Commis 3 (Banquet Kitchen)

Key Responsibilities:

• Assist the Banquet Kitchen team with daily food preparation and mise en place.

• Support the preparation of ingredients according to recipes, production requirements, and instructions from senior chefs.

• Assist with the preparation of hot and cold food items for banquets, events, conferences, and other functions.

• Ensure food items are prepared according to established quality, portion, and presentation standards.

• Assist with the setup and preparation of banquet food production before service.

• Maintain a clean, organized, and hygienic workstation throughout the shift.

• Ensure ingredients are properly stored, labeled, and handled according to food safety requirements.

• Follow HACCP, hygiene, sanitation, and health and safety standards at all times.

• Assist with the proper handling and storage of food products to minimize waste.

• Support the Chef de Partie and senior culinary team during busy production periods.

Requirements

Candidate Requirements:

• Previous kitchen experience is preferred; fresh culinary graduates are welcome to apply.

• Culinary qualification or relevant professional training is an advantage.

• Basic knowledge of food preparation and kitchen operations.

• Basic understanding of HACCP and food safety standards.

• Positive attitude and willingness to learn and develop culinary skills.

• Ability to follow instructions and work effectively as part of a team.

• Good attention to detail and commitment to cleanliness.

• Ability to work in a fast-paced and high-volume banquet environment.

• Flexible and willing to support different kitchen sections as required.

• Flexibility to work shifts, weekends, public holidays, and extended hours during events.