cold Kitchen

Key Responsibilities

• Prepare ingredients and mise en place for cold kitchen and restaurant operations according to hotel standards.

• Prepare and present cold dishes, salads, appetizers, garnishes, and other assigned food items.

• Handle raw materials carefully and economically while maintaining proper portion control and minimizing food waste.

• Clean, cut, and prepare vegetables and other ingredients required for daily kitchen operations.

• Maintain cleanliness and hygiene of work areas, equipment, utensils, and refrigerators.

• Ensure proper storage, labeling, handling, and freshness of food items.

• Report leftovers, spoilage, shortages, and operational issues to the Demi Chef de Partie or supervisor.

• Maintain consistent food quality, presentation, and portion standards.

• Take responsibility for the assigned kitchen area when the supervisor is absent.

• Follow all food safety, health, fire, emergency, and occupational safety procedures.

• Maintain professional grooming and effective working relationships with colleagues.

• Attend required meetings and training and perform additional duties assigned by the Sous Chef or Executive Sous Chef.

Qualifications & Requirements

• High School, Technical Certificate, or higher qualification in Culinary Arts or a related field.

• 1–2 years of experience in a similar position, preferably in a hotel or resort.

• Good knowledge of cold kitchen preparation, food handling, hygiene, and kitchen operations.

• Basic to reasonable English communication skills.

• Good organizational skills and ability to work effectively under pressure.

• Able to work independently and as part of a kitchen team.

• Basic computer skills are an advantage.

• Previous experience in a hotel of a similar standard is preferred