Department
Food and Beverage Department
Employee Type
Probationary
Job Overview
The Commis supports the kitchen team in the preparation and cooking of food according to hotel standards. This role is ideal for entry-level culinary professionals who are eager to learn, maintain high hygiene standards, and contribute to a smooth kitchen operation.
Key Responsibilities
- Assist in the preparation and cooking of food as directed by senior chefs
- Follow standard recipes, portion control, and presentation guidelines
- Maintain cleanliness and organization of the kitchen and workstations
- Ensure proper storage and labeling of food items
- Comply with food safety, hygiene, and sanitation standards
- Assist with stock rotation and basic inventory control
- Support senior chefs during service periods
- Learn and apply hotel policies, procedures, and culinary techniques
Qualifications And Skills
- National Certificate in Culinary, Certificate, or Diploma in Culinary Arts, Hotel Management, or a related field
- Previous kitchen experience or internship in a hotel or restaurant is an advantage
- Basic knowledge of food preparation, kitchen equipment, and hygiene standards
- Willingness to learn and ability to work in a fast-paced environment
- Good communication and teamwork skills
- Ability to work flexible hours, including weekends and holidays
Experience Range Range (Years)
1 - 3 years
Job posted on
2026-05-20
