Company: The Marque Club
Department: Culinary / Kitchen Operations
Designation: Commis Chef
Job Summary
The Commis Chef is responsible for assisting in the preparation and presentation of high-quality dishes while maintaining hygiene, food safety, and kitchen standards. The role involves supporting senior chefs in daily kitchen operations and ensuring efficient service delivery.
Key Responsibilities
- Assist in the preparation, cooking, and presentation of menu items as per established recipes and standards.
- Ensure proper mise en place and maintain cleanliness and organization of the assigned kitchen section.
- Follow food safety, hygiene, and sanitation guidelines at all times in accordance with company policies.
- Support senior chefs during service periods and ensure timely execution of orders.
- Monitor stock levels, report shortages, and assist in receiving and storing food supplies appropriately.
- Minimize food wastage through proper handling and portion control practices.
- Maintain all kitchen equipment in good working condition and report any maintenance issues promptly.
- Work collaboratively with the culinary team to deliver exceptional dining experiences for members and guests.
Qualifications & Experience
- Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
- 1–3 years of experience in a similar role within hotels, clubs, restaurants, or hospitality establishments.
- Basic knowledge of food preparation techniques and kitchen operations.
- Understanding of food safety and hygiene standards.
Skills & Competencies
- Passion for cooking and willingness to learn.
- Ability to work efficiently in a fast-paced environment.
- Robust teamwork and communication skills.
- Attention to detail and commitment to quality.
- Flexibility to work in shifts, weekends, and public holidays.