Commis I (Pan Asian Cuisine Specialty)​

Key Responsibilities • Assist in the preparation, cooking, and presentation of food according to approved recipes, portion sizes, and presentation standards. • Complete daily mise en place and ensure assigned workstations are properly prepared before service. • Support the Chef de Partie and senior chefs during daily operations, including busy service periods, banquets, and special events. • Ensure food is prepared and served at the correct temperature, quality, and presentation standard. • Follow established recipes and cooking procedures to maintain consistency and minimize food wastage. • Properly store, label, date, and rotate food products in accordance with FIFO/FEFO procedures. • Maintain cleanliness and organization of the workstation, equipment, utensils, refrigerators, and storage areas. • Follow all hotel HACCP, food safety, hygiene, and sanitation standards at all times. • Check the freshness and quality of ingredients before use and immediately report any concerns to the supervisor. • Assist with receiving, storing, and handling food items when required. • Use kitchen equipment safely and correctly and report any malfunction or maintenance requirement. • Support effective control of food costs by following portion standards and avoiding unnecessary wastage. • Cooperate with colleagues across different kitchen sections and provide operational support when required. • Attend departmental briefings, training sessions, and other learning activities. • Follow hotel policies, procedures, grooming standards, and health and safety requirements. • Perform any other reasonable duties assigned by the Chef de Partie, Sous Chef, Executive Chef, or management based on operational requirements. Qualifications & Experience • Culinary qualification or relevant vocational training is preferred. • Previous kitchen experience in a hotel, restaurant, or similar hospitality environment is an advantage. • Basic knowledge of food preparation, cooking techniques, kitchen equipment, and food hygiene. • Understanding of HACCP and food safety practices is preferred. • Ability to work effectively in a fast-paced kitchen environment. • Willingness to work shifts, weekends, and public holidays according to operational requirements. What We Offer At Holiday Inn® & Suites Kuwait Salmiya, we believe our colleagues are at the heart of delivering True Hospitality for Good. As part of our team, you can expect: • Competitive salary and benefits package • Duty meals and colleague accommodation, as applicable • Transportation and other benefits in line with hotel policy • Annual leave, public holidays, and end-of-service benefits in accordance with Kuwait Labour Law • Learning, training, and professional development opportunities • Career growth opportunities within IHG • A diverse, inclusive, and supportive working environment • Colleague recognition, engagement, wellbeing, and social activities • Access to IHG colleague benefits and hotel discounts, subject to eligibility • Join a team where you can develop your culinary skills, grow your career, and be part of one of the world’s leading hotel companies.

Culinary qualification or relevant vocational training is preferred. Previous kitchen experience in a hotel, restaurant, or similar hospitality environment is an advantage. Basic knowledge of food preparation, cooking techniques, kitchen equipment, and food hygiene. Understanding of HACCP and food safety practices is preferred. Ability to work effectively in a fast-paced kitchen environment. Willingness to work shifts, weekends, and public holidays according to operational requirements.

Assist in the preparation, cooking, and presentation of food according to approved recipes, portion sizes, and presentation standards. Complete daily mise en place and ensure assigned workstations are properly prepared before service. Support the Chef de Partie and senior chefs during daily operations, including busy service periods, banquets, and special events. Ensure food is prepared and served at the correct temperature, quality, and presentation standard. Follow established recipes and cooking procedures to maintain consistency and minimize food wastage. Properly store, label, date, and rotate food products in accordance with FIFO/FEFO procedures. Maintain cleanliness and organization of the workstation, equipment, utensils, refrigerators, and storage areas. Follow all hotel HACCP, food safety, hygiene, and sanitation standards at all times. Check the freshness and quality of ingredients before use and immediately report any concerns to the supervisor. Assist with receiving, storing, and handling food items when required. Use kitchen equipment safely and correctly and report any malfunction or maintenance requirement. Support effective control of food costs by following portion standards and avoiding unnecessary wastage. Cooperate with colleagues across different kitchen sections and provide operational support when required. Attend departmental briefings, training sessions, and other learning activities. Follow hotel policies, procedures, grooming standards, and health and safety requirements. Perform any other reasonable duties assigned by the Chef de Partie, Sous Chef, Executive Chef, or management based on operational requirements.