Commis Chef – Entry Level Kitchen Role

About the role

The Commis Chef supports the culinary team at Novotel, rotating through different kitchen stations to develop a broad range of cooking skills while delivering high‑quality dishes for hotel guests.

Key responsibilities

• Prepare and cook menu items under the supervision of Sous Chefs, ensuring recipes and presentation standards are met.
• Maintain hygiene, sanitation and food safety standards, including proper storage, stock rotation and cleaning of work areas.
• Measure ingredients and portion sizes accurately, handle deliveries and assist with inventory control.
• Collaborate with kitchen staff, communicate effectively and support timely service across hot, cold, pastry and butchery stations.

Required profile

• Basic culinary knowledge with a willingness to learn and improve techniques.
• Ability to work under pressure, follow instructions and manage time efficiently.
• Strong teamwork and communication skills.
• Attention to detail and commitment to food quality and presentation.

Required skills

• Proficient knife skills.
• Basic cooking techniques.
• Knowledge of hygiene practices and sanitation protocols.
• Understanding of food safety regulations.