Commis Chef

POSITION SUMMARY

The Commis Chef is responsible for preparing ingredients, cooking and presenting food in accordance with hotel recipes, quality standards, and food safety requirements. The role supports daily kitchen operations by ensuring efficient food preparation, maintaining clean and organized work areas, monitoring food quality, and adhering to HACCP principles and workplace health and safety standards. The successful candidate will work collaboratively with the culinary team to deliver a consistent, high-quality food product that meets guest expectations.

KEY RESPONSIBILITIES

• Prepare, portion, measure, and cook food according to approved recipes, quality standards, and presentation guidelines.
• Assist with daily food production, including hot and cold food preparation, ensuring consistency in taste, quality, and appearance.
• Maintain adequate mise-en-place and ensure workstations are properly set up and broken down before and after service.
• Operate kitchen equipment safely, including ovens, stoves, grills, fryers, and other food preparation equipment.
• Monitor food quality, temperatures, and presentation throughout preparation and service.
• Maintain high standards of cleanliness and sanitation for kitchen areas, utensils, tools, and equipment.
• Follow HACCP food safety procedures and all health, safety, and hygiene regulations.
• Minimize food wastage and support departmental cost-control initiatives through efficient use of resources.
• Report equipment malfunctions, food contamination, safety hazards, accidents, or maintenance issues immediately.
• Work closely with chefs and team members to ensure smooth kitchen operations and timely service delivery.
• Adapt to varying business levels, changing rosters, and operational requirements.
• Support a positive team culture through professional communication and collaboration with colleagues and other departments.

PREFERRED QUALIFICATION

• Certificate in Commercial Cookery, Hospitality Operations, or a related culinary qualification.
• Previous experience in a similar kitchen or culinary role, preferably within a hotel or hospitality environment.
• Sound knowledge of kitchen operations, food preparation techniques, and culinary fundamentals.
• Strong understanding of food safety, food handling practices, and HACCP principles.
• Pastry preparation experience or background would be an advantage.
• Good communication, organizational, and time management skills.
• Ability to work effectively in a fast-paced environment and under pressure.
• Knowledge of workplace health, safety, security, and emergency procedures.
• Flexible and willing to work shifts, weekends and public holidays when required.
• Physically fit and capable of standing for extended periods and performing manual handling duties safely.
• Demonstrated commitment to teamwork, professionalism, and delivering exceptional guest experiences

MUST HAVE WORKING RIGHTS IN PAPUA NEW GUINEA.