Commis - Raffles Club

Job Description

The Commis in the Raffles Club is responsible for supporting the culinary team in delivering refined food experiences tailored to discerning guests. Working under the guidance of senior chefs in the kitchen, the Commis assists in preparing high-quality dishes for both à la carte and buffet presentations, ensuring consistency, freshness, and timely service. Key responsibilities include basic food preparation, mise en place, maintaining hygiene standards, and contributing to the smooth daily operations of the kitchen. This role offers a valuable opportunity to develop foundational culinary skills within a dynamic, service-oriented environment, while upholding the exceptional standards synonymous with the Raffles brand.

Qualifications

• Education : A high school diploma or equivalent is required. A formal education in culinary arts or completion of a culinary program will be an advantage.
• Culinary Knowledge : Solid foundation in basic culinary techniques, food preparation methods, and kitchen equipment operation is essential. Exposure to international cuisines and knowledge of buffet and plated service styles, particularly in a luxury hotel setting, is a plus.
• Experience : Prior experience working in a professional kitchen, preferably within a hotel, executive lounge, or banquet environment, is preferred. Internship or apprenticeship experience in food production or kitchen operations will be considered an asset.
• Skills : Good knife skills, ability to follow standardized recipes, and proficiency in basic cooking methods such as sautéing, boiling, grilling, and baking. The ability to maintain consistency, pay attention to detail, and perform tasks efficiently in a fast-paced environment is important.
• Hygiene and Safety : Understanding of food hygiene standards and adherence to safe food handling practices is mandatory. Familiarity with HACCP principles and general kitchen sanitation procedures is essential.
• Physical Stamina : The role requires long periods of standing, lifting kitchen equipment or ingredients, and handling repetitive tasks. Physical fitness and endurance are necessary to meet the demands of daily kitchen operations.
• Teamwork and Communication : Must be able to take clear direction from senior chefs and communicate effectively with fellow team members. A collaborative spirit and positive attitude are essential for supporting a cohesive, high-performing kitchen team.