Commis 1

The Commis I supports the kitchen team by preparing high-quality food in accordance with Raffles amp Fairmont brand standards The role requires strong basic culinary skills discipline and a passion for excellence in a luxury hospitality environment

Key Responsibilities

• Prepare and cook food items according to standard recipes portion control and presentation guidelines
• Assist Chef de Partie and Demi Chef de Partie in daily kitchen operations
• Ensure food quality consistency and freshness at all times
• Follow HACCP food safety and hygiene standards strictly
• Maintain cleanliness and organization of workstations and kitchen equipment
• Assist with mise en place for daily service and special events
• Minimize waste and handle ingredients responsibly
• Ensure proper storage labeling and rotation of food products FIFO
• Support colleagues and promote teamwork within the kitchen
• Comply with all hotel policies grooming standards and safety regulations

• Minimum 1 2 years of experience in a professional kitchen, preferably in a luxury hotel or fine dining restaurant
• Basic culinary qualification or professional kitchen training preferred
• Knowledge of international cuisine is an advantage
• Understanding of food safety and hygiene practices
• Ability to work flexible hours, including weekends and holidays

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