Commis III - Colleague Dining Chef

The Commis III - Colleague Dining Chef is responsible for assisting in the preparation, cooking, and service of nutritious, high-quality meals for hotel colleagues in the Colleague Dining Room. The role supports the culinary team in maintaining food quality, hygiene standards, and efficient kitchen operations while contributing to an exceptional dining experience for all team members.
Prepare ingredients, vegetables, meats, poultry, seafood, and other food items according to established recipes and standards.
Assist in the daily preparation and cooking of meals for colleagues.
Ensure food is presented attractively and served at the correct temperature.
Support the culinary team in preparing multicultural menu offerings suitable for a diverse workforce.
Replenish food displays and buffet stations during meal service periods.
Maintain cleanliness and organization of kitchen workstations, equipment, and storage areas.
Ensure all food preparation follows hotel recipes, portion standards, and quality guidelines.
Support receiving, storing, and rotating food products using FIFO (First In, First Out) procedures.
Assist with basic stock control and inventory counts as directed by supervisors.
Adhere to HACCP standards and local food safety regulations at all times.
Ensure proper handling, storage, labeling, and disposal of food products.
Maintain personal hygiene and uniform standards in accordance with hotel policies.
Report any equipment malfunctions or safety concerns immediately to supervisors.
Work collaboratively with fellow culinary team members to ensure smooth kitchen operations.
Follow instructions from senior chefs and complete assigned tasks efficiently.
Participate in training sessions and learning opportunities to enhance culinary skills.
Support colleagues during busy service periods and special events as required.
Contribute to creating a positive dining experience for hotel colleagues.
Ensure meals are prepared with consistency, care, and attention to quality.
Assist in maintaining a welcoming and professional atmosphere within the Colleague Dining Room.
Experience managing employee dining, staff cafeteria, or high-volume food production is highly desirable.
Basic knowledge of food preparation techniques and kitchen equipment.
Familiarity with HACCP and food safety practices.
Basic English communication skills.

Employment type
Full-time

Work arrangement
No