Commis Chef

Accor Group

Prepare, cook, and present menu items according to recipes and quality standards.

Follow proper storage, labeling, and rotation of food products to minimize waste.

Assist the Chef de Partie in daily kitchen operations and mise-en-place preparation.

Maintain cleanliness and organization in all kitchen areas, adhering to food safety regulations.

Support plating and presentation to ensure visual appeal and consistency.

Receive and check food deliveries, ensuring quality and freshness of products.

Assist in inventory management and reporting shortages promptly.

Ensure compliance with hotel hygiene and sanitation procedures at all times.

Uphold Sofitel brand standards for presentation, efficiency, and service excellence.

Collaborate with team members to ensure smooth kitchen workflow during peak service hours.

Participate in daily briefings, team meetings, and scheduled training sessions.

Maintain proper grooming, punctuality, and a professional attitude.

Perform additional tasks assigned by senior chefs to support kitchen efficiency.

Candidate Requirements

• Diploma or certificate in culinary arts or vocational hospitality.
• Previous experience in a 4- or 5-star hotel kitchen preferred.
• Strong passion for food preparation and creativity in presentation.
• Ability to perform efficiently under pressure in a fast-paced environment.
• Excellent teamwork and communication skills.
• Strong knowledge of food hygiene, storage, and safety standards.
• Positive attitude with attention to detail and willingness to learn.
• Flexibility to work shifts, weekends, and holidays as required.
• Fluency in English; additional languages are an advantage.