Job Description:

The Commis III is an entry-level position in the kitchen brigade. The role supports senior chefs in basic food preparation, cleaning, and mise en place. The Commis III ensures a high standard of hygiene, assists in producing quality dishes, and contributes to smooth kitchen operations while developing culinary skills.

• Assist in the basic preparation of ingredients (washing, peeling, chopping, marinating, portioning, etc.).
• Support Commis II or senior chefs in cooking and plating dishes.
• Follow standardized recipes and portion control guidelines.
• Prepare stations with all required ingredients, equipment, and tools before each service.
• Ensure freshness and proper storage of food items according to hotel and HACCP standards.
• Maintain cleanliness and sanitation of assigned section, equipment, and utensils.
• Adhere to all food hygiene, safety, and grooming standards as per hotel policies.
• Properly label and store all food products to avoid contamination and spoilage.
• Work closely with other kitchen staff to ensure timely and efficient service.
• Assist in receiving and checking kitchen supplies and stock rotation (FIFO system).
• Follow directions given by senior chefs and cooperate with team members during peak operations.
• Show eagerness to learn new culinary techniques and recipes.
• Seek feedback and training from senior chefs to enhance knowledge and skillset.
• Contribute ideas for improving kitchen efficiency and food presentation.

Desired Skill & Expertise:

• Basic understanding of kitchen operations and food production.
• Ability to follow instructions and work in a fast-paced environment.
• Good personal hygiene, grooming, and discipline.
• Team player with a positive attitude and willingness to learn.
• Basic knife-handling and food preparation skills.