Are you looking for a great opportunity to build your career in hospitality? We are hiring a Commis I – Cold Kitchen to join a professional kitchen team in a hotel or restaurant environment. This role is ideal for candidates who are passionate about food preparation, cold kitchen operations, and maintaining high-quality standards in a fast-paced kitchen.
The Commis I – Cold Kitchen position plays an important role in supporting the culinary team by preparing cold dishes such as salads, sandwiches, cold appetizers, dressings, and buffet items. The candidate must be hardworking, detail-oriented, and able to follow recipes and kitchen instructions accurately. If you have experience in the Garde Manger section, this is a strong advantage.
Position: Commis I – Cold Kitchen
The Commis I works under the supervision of the Chef de Partie (CDP), Demi Chef de Partie (DCDP), and Sous Chef. Your main responsibility is to assist with daily preparation tasks and ensure that all cold kitchen items are prepared according to hotel standards, hygiene rules, and food safety regulations.
This role requires good knowledge of cold food preparation techniques and the ability to work efficiently while keeping the workstation clean and organized. A Commis I is expected to be more skilled than a Commis II and should be able to handle assigned tasks independently with minimal supervision.
Key Responsibilities of Commis I – Cold Kitchen
As a Commis I – Cold Kitchen, your duties and responsibilities may include:
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Preparing cold kitchen food items such as salads, cold starters, canapés, sandwiches, and dressings as per recipes and standards.
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Supporting daily mise en place for buffet, banquet, and à la carte service.
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Assisting in the preparation of cold platters, fruit platters, cheese boards, and decorative garnishes.
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Ensuring all food items are fresh, properly stored, and ready for service at the required time.
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Maintaining excellent food presentation and portion control for every dish.
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Following HACCP procedures and food safety rules to maintain hygiene and avoid contamination.
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Checking food quality, temperature, and freshness before sending dishes to service.
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Keeping the cold kitchen workstation clean, sanitized, and well-organized at all times.
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Properly labeling and storing ingredients using FIFO (First In, First Out) and FEFO practices.
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Reporting any damaged equipment, food shortages, or quality issues to the supervisor immediately.
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Assisting in stock rotation and helping with daily kitchen inventory when required.
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Reducing food wastage by using ingredients properly and following correct preparation methods.
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Working closely with the hot kitchen team, pastry section, and stewarding department to maintain smooth kitchen operations.
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Supporting the team during busy hours and ensuring service runs efficiently.
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Maintaining professional behavior, teamwork, and good communication with colleagues.
Skills and Requirements
To be successful in this position, the ideal candidate should meet the following requirements:
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Minimum 1–3 years of experience in a hotel or restaurant cold kitchen section.
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Knowledge of Garde Manger and cold food preparation techniques.
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Basic understanding of kitchen hygiene, sanitation, and HACCP standards.
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Ability to work in a fast-paced environment and handle pressure during peak service hours.
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Good knife skills and understanding of food presentation.
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Team player with a positive attitude and willingness to learn.
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Ability to follow instructions, recipes, and kitchen standards consistently.
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Flexible to work shifts, weekends, and public holidays.
Why Join Us?
This Commis I role is a great opportunity to work in a professional kitchen environment where you can develop your culinary skills and grow your career. You will gain valuable experience working with an experienced team, learning international standards, and improving your knowledge in food preparation and cold kitchen operations.
We offer a supportive workplace, opportunities for training, and career growth for motivated candidates who want to succeed in the hospitality industry.
