Commis Chef

key Responsibilities Prepare and cook Italian and Continental dishes as per standard recipes.

• Ensure consistency in taste, presentation, and portion control.
• Perform mise en place and maintain adequate stock levels.
• Monitor food quality and freshness of ingredients.
• Maintain cleanliness and organization of the assigned work station.
• Follow HACCP, food safety, and hygiene standards.
• Minimize food wastage and ensure proper storage of ingredients.
• Coordinate with other kitchen sections to ensure timely service.
• Assist in inventory management and stock rotation (FIFO).

Required Qualifications Diploma or Certificate in Hotel Management or Culinary Arts (preferred).

• 2–4 years of experience as a Commis I or equivalent role in hotels, restaurants, or cloud kitchens.
• Good knowledge of Italian and Continental cuisine.
• Familiarity with pasta, risotto, sauces, grills, soups, salads, and basic bakery preparations.
• Knowledge of food safety and kitchen hygiene practices.
• Required SkillsStrong knife skills and food preparation techniques.
• Ability to work efficiently in a fast-paced kitchen.
• Good communication and teamwork skills.
• Attention to detail and presentation.
• Ability to work flexible shifts, including weekends and holidays.
• Positive attitude and willingness to learn.

Preferred Experience

• Experience in fine dining, luxury hotels, or premium restaurants.
• Knowledge of international food safety standards.
• Experience with wood-fired pizzas or fresh pasta preparation is an added advantage.