Commis II Chef

Key Responsibilities:

1. Maintain the standards of food presentation required by each outlet to enhance guest experiences.
2. Follow standard recipes and preparation methods for all menu items, ensuring consistent quality and taste.
3. Clean and maintain all work areas, kitchen equipment, and utensils to meet the highest standards of cleanliness and hygiene.
4. Coordinate with colleagues to resolve operational issues and ensure smooth kitchen operations.
5. Operate kitchen equipment correctly and safely, ensuring maximum efficiency and personal safety.
6. Assist in implementing food safety and hygiene standards, including HACCP and other Municipality regulations.
7. Participate in regular team meetings and briefings to stay informed about updates and changes.
8. Adapt to changes in Food and Beverage operations as required by industry trends or hotel policy.
9. Support senior chefs in food preparation, ensuring timely and high-quality dishes.
10. Ensure proper food storage, labeling, and inventory control to maintain freshness and minimize waste.

Requirements:

1. Professional kitchen apprenticeship or chef's training course is preferred.
2. Previous experience in quality establishments or luxury hotels is an advantage.
3. Good culinary skills with proven knowledge of food preparation, presentation, and preservation techniques.
4. Ability to communicate effectively in English, both written and spoken.
5. Strong attention to detail, with a focus on cleanliness and hygiene standards.
6. Positive attitude, willingness to learn, and the ability to work efficiently under pressure.
7. Team-oriented mindset with good communication and interpersonal skills.
8. Flexibility to work in shifts, including weekends and public holidays.