Commis de Cuisine

Your day to day Key Responsibilities ​ ​ Assist with basic food preparation and cooking as directed.​ Follow standardized recipes, portion control, and kitchen procedures.​ Maintain cleanliness and hygiene of workstations and equipment.​ Comply with IHG standards, HACCP, and local health regulations.​ Assist in receiving, storing, and rotating stock (FIFO).

​ Use kitchen equipment safely and report any defects or safety issues.​ Support the kitchen team to ensure smooth daily operations.​ ​ ​ Qualifications ​ ​ Basic culinary training or certification preferred.​ Previous kitchen experience an advantage but not essential.​ Willingness to learn and develop culinary skills.

​ ​ ​ Skills & Competencies ​ ​ Basic food handling knowledge​ Good hygiene and safety awareness​ Teamwork and positive attitude​ Ability to work in a fast-paced environment​ ​ Maintain your department's consistency through the continuous improvement of the quality of raw and processed ingredients, as well as all relevant costs and expenses.

​ To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipment upkeep, and Hygiene Program to meet the highest IHG standards.​ Actively contribute to the IHG Hotels Food Library and hold regular masterclasses within the team to continuously enhance quality.

​ Daily, weekly, and monthly planning with your team while delegating skill-based tasks to the appropriate team members.​ To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.​ Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests' needs.

​ Ensures customer satisfaction in accordance with the Inter. Continental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHG Brand.​ He must ensure that all food offerings at the resort are the most attractive and flavorful possible so that we consistently provide the highest quality food to our guests.

​ I personally meet with potential event guests for menu planning and discussions. I interact with IHG guests daily in outlets and create meaningful relationships. ​ Personally, I monitor and follow through on VIP guests' and special dietary requirements.​