Commis 3 (Banquet Kitchen)
Key Responsibilities:
Assist the Banquet Kitchen team with daily food preparation and mise en place.
Support the preparation of ingredients according to recipes, production requirements, and instructions from senior chefs.
Assist with the preparation of hot and cold food items for banquets, events, conferences, and other functions.
Ensure food items are prepared according to established quality, portion, and presentation standards.
Assist with the setup and preparation of banquet food production before service.
Maintain a clean, organized, and hygienic workstation throughout the shift.
Ensure ingredients are properly stored, labeled, and handled according to food safety requirements.
Follow HACCP, hygiene, sanitation, and health and safety standards at all times.
Assist with the proper handling and storage of food products to minimize waste.
Support the Chef de Partie and senior culinary team during busy production periods.
Requirements
Candidate Requirements:
Previous kitchen experience is preferred; fresh culinary graduates are welcome to apply.
Culinary qualification or relevant professional training is an advantage.
Basic knowledge of food preparation and kitchen operations.
Basic understanding of HACCP and food safety standards.
Positive attitude and willingness to learn and develop culinary skills.
Ability to follow instructions and work effectively as part of a team.
Good attention to detail and commitment to cleanliness.
Ability to work in a fast-paced and high-volume banquet environment.
Flexible and willing to support different kitchen sections as required.
Flexibility to work shifts, weekends, public holidays, and extended hours during events.