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.
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
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