Introduction
We are seeking a motivated Commis di Dapur to join the culinary team of a thriving restaurant‑hotel operation. This entry‑level kitchen role offers a unique opportunity to develop professional cooking skills while supporting the daily service of both hotel guests and restaurant patrons. The successful candidate will work in a fast‑paced, high‑standards environment, assisting senior chefs, learning new techniques, and contributing to a seamless dining experience.
Responsibilities
- Assist the sous‑chef and head chef in the preparation of mise en place, including chopping, portioning, and basic cooking tasks.
- Maintain cleanliness and organization of workstations, ensuring compliance with food safety and hygiene standards.
- Execute simple recipes and garnish dishes under supervision, adhering to presentation guidelines.
- Monitor stock levels of ingredients, report shortages, and help with basic inventory checks.
- Support the plating and expediting process during service, ensuring timely delivery of orders.
- Participate in daily kitchen briefings, communicating any issues or special dietary requirements.
- Collaborate effectively with both front‑of‑house and back‑of‑house teams to resolve service challenges.
- Adapt to high‑pressure situations, such as peak dinner periods, while maintaining composure and quality.
- Comply with all health, safety, and fire‑prevention protocols, including proper handling of equipment and chemicals.
- Continuously seek learning opportunities, attending on‑the‑job training sessions and culinary workshops offered by the hotel.
Requirements
- Minimum education: SMA/SMK or equivalent.
- Gender: Female (as per client specification).
- At least 2 years of relevant kitchen experience, preferably in a hotel or upscale restaurant setting.
- Strong communication skills and ability to follow detailed instructions.
- Honesty, reliability, and a strong sense of personal responsibility.
- Demonstrated ability to work both independently and as part of a team.
- Resilience under pressure with a willingness to work during busy service periods.
- Basic cooking skills, including knowledge of common culinary techniques and ingredient handling.
- Flexibility to work Monday through Saturday, 08:00 – 17:00, with occasional overtime during special events.
Benefits
- Competitive monthly salary with performance‑based incentives.
- Meal allowance and access to staff dining facilities.
- Comprehensive health insurance and occupational safety coverage.
- Professional development programs, including culinary certification support.
- Opportunities for career progression within the hotel’s multi‑property brand.
- Paid annual leave, sick leave, and statutory holidays.
- Uniform provision and laundry services.
About Company
Our client operates a distinguished hotel‑restaurant brand renowned for blending contemporary hospitality with authentic local cuisine. Situated in a vibrant city center, the property attracts both business travelers and leisure guests, offering an upscale dining experience complemented by elegant banquet services. The culinary team prides itself on creativity, consistency, and a commitment to sustainable sourcing. Joining this organization means becoming part of a supportive, multicultural workforce that values continuous learning, teamwork, and excellence in service.
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