Job Description

Roles & Responsibilities

Prepare all potentially hazardous foods at the correct temperature in accordance with HACCP guidelines and food safety protocols

Assist in the preparation of ingredients and mise en place for kitchen stations under the guidance of senior culinary staff

Ensure the quality of all food items and promptly notify management if any product does not meet established specifications

Maintain strict adherence to food safety and quality management systems implemented at the facility

Operate kitchen equipment and tools safely and efficiently, learning to use specialized equipment as required

Maintain a clean, organized, and hygienic work station and contribute to overall kitchen cleanliness and sanitation standards

Report any equipment failures or maintenance issues to the appropriate department in a timely manner

Collaborate effectively with kitchen team members to promote efficiency, courtesy, and a positive work environment

Display a professional demeanor and positive attitude at all times, representing our organization with pride

Participate actively in training and development programs recommended by management

Comply with all company policies, hotel regulations, and reasonable requests from management

Implement energy-saving practices and proper waste management procedures to reduce environmental impact

Assist the Duty Manager with additional tasks as assigned

Carry out all other duties as directed by kitchen management

Desired Candidate Profile

• 1-3 years of experience as a Commis Chef, preferably in a hotel, banquet kitchen, or high-volume catering environment. Some luxury hotels prefer at least 3 years of related experience.
• Basic knowledge of food preparation, cooking techniques, portion control, and presentation.
• Understanding of food safety, hygiene, and HACCP principles.
• Ability to prepare and cook food according to recipes and quality standards.
• Experience working in fast-paced banquet operations, including large-scale event preparation, is an advantage.
• Good knife skills and knowledge of kitchen equipment.
• Strong teamwork and communication skills.
• Ability to work under pressure, multitask, and remain organized during busy service periods.
• Willingness to work flexible shifts, including evenings, weekends, and holidays.
• Physical fitness to stand for long hours and lift kitchen supplies as required.