Key Responsibilities:
Prepare and cook menu items according to hotel standards and recipes.
Supervise Commis 2 and Commis 3 staff in the section.
Assist in menu planning, portion control, and food presentation.
Ensure cleanliness, organization, and compliance with HACCP/food safety standards.
Maintain inventory and assist in requisitioning ingredients and supplies.
Support the Chef de Partie in training junior staff.
Monitor cooking times, quality, and portion sizes.
Report equipment malfunctions or maintenance needs.
Diploma or certificate in culinary arts or hotel management.
1–4 years of experience in a similar position.
Strong knowledge of cooking techniques and kitchen operations.
Good communication and teamwork skills.
Knowledge of HACCP and food hygiene.
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