Commis I - Laguna

Assist in the preparation and cooking of menu items according to recipes and standards.

Follow instructions from the Demi Chef de Partie, Chef de Partie, and Sous Chef.

Ensure proper food handling, storage, and labeling in line with HACCP standards.

Maintain cleanliness and organization of the work station and kitchen areas.

Assist with mise en place and basic food preparation tasks.

Ensure food quality, consistency, and presentation meet hotel standards.

Minimize waste and assist in stock rotation (FIFO).

Adhere to all health, safety, and hygiene regulations.

Work cooperatively with colleagues to ensure smooth kitchen operations.

Diploma or certification in Culinary Arts is an advantage.

Minimum 1–2 years’ experience in a similar role in a hotel or restaurant.

Basic knowledge of kitchen operations and food preparation techniques.

Understanding of hygiene and safety standards (HACCP preferred).

Ability to work in a fast-paced environment and under pressure.

Good communication and teamwork skills.

Flexible to work shifts, weekends, and public holidays.