Commis II

Food Preparation & Production

1. Prepare mise en place and assigned food items according to standard recipes and instructions.
2. Maintain an inventory list for the assigned kitchen station.
3. Demonstrate flexibility to support other kitchen sections when required.
4. Ensure compliance with standard recipes, portion control, and plating guidelines.
5. Assist in checking quality and quantity of goods received for kitchen operations.
6. Support preparation of basic recipes, menu documentation, and costing when required.
7. Assist in food promotions, special events, and culinary activities.
8. Communicate effectively with supervisors and outlet teams regarding food items.
9. Control food wastage while maintaining high quality standards.
10. Suggest operational improvements to enhance efficiency and service quality.

Organization, Set-Up & Hygiene

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

During Service & Guest Interaction

1. Assist in explaining dishes and recommending specialties or promotions when requested.
2. Ensure buffet displays are replenished promptly and food quality meets Rixos standards.
3. Maintain a calm, organized, and professional working atmosphere in the kitchen.
4. Check food quality and presentation before dishes 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 team spirit, morale, and pride within the department.
4. Deliver a professional, helpful, and guest-oriented attitude.
5. Anticipate guest needs to enhance service quality and satisfaction.
6. Cooperate fully with colleagues and support other departments when required.
7. Remain familiar with all relevant operational manuals and standards.
8. Perform any other reasonable duties as assigned by Management.

• Diploma or Certificate in Culinary Arts, Hospitality, or related fields
• Minimum 1–2 years’ experience in a similar role within a 4–5 star hotel or resort
• Basic understanding of professional 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.