Commis II - Main Kitchen

Position SummaryTo assist in the preparation and production of food according to the hotel's standards, recipes, and hygiene requirements, while maintaining a clean, organized, and efficient kitchen operation.Key ResponsibilitiesAssist the Chef de Partie with daily food preparation and kitchen operations.Prepare ingredients such as vegetables, meat, poultry, seafood, sauces, and other food items as instructed.Follow standard recipes, portion controls, and presentation standards.Ensure all food is prepared, stored, and handled in accordance with food safety and hygiene standards.Maintain cleanliness and organization of workstations, kitchen equipment, utensils, and storage areas.Check the quality and freshness of ingredients before use and report any concerns to the supervisor.Assist with receiving, storing, labeling, and rotating food products according to FIFO principles.Minimize food wastage and use ingredients efficiently.Support the kitchen team during service and ensure food preparation is completed on time.Follow all hotel policies, HACCP requirements, health and safety procedures, and Marriott standards where applicable.Assist with daily kitchen opening, closing, cleaning, and stock-taking duties.Maintain a professional and cooperative relationship with colleagues and other departments.Perform any other reasonable duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.Qualifications & ExperienceHigh school education or equivalent preferred.Culinary qualification or basic food preparation training is an advantage.Previous experience in a hotel, restaurant, or commercial kitchen is preferred.Knowledge of basic food preparation and kitchen hygiene practices.Ability to work effectively in a fast-paced and multicultural environment.Skills & CompetenciesBasic culinary and food preparation skills.Good knowledge of food hygiene and safety.Attention to detail and quality.Good communication and teamwork skills.Ability to follow instructions and standard recipes.Ability to work under pressure and meet operational deadlines.Good organization and time-management skills.Willingness to learn and develop culinary skills.Flexible to work shifts, weekends, and public holidays.Key Performance AreasFood quality and consistency.Compliance with food safety and hygiene standards.Preparation efficiency and timely completion of tasks.Kitchen cleanliness and organization.Minimization of food waste.Teamwork and cooperation.Adherence to hotel policies and operational standards.