Commis III – Kitchen Assistant

About the role

The Commis III will work in the hotel kitchen to prepare potentially hazardous foods safely and support the culinary team. This position ensures food quality, hygiene, and compliance with HACCP standards while delivering excellent service to guests.

Key responsibilities

• Prepare all potentially hazardous foods at the correct temperature following HACCP guidelines.
• Check food quality and report any non‑conforming products to the manager.
• Take full responsibility for the section when the immediate supervisor is absent.
• Follow menu specifications, portion sizes, and presentation standards set by the Chef.
• Maintain a hygienic work area in line with hotel safety rules.
• Communicate important matters to the direct supervisor promptly.
• Report equipment failures to the Maintenance Department and submit maintenance requests.
• Participate in training and development programs as required.
• Assist the Duty Manager with assigned tasks and comply with reasonable management requests.
• Implement energy‑saving measures and proper waste management to reduce environmental impact.
• Support quality management and food safety systems throughout the facility.

Required profile

• High school diploma or vocational qualification.
• Ability to learn the role within three years and perform duties independently.
• Positive attitude, strong interpersonal skills, and a professional appearance.
• Commitment to hotel rules, safety regulations, and environmental standards.

Required skills

• HACCP knowledge.
• Food safety management.
• Temperature control for food preparation.