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 in a luxury hotel environment.

Key responsibilities

• Assist in preparing and presenting Italian dishes according to approved recipes, portion sizes and presentation standards.
• Complete daily mise en place and ensure all ingredients are prepared and available before service.
• Support the preparation of pasta, risotto, sauces, antipasti, soups, meat, seafood and vegetable dishes.
• Follow the Chef de Partie’s instructions to maintain smooth section operations and coordinate with other kitchen stations.
• Monitor ingredient freshness, label, date, store and rotate stock, and report any concerns.
• Help control food waste through accurate portioning and responsible use of ingredients.
• Adhere to food safety, HACCP, allergen management and sanitation standards.

Required profile

• Diploma or certificate in Culinary Arts or Professional Cookery (preferred).
• Minimum 1–2 years of kitchen experience, preferably with Italian cuisine in a luxury hotel environment.
• Basic knowledge of Italian ingredients, recipes and cooking techniques.
• Understanding of food safety, HACCP, allergen management and kitchen hygiene.
• Motivated, organized and eager to learn, with ability to follow instructions in a fast‑paced team.

Required skills

• Mise en place
• Italian cuisine preparation
• Sanitation and kitchen hygiene
• Preparation of pasta
• Food safety
• Allergen management
• HACCP compliance