Commis II – Main Kitchen

About the role

The Commis II supports the Chef de Partie in daily food preparation and kitchen operations within the main kitchen of a luxury hotel. You will work in a fast‑paced, multicultural environment, ensuring that all dishes meet the hotel’s quality, safety and presentation standards.

Key responsibilities

• Assist the Chef de Partie with food preparation, including vegetables, meat, poultry, seafood and sauces.
• Follow standard recipes, portion controls and plating guidelines.
• Maintain hygiene and safety standards in line with HACCP and Marriott policies.
• Keep workstations, equipment and storage areas clean and organized.
• Check ingredient quality, report concerns and manage FIFO stock rotation.
• Support the kitchen team during service to ensure timely preparation.
• Participate in opening, closing, cleaning and stock‑taking duties.
• Collaborate with colleagues across departments and perform any other reasonable tasks assigned by senior chefs.

Required profile

• High school education or equivalent; culinary qualification or basic food‑preparation training is an advantage.
• Previous experience in a hotel, restaurant or commercial kitchen is preferred.
• Ability to work under pressure, follow instructions and meet operational deadlines.
• Flexibility to work shifts, weekends and public holidays.

Required skills

• Basic culinary and food preparation skills.
• Good knowledge of food hygiene and safety.
• Ability to follow standard recipes and portion controls.