Commis Chef – Kitchen Assistant

About the role

The Commis Chef supports the kitchen team by ensuring smooth food preparation, stock management and compliance with safety standards. This position works closely with senior chefs to maintain quality, minimise waste and deliver consistent service across hotel outlets.

Key responsibilities

• Oversee stock take, rotation and monitor consumption to minimise waste.
• Check equipment before service and ensure front‑of‑house food set‑ups follow chef guidelines.
• Maintain food quality, presentation and expedition according to company recipes.
• Follow HACCP procedures and environmental separation standards in all food production areas.
• Provide backup for service lines, perform opening and closing procedures, and manage mise‑en‑place for meat, poultry, seafood, produce and dairy.
• Coordinate with stewarding, F&B outlets and other departments to ensure seamless food delivery.
• Perform cooking duties in hotel venues and external banquet functions.

Required profile

• Thorough knowledge of menus, recipes and kitchen preparation techniques.
• Experience working in all kitchen sections and strong understanding of HACCP regulations.
• Ability to train and guide junior staff, monitor stores, butchery and receiving processes.
• Good knife skills and a solid grasp of food‑and‑beverage pairings for upselling.

Required skills

• Knife skills
• HACCP procedures
• Food preparation and mise‑en‑place