Commis 1 - Luxury Hotel Kitchen

About the role

The Commis 1 supports the kitchen team by preparing high-quality food in line with Raffles & Fairmont brand standards. The role calls for strong basic culinary skills, discipline and a passion for excellence in a luxury hospitality setting.

Key responsibilities

• Prepare and cook dishes according to standard recipes, portion control and presentation guidelines
• Assist the Chef de Partie and Demi Chef de Partie in daily kitchen operations
• Keep food quality, consistency and freshness at all times
• Follow HACCP, food safety and hygiene standards strictly
• Maintain cleanliness and organisation of workstations and equipment
• Help with mise en place for daily service and special events
• Minimise waste, store, label and rotate stock (FIFO)
• Support colleagues and comply with hotel policies, grooming standards and safety rules

Required profile

• Minimum 1-2 years of experience in a professional kitchen, preferably in a luxury hotel or fine dining restaurant
• Basic culinary qualification or professional kitchen training preferred
• Knowledge of international cuisine is an advantage
• Understanding of food safety and hygiene practices
• Ability to work flexible hours, including weekends and holidays