Commis Hot Kitchen

Key Responsibilities

• Prepare and cook hot food for buffets, à la carte service, banquets, and catering.
• Complete Mise en Place and prepare vegetables and other ingredients before service.
• Follow approved recipes, cooking methods, portion sizes, and presentation standards.
• Use ingredients economically, control portions, and minimize food waste.
• Maintain the cleanliness of workstations, equipment, utensils, refrigerators, and storage areas.
• Report leftover food, spoilage, low stock, and equipment problems to the supervisor.
• Follow hygiene, food-safety, fire-safety, and emergency procedures.
• Support other kitchen sections and perform additional duties as assigned.
• Take responsibility for the assigned area when the supervisor is absent.

Qualifications & Requirements

• High school, vocational certificate, or higher qualification in Culinary Arts or a related field.
• One to two years of experience in a similar kitchen position.
• Basic English communication skills.
• Good knowledge of hot-kitchen operations, food preparation, hygiene, and safety.
• Well-organized and able to manage a demanding workload.
• Responsible, service-minded, and able to work effectively as part of a team.
• Basic computer skills and hotel experience are advantages.
• Able to work flexible shifts, weekends, and public holidays.