Job Description

Position Overview

The Commis II is responsible for assisting in the preparation, cooking, and presentation of food items in accordance with hotel standards. This role supports the Chef de Partie and Sous Chef in daily kitchen operations, ensuring consistency, quality, and hygiene across all dishes.

Key Responsibilities

  • Prepare ingredients and mise-en-place for assigned sections.
  • Cook and present dishes according to recipes and hotel standards.
  • Assist in buffet setup, à la carte service, and banquet operations.
  • Maintain cleanliness and organization of workstations and kitchen equipment.
  • Ensure compliance with food safety, hygiene, and sanitation standards.
  • Monitor stock levels, follow FIFO procedures, and assist in requisitioning supplies.
  • Support senior chefs in menu planning and special events.
  • Perform other duties as assigned by Chef de Partie or Sous Chef.

Qualifications

  • Diploma/Certificate in Culinary Arts or equivalent.
  • Minimum 1–2 years of experience in a hotel or restaurant kitchen.
  • Knowledge of basic cooking techniques and kitchen equipment.
  • Strong teamwork, communication, and organizational skills.
  • Ability to work under pressure in a fast-paced environment.
  • Flexibility to work shifts, weekends, and public holidays.

Competencies

  • Attention to detail in food preparation and presentation.
  • Commitment to hygiene and safety standards.
  • Positive attitude and willingness to learn.
  • Ability to follow instructions and adapt to changing demands.