Commis 1 - Main Kitchen

The Commis 1 will be responsible for daily kitchen operations including stocking raw materials, mastering basic cooking methods, preparing mis-en-place, and preparing food items according to standard recipes while maintaining portion control and minimizing waste. The role requires adherence to hotel food safety and hygiene standards (HACCP) and safe operation of kitchen equipment. Candidates should have 1-2 years of experience in a 5-star hotel kitchen.

Must Have

• Stock assigned kitchen with raw materials and ingredients daily
• Be familiar with and observe safety precautions for kitchen equipment
• Master basic cooking methods, cutting ingredients, and daily mis-en-place
• Prepare food items per standard recipes, maintaining portion control
• Apply hotel food safety and hygiene standards (HACCP)
• Proficiency in basic cooking techniques and food preparation methods
• Knowledge of food safety and sanitation practices
• Ability to operate standard kitchen equipment safely and efficiently
• 1-2 years of experience in a high-volume 5-star hotel kitchen
• High school diploma or equivalent

Good to Have

• Previous experience in a similar role in a 5-star hotel setting
• Culinary diploma

Job Description

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.
• Master all basic cooking methods like cutting ingredients and preparing daily mis-en-place for the assigned station.
• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

Qualifications

• Previous experience in a similar role is an asset in a 5 star hotel setting
• High school diploma or equivalent; culinary diploma preferred
• 1-2 years of experience in a high-volume kitchen for a 5 Star Hotel
• Proficiency in basic cooking techniques and food preparation methods
• Knowledge of food safety and sanitation practices
• Ability to operate standard kitchen equipment safely and efficiently