Commis 1 (Hot / All day dining kitchen)

Prepare mise-en-place for hot kitchen stations including meats, sauces, soups, and garnishes. Cook and present dishes according to standardized recipes and plating guidelines. Regulate temperature of ovens, grills, fryers, and other kitchen equipment. Assist in preparing special meals and substitute items as needed. Maintain a clean and organized workstation at all times. Follow HACCP and hotel food safety protocols. Ensure proper storage and labeling of ingredients. Monitor food temperatures and sanitation standards. Collaborate with other kitchen sections during service. Communicate effectively with service staff regarding menu items and specials.

1–3 years of hands-on experience in a hot kitchen environment, preferably within a hotel or high-volume restaurant setting. Demonstrated proficiency in core cooking techniques including grilling, sautéing, roasting, and other hot kitchen methods. Excellent knife skills with meticulous attention to detail and a genuine passion for culinary excellence. Proven ability to perform effectively under pressure in a fast-paced, high-volume kitchen environment. Strong English communication skills with the ability to collaborate effectively with kitchen and service teams.

Prepare mise-en-place for hot kitchen stations including meats, sauces, soups, and garnishes. Cook and present dishes according to standardized recipes and plating guidelines. Regulate temperature of ovens, grills, fryers, and other kitchen equipment. Assist in preparing special meals and substitute items as needed. Maintain a clean and organized workstation at all times. Follow HACCP and hotel food safety protocols. Ensure proper storage and labeling of ingredients. Monitor food temperatures and sanitation standards. Collaborate with other kitchen sections during service. Communicate effectively with service staff regarding menu items and specials.