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The Commis I is responsible to support kitchen operations, assist in food preparation and cooking tasks, maintain cleanliness and organization in the kitchen, and contribute to the overall success of the culinary team.
Assist in food preparation tasks, such as chopping vegetables, portioning meats, and measuring ingredients.
Execute simple cooking tasks, including grilling, frying, sautéing, and baking, under the supervision of senior chefs.
Follow recipes and instructions provided by senior chefs to ensure consistency and quality in food preparation.
Maintain cleanliness and organization in work areas, including countertops, cutting boards, and equipment.
Assist in stock rotation and inventory management to ensure freshness and minimize waste.
Adhere to food safety and sanitation guidelines to prevent cross-contamination and maintain a hygienic working environment.
Ensure all necessary ingredients and equipment are ready for cooking.
Assist in plating and garnishing dishes to ensure they meet presentation standards before being served to guests.
Communicate effectively with other kitchen staff members to coordinate food preparation and service.
Collaborate with chefs, sous chefs, and other team members to ensure smooth workflow and timely execution of orders.
Monitor cooking processes, including temperature and cooking times, to maintain consistency and quality in food preparation.
Participate in training and development opportunities to improve culinary skills and knowledge.
Follow instructions and guidelines provided by senior chefs and kitchen management.
Maintain a positive attitude and work ethic while performing duties and interacting with colleagues.
Adhere to kitchen policies, procedures, and guidelines to ensure compliance and consistency in food preparation.
Assist in any other duties or tasks assigned by senior chefs or kitchen management to support the overall operation of the kitchen.
Understanding of fundamental cooking methods such as grilling, sautéing, frying, baking, and roasting.
Knowledge of food safety principles, including proper handling, storage, and temperature control to prevent foodborne illnesses.
Familiarity with a variety of ingredients, including meats, seafood, vegetables, herbs, and spices, and their preparation techniques.
Understanding of menu items, recipes, and plating standards to ensure consistent quality and presentation.
Basic knowledge of kitchen tools and equipment, including knives, cookware, and appliances, and their proper use and maintenance.
Minimum 3 year(s) working experience, 2 year(s) relevant working experience, 2 year (s) GCC is a plus
Leadership_
Resilience
Quality_
Agility
Guest Relations L1
Food Safety and Sanitation L1
Hotel Management Standards and Procedures L1
Product/Service Management L1
Brand Engagement L1
AI Fluency
High School Diploma
Certificate in food service or equivalent food service cooking experience
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