Commis 1

Food Preparation & Production

1. Prepare mise en place and food items according to approved recipes and standards.
2. Maintain an accurate inventory list for the assigned kitchen station.
3. Demonstrate the ability to support other kitchen sections when required, with basic overall kitchen knowledge.
4. Ensure standard recipes, portion control, and plating guides are followed consistently.
5. Assist in checking quality and quantity of all goods received for the kitchen.
6. Support the preparation of recipes, costing sheets, and menu documentation when required.
7. Assist in special food promotions, events, and culinary activities.
8. Communicate effectively with Outlet Supervisors to ensure food items and presentations are clearly understood.
9. Control food wastage without compromising quality.
10. Recommend improvements to kitchen systems and procedures to enhance efficiency and service quality.

Organization, Set-Up & Hygiene

1. Check buffet setup, food quantity, quality, and labeling before and during service.
2. Attend daily briefings and departmental communication meetings.
3. Ensure all kitchen equipment is clean, functional, and safely stored at the end of each shift.
4. Handover all relevant operational information to the next shift or supervisor.
5. Share skills and culinary knowledge with team members.
6. Apply HACCP standards consistently in daily operations.

During Service & Guest Interaction

1. Assist in explaining dishes and recommending specialties or promotions when required.
2. Ensure buffet displays are replenished promptly and food quality meets Rixos standards.
3. Maintain a calm, organized, and professional kitchen environment.
4. Check food quality and presentation before items leave the kitchen.

General & Administrative Duties

1. Be punctual and maintain professional grooming at all times.
2. Comply with hotel rules, regulations, and disciplinary procedures.
3. Promote a positive team spirit, high morale, and pride within the department.
4. Deliver a helpful, professional, and guest-oriented attitude at all times.
5. Anticipate guest needs to enhance service quality and satisfaction.
6. Cooperate fully with colleagues and support other departments when required.
7. Stay familiar with all relevant operational manuals and standards.
8. Perform any other duties as assigned by Management.

• Diploma or Certificate in Culinary Arts or Hospitality
• Minimum 2–3 years’ experience in a similar role within a 4–5 star hotel or resort
• Basic knowledge of international culinary standards and kitchen operations

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.