Junior Chef(Commis 1)

About the Company

Our client is a well-established boutique hospitality destination renowned for providing exceptional accommodation, dining, and event experiences. The organization is committed to delivering outstanding guest service through professionalism, operational excellence, and attention to detail. With a focus on quality, integrity, and teamwork, it strives to create memorable experiences for every guest while maintaining the highest standards across its operations.

Job Summary

The Junior Chef(Commis I) is responsible for supporting the kitchen team in the preparation, cooking, and presentation of high-quality meals while maintaining food safety, hygiene, and operational standards. The role assists senior chefs with daily food production, ingredient preparation, stock management, and maintaining a clean and organized workstation to ensure efficient kitchen operations and an exceptional dining experience for guests.

Key Responsibilities

• Prepare ingredients, including washing, peeling, chopping, marinating, and portioning, as directed by senior chefs.

• Assist in the preparation and cooking of menu items according to established recipes and quality standards.

• Ensure food is prepared, plated, and presented consistently to the hotel's standards.

• Maintain cleanliness and organization of kitchen workstations, equipment, and utensils at all times.

• Follow food safety, hygiene, sanitation, and health regulations in line with HACCP standards.

• Monitor food quality and report any issues relating to ingredients or finished dishes.

• Assist with receiving, storing, and rotating stock using FIFO (First In, First Out) principles.

• Minimize food waste through proper handling, storage, and portion control.

• Support inventory counts and notify senior chefs of low stock levels.

• Work collaboratively with other kitchen staff to ensure timely preparation and service during busy periods.

• Assist with kitchen opening and closing procedures.

• Properly operate and care for kitchen equipment to maintain a safe working environment.

• Perform any other kitchen duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.

Qualifications & Experience

• Certificate or Diploma in Food Production, Culinary Arts, or a related hospitality qualification.

• Minimum of 1–2 years' experience as a Commis Chef, Kitchen Assistant, or similar role in a hotel, restaurant, or hospitality establishment.

• Basic understanding of food preparation techniques, kitchen operations, and culinary standards.

• Knowledge of food safety, hygiene, and HACCP principles.

• Ability to work efficiently in a fast-paced kitchen environment.

• Good communication and teamwork skills.

• Willingness to learn and develop culinary skills under the guidance of senior chefs.

• Flexibility to work shifts, weekends, public holidays, and extended hours when required.

Key Competencies

• Food Preparation Skills: Ability to prepare ingredients and assist in cooking while maintaining quality standards.

• Food Safety & Hygiene: Strong understanding of food handling, sanitation, and kitchen safety procedures.

• Attention to Detail: Ensures consistency in food preparation, portioning, and presentation.

• Teamwork & Collaboration: Works effectively with chefs and kitchen staff to achieve smooth kitchen operations.

• Time Management: Ability to prioritize tasks and work efficiently during busy service periods.

• Adaptability: Willingness to learn new techniques and support different kitchen sections as required.

• Work Ethic & Reliability: Demonstrates punctuality, discipline, and accountability in daily responsibilities.

• Communication Skills: Communicates effectively with supervisors and team members to support efficient kitchen operations.

• Physical Stamina: Able to stand for extended periods, lift kitchen supplies, and work in a demanding kitchen environment.

• Professionalism: Maintains a positive attitude, follows instructions, and upholds the organization's service and quality standards.