Commis Chef – Hotel Kitchen

About the role

The Commis Chef supports daily kitchen operations by assisting with food preparation, cooking and presentation, ensuring all dishes meet the hotel’s recipes, hygiene and quality standards while keeping the work area clean and organized.

Key responsibilities

• Prepare and cook food according to approved recipes, portion sizes and hotel standards.
• Assist the Chef de Partie and senior chefs with daily preparation and operation of the assigned kitchen section.
• Wash, cut, chop, marinate and portion ingredients as required.
• Maintain cleanliness and hygiene of the kitchen, equipment, utensils and work area.
• Follow HACCP, food safety, sanitation and personal hygiene standards at all times.
• Check freshness and quality of ingredients, report concerns and store items using FIFO procedures.
• Support buffet preparation, live stations, banquets and events when needed.
• Handle kitchen equipment safely and report any defects or maintenance issues.

Required skills

• Food preparation techniques and cooking methods.
• HACCP and food safety compliance.
• FIFO inventory management and proper food storage.