Commis Chef

As a Commis Chef, you will support the kitchen team in delivering high-quality food service in line with hotel standards. Reporting to the Chef de Cuisine and working under the general supervision of the Executive Chef, you will ensure food is prepared, presented, and served to an exceptional standard, while adhering to cost controls, food safety requirements, and established procedures.

Responsibilities

• Prepare for service and ensure all items are ready prior to service commencement
• Communicate any shortages or issues to the Chef de Cuisine promptly
• Minimise waste by following standard recipes, stock rotation procedures, and proper storage practices
• Maintain cleanliness and hygiene standards across all kitchen areas and equipment
• Ensure all food safety documentation is completed accurately and on time
• Uphold high standards of personal hygiene, cleanliness, and workplace safety
• Deliver consistent quality and presentation for all food items, including buffet service
• Assist with buffet preparation and service as required
• Collaborate effectively with all kitchen and hotel team members
• Support the Chef de Cuisine in running the section and take responsibility in their absence
• Stay informed of any special dietary or service requirements
• Safely operate kitchen equipment and continually build knowledge of kitchen operations
• Remain on duty until shift handover is complete
• Attend required training sessions and participate in development opportunities
• Assist with additional duties and special projects as required
• Engage with internal departments, suppliers, and guests as needed

• Previous experience in a commercial kitchen or hospitality environment (preferred)
• Basic knowledge of food preparation and kitchen operations
• Understanding of food safety, hygiene, and workplace health & safety practices
• Ability to work effectively in a fast-paced, team-oriented environment
• Strong attention to detail and commitment to quality
• Good communication and interpersonal skills
• Willingness to learn, develop skills, and take direction from senior chefs
• Flexibility to work varied shifts, including weekends and public holidays