Commis Chef at Domeo Resources International (DRI)

Job Description

• The Commis Chef is responsible for assisting in the preparation, cooking, and presentation of high-quality meals while supporting the efficient operation of the kitchen.
• The role works under the guidance of senior chefs to ensure all food is prepared in accordance with the hotel's superior luxury standards, recipes, food safety regulations, and Standard Operating Procedures (SOPs).
• The ideal candidate must be passionate about culinary arts, eager to learn, disciplined, and committed to delivering exceptional food quality and guest satisfaction.

Responsibilities

Food Preparation:

• Assist in the preparation and cooking of menu items according to established recipes and standards.
• Prepare ingredients by washing, peeling, chopping, marinating, weighing, and measuring as required.
• Support the production of meals for restaurants, room service, banquets, buffets, and special events.
• Ensure food is prepared efficiently while maintaining consistency in quality and presentation.

Kitchen Operations:

• Support the Chef de Partie and Demi Chef de Partie in the daily operation of the assigned kitchen section.
• Ensure workstations are fully prepared before service begins.
• Maintain an organized workflow to support efficient kitchen operations.
• Assist with setting up and closing down kitchen stations.

Food Quality and Presentation:

• Follow standardized recipes and portion sizes.
• Ensure dishes are attractively presented according to luxury hospitality standards.
• Conduct basic quality checks on ingredients before use.
• Report any quality concerns to the supervising chef immediately.

Hygiene, Health and Safety:

• Maintain the highest standards of food hygiene and personal cleanliness.
• Comply with HACCP principles, food safety regulations, and hotel policies.
• Keep workstations, equipment, utensils, and storage areas clean and sanitized.
• Handle food safely and ensure proper storage of ingredients.

Inventory and Stock Control:

• Assist in receiving, checking, and storing food deliveries.
• Ensure proper stock rotation using FIFO and FEFO principles.
• Minimize food wastage through careful handling and portion control.
• Report low stock levels and damaged items promptly.

Equipment Maintenance:

• Use kitchen equipment safely and responsibly.
• Clean kitchen tools and equipment after use.
• Report faulty equipment or maintenance issues immediately.
• Ensure equipment is stored correctly after each shift.

Teamwork and Learning:

• Work collaboratively with all kitchen staff to achieve operational goals.
• Participate in training sessions and continuously develop culinary skills.
• Learn new cooking techniques, recipes, and presentation methods from senior chefs.
• Support colleagues during busy service periods to ensure timely food delivery.

Administrative Responsibilities:

• Follow kitchen schedules and daily production plans.
• Maintain accurate records where required.
• Attend departmental meetings and training sessions.
• Perform any other duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.
• Competencies / Skills
• Basic culinary and food preparation skills
• Knowledge of kitchen operations and food safety practices
• Good knife handling and food preparation techniques
• Strong attention to detail
• Ability to follow recipes and instructions accurately
• Good communication and teamwork skills
• Time management and organizational abilities
• Willingness to learn and develop professionally
• Behavioural Qualities / Other Competences
• Passion for cooking and hospitality
• Professional and well-groomed appearance
• Positive attitude and willingness to learn
• High level of discipline and reliability
• Strong work ethic and commitment to quality
• Ability to work under pressure in a fast-paced environment
• Team player with a proactive mindset
• Commitment to maintaining high standards of hygiene and cleanliness

Key Performance Indicators (KPIs)

• Food preparation accuracy and consistency
• Compliance with food safety and hygiene standards
• Timeliness of food preparation
• Quality and presentation of dishes
• Food wastage and portion control
• Cleanliness and organization of assigned workstation
• Teamwork and operational support
• Compliance with Standard Operating Procedures (SOPs)
• Attendance, punctuality, and reliability
• Successful completion of training and skills development

Qualifications

• Diploma, Certificate, OND, or professional qualification in Culinary Arts, Catering, Hospitality Management, or a related discipline is an added advantage.
• Minimum of 1–3 years' experience as a Commis Chef, Kitchen Assistant, or similar role in a hotel, restaurant, or catering establishment.
• Experience in a superior luxury hotel, fine dining restaurant, or upscale hospitality establishment is highly desirable.
• Basic knowledge of international and local cuisines is an added advantage.
• HACCP or Food Safety Certification is preferred.