Commis I - Hot Kitchen

Prepare ingredients and cook dishes according to recipes and standards.Manage assigned section during non-peak hours.Maintain mise-en-place and ensure readiness for service.Follow hygiene, safety, and HACCP guidelines.Maintain cleanliness and proper storage of ingredients.Assist in supervising Commis II & III.Report shortages and assist with ordering.Operate kitchen equipment safely.

Certificate in culinary arts, food production or Hotel Management or relevant field is preferred1–2 years of experience in hot kitchen.Strong knowledge of basic cooking techniques.Familiarity with kitchen sanitation and safety regulationsExcellent knowledge of pastry arts and baking techniquesStrong leadership and management skillsAbility to work under pressure and handle stressful situations