Commis II

Role overview

We are looking for an enthusiastic and energetic kitchen professional who can support day-to-day culinary operations and contribute to a high standard of guest service through careful food preparation and consistent execution.

Key duties

• Assist the Demi Chef de Partie or Commis I with daily kitchen operations and assigned tasks.
• Prepare dishes in line with the menu instructions provided by the Chef de Partie.
• Maintain a clean, sanitary, and organized work area in accordance with hotel hygiene standards.
• Monitor food inventory and help control food costs within the assigned section.
• Handle daily mise en place and food production across the main kitchen or satellite areas.
• Carry out tasks based on directions and guidance from immediate supervisors.
• Maintain consistent quality in all daily preparations and stay current with new ingredients, recipes, and cooking methods.
• Work with other kitchen sections to manage requirements, cleanliness, waste reduction, and cost control.

Education, experience, and skills

A suitable candidate should have completed a professional kitchen apprenticeship or chef training program and have prior experience in reputable establishments. Strong culinary ability is important, along with clear English communication skills and practical knowledge of food preparation, presentation, and preservation.

Working style and personal attributes

The role suits someone who is upbeat, committed to food quality, and eager to collaborate with the service team to create excellent guest experiences. The ideal person should be adaptable, creative, team-oriented, and comfortable working in a multicultural setting and under pressure.

Competency expectations

• Solid understanding of the job requirements
• Accountability and ownership of tasks
• Respect for diversity and differences
• Guest and customer orientation
• Flexibility and adaptability
• Strong teamwork