Commis III

About the role

The Commis III is an entry-level position within the hotel's culinary team, responsible for assisting in the daily food preparation and kitchen operations. The role provides support to the Chef and kitchen team to ensure food is prepared according to the hotel's standards of quality, hygiene, and presentation.

Key responsibilities

• Assist in the preparation of food items according to recipes, standards, and instructions from the Chef or Supervisor
• Carry out basic food preparation such as washing, peeling, cutting, portioning, and storing ingredients
• Assist the kitchen team in the daily preparation of food for restaurants, banquets, room service, and other hotel operations
• Ensure all food preparation areas, utensils, equipment, and workstations are kept clean and organized
• Follow proper food handling, hygiene, and sanitation procedures at all times
• Ensure food items are properly stored, labelled, and handled according to hotel standards
• Assist in maintaining sufficient mise en place for daily kitchen operations
• Follow kitchen policies, procedures, and service standards
• Work according to the published duty roster, including shifts, weekends, and public holidays
• Report any equipment, food quality, or safety issues to the Chef or Supervisor

About you

• Minimum SPM, Certificate in Culinary Arts, or equivalent qualification is preferred
• Previous experience in a hotel or kitchen environment is an advantage but not mandatory
• Basic knowledge of food preparation and kitchen hygiene
• Willingness to learn and develop culinary skills
• Able to follow instructions and work effectively as part of a team
• Good organizational and time management skills
• Able to work under pressure in a fast-paced hotel kitchen environment
• Able to stand for extended periods
• Willing to work shifts, weekends, and public holidays
• Good communication skills and positive working attitude