Commis Chef – Italian Cuisine

About the role

The Commis Chef – Italian Cuisine supports the culinary team in preparing and presenting authentic Italian dishes while maintaining high standards of quality, freshness, and presentation. The role involves daily mise en place, stock rotation and collaboration with other kitchen sections in a fast‑paced luxury hotel environment.

Key responsibilities

• Assist in preparing and presenting Italian dishes according to approved recipes, portion sizes and plating standards.
• Complete daily mise en place and ensure all ingredients are ready before service.
• Support the preparation of pasta, risotto, sauces, antipasti, soups, meat, seafood and vegetable dishes.
• Follow Chef de Partie instructions to keep the section running smoothly.
• Check ingredient freshness, label, date and store items correctly, rotating stock as required.
• Monitor stock levels and communicate replenishment needs promptly.
• Minimise food waste through accurate portioning and efficient use of ingredients.
• Maintain a clean, organised and hygienic workstation throughout service and closing.

Required profile

• Diploma or certificate in Culinary Arts, Professional Cookery or a related discipline (preferred).
• 1–2 years of relevant kitchen experience, preferably with exposure to Italian cuisine in a luxury hospitality setting.
• Basic knowledge of Italian ingredients, recipes and cooking techniques.
• Good understanding of food safety, HACCP, allergen management and kitchen hygiene standards.
• Motivated, organised and eager to learn, with the ability to follow instructions in a fast‑paced team.

Required skills

• Food Safety
• Sanitation
• Kitchen Hygiene
• Preparation of Pasta
• Mise en Place
• Italian Cuisine
• Allergen Management
• HACCP