Commis Chef (The Mora Singapore)

Summary:
The Commis Chef is responsible for assisting in food preparation, cooking, and daily kitchen operations to ensure quality food production and smooth kitchen operations. The role supports senior chefs in maintaining high standards of food quality, hygiene, cleanliness, and operational efficiency in accordance with The Mora Singapore.

1. Food Preparation & Cooking

• Assist in the preparation and cooking of food items according to hotel recipes and standards.
• Prepare ingredients, mise en place, sauces, and garnishes for kitchen operations.
• Ensure consistency in food quality, taste, portioning, and presentation.
• Support senior chefs during daily operations and service periods.
• Assist in buffet setup, banquet preparation, and special event operations when required.

2. Kitchen Operations

• Ensure kitchen stations are clean, organized, and fully prepared before operations.
• Handle and store food items properly according to food safety standards.
• Maintain cleanliness of kitchen equipment, utensils, and work areas.
• Follow proper stock rotation practices such as FIFO to minimize wastage.
• Assist in receiving and checking food deliveries when required.

3. Hygiene, Safety & Compliance

• Follow Singapore food hygiene, sanitation, and workplace safety regulations at all times.
• Ensure compliance with HACCP and hotel food safety procedures.
• Maintain personal grooming and hygiene standards in accordance with hotel policies.
• Report equipment faults, safety hazards, or operational issues promptly to supervisors.

4. Teamwork & Learning Development

• Work closely with kitchen team members to support smooth operations.
• Learn and develop culinary skills under guidance of senior chefs.
• Support different kitchen sections when required by operations.
• Maintain a positive attitude and willingness to learn continuously.

5. Cost Control & Operational Support

• Assist in minimizing food wastage and maintaining portion control.
• Ensure proper handling and care of kitchen equipment and utensils.
• Support stock-taking and inventory checks when required.
• Perform any other ad hoc duties assigned by Management.

Qualifications

• Certificate, NITEC, Diploma, or Professional Culinary qualification in Culinary Arts or related field preferred.

Experience

• Minimum 1–2 years of relevant culinary experience in hotel, restaurant, or hospitality operations preferred.
• Fresh graduates with culinary qualifications may also be considered.
• Prior hotel or restaurant kitchen experience will be an added advantage.

Skills & Competencies

• Basic culinary and food preparation skills.
• Good knowledge of kitchen hygiene and food safety practices.
• Ability to work efficiently in a fast-paced kitchen environment.
• Good teamwork and communication skills.
• Willingness to learn and develop culinary skills.
• Responsible, disciplined, and able to follow instructions.
• Familiarity with HACCP and Singapore food hygiene regulations is an advantage.
• Able to work rotating shift during the weekends and public holidays.