Commis Chef

Minimum of 3 years of hands-on kitchen experience in a hotel or high-volume restaurant environment

Demonstrated experience in:

• Fine dining food preparation
  

  
  

• Buffet-style service
  

  
  

• Event catering (weddings, corporate events, and similar functions)
  

  
  

• Upholding kitchen cleanliness and sanitation standards at all times
  

  
  

• Assist in daily food preparation and maintain quality standards.
  

  
  

Skilled in high-volume food production for events serving up to 300 guests

Exposure to and competency in multiple kitchen stations, including:

• Cold kitchen
  

  
  

• Hot kitchen
  

  
  

• Pastry
  

  
  

• Prep/production stations
  

  
  

• Strong foundation in classical cooking techniques and contemporary trends.
  
• Proficiency in mise en place preparation for à la carte and banquet menus.
  
• Knife skills, portion control, and plate presentation.
  
• Familiarity with different cuisines: continental, local, fusion, or themed.
  

• Ability to follow standard recipes and SOPs.
  
• Understanding of inventory control and stock rotation (FIFO method).
  

• Works well under pressure in a fast-paced kitchen environment.
  
• Takes direction well and is proactive in supporting senior chefs.
  
• Strong communication and interpersonal skills within a multicultural kitchen brigade.
  

• Flexible with working hours, including evenings, weekends, and holidays.
  
• Able to multitask during peak service and events.
  
• Passionate about food and hospitality with a desire to grow in the culinary field.