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.

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.