Commis Chef at Newmark Hotels

Job Advert Summary    

• A Commis Chef is an entry-level position in the culinary field, responsible for assisting and supporting the kitchen team in the preparation and production of food items. The Commis Chef works under the guidance of senior chefs and is exposed to various aspects of kitchen operations to develop a strong foundation in culinary skills and techniques

Minimum Requirements    

• Some establishments do inhouse training and community outreach programs and these requirements may not be applicable.
• High school diploma or equivalent.
• 1-2 years experience in a kitchen environment.
• Working effectively in a multi-cultural environment.
• Culinary school training or relevant culinary certifications are a plus.
• Basic of cooking techniques, food preparation, and kitchen equipment.
• Knowledge of food safety and sanitation standards.
• Strong attention to detail and organizational skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Strong teamwork and communication skills.
• Flexibility to work varying shifts, including weekends and holidays.

Duties and Responsibilities    
Key Responsibilities:

Food Preparation:

• Assist in the preparation of ingredients, including chopping, slicing, and dicing vegetables, meats, and other food items according to established recipes and guidelines.

Cooking:

• Follow recipes and instructions to cook and assemble dishes, ensuring consistency in taste, texture, and presentation.

Plating:

• Assist in arranging and garnishing dishes on plates, ensuring they are visually appealing and in adherence to the established standards.
• Familiarise yourself with the menu

Station Maintenance:

•  Maintain a clean and organized workstation, including proper storage of ingredients, utensils, and equipment. Adhere to food safety and sanitation standards.

Inventory Management:

•  Assist in monitoring ingredient inventory levels and notify senior chefs or supervisors when supplies need replenishing.

Assistance to Senior Chefs:

•  Collaborate with the senior kitchen staff in various tasks such as preparing sauces, stocks, and other foundational components of dishes.

Adherence to Standards:

• Ensure all food items prepared meet the quality, taste, and presentation standards set by the head chef or kitchen manager.

Communication:

• Maintain effective communication with fellow kitchen staff regarding orders, ingredients, and any kitchen-related concerns.
• Positive attitude
• Good team player

Learning and Development:

• Participate actively in training sessions and take the initiative to learn new cooking techniques and methods. Strive to improve culinary skills and expand knowledge of different cuisines.

Adaptability:

•  Willingness to rotate between different kitchen stations, gaining exposure to various roles and responsibilities within the kitchen.

Physical Requirements:

• Ability to stand for extended periods.
• Lift and carry heavy pots, pans, and other kitchen equipment.
• Work in hot and fast-paced kitchen environments.
• Ability to bend, kneel, and perform repetitive motions.

Career Path:

•  Commis Chefs often start in entry-level positions but can progress within the culinary field based on experience and skill development. With dedication and continued learning, Commis Chefs can move up to roles such as Demi Chef de Partie, Chef de Partie, and eventually advance to higher positions such as Sous Chef and Executive Chef.

Deadline:31st August,2026