Commis I (Pan Asian Cuisine Specialty)​

Role Overview

Commis I (Pan Asian Cuisine Specialty) at IHG Hotels & Resorts. The role is based at Holiday Inn & Suites Kuwait Salmiya.

Role Purpose

Support the Culinary team in preparing and presenting high-quality food while maintaining the hotel's standards for taste, presentation, hygiene, and food safety. Work closely with senior chefs, develop culinary skills, and contribute to delivering a consistent and memorable dining experience for guests.

Key Responsibilities

Food Preparation & Cooking

• Assist in the preparation, cooking, and presentation of food according to approved recipes, portion sizes, and presentation standards.
• Follow established recipes and cooking procedures to maintain consistency and minimize food wastage.
• Ensure food is prepared and served at the correct temperature, quality, and presentation standard.
• Check the freshness and quality of ingredients before use and immediately report any concerns to the supervisor.

Mise en Place & Workstation Management

• Complete daily mise en place and ensure assigned workstations are properly prepared before service.
• Maintain cleanliness and organization of the workstation, equipment, utensils, refrigerators, and storage areas.
• Use kitchen equipment safely and correctly and report any malfunction or maintenance requirement.

Food Storage & Inventory

• Properly store, label, date, and rotate food products in accordance with FIFO/FEFO procedures.
• Assist with receiving, storing, and handling food items when required.
• Support effective control of food costs by following portion standards and avoiding unnecessary wastage.

Food Safety & Hygiene

• Follow all hotel HACCP, food safety, hygiene, and sanitation standards at all times.
• Follow hotel policies, procedures, grooming standards, and health and safety requirements.

Team Support & Operations

• Support the Chef de Partie and senior chefs during daily operations, including busy service periods, banquets, and special events.
• Cooperate with colleagues across different kitchen sections and provide operational support when required.
• Attend departmental briefings, training sessions, and other learning activities.
• Perform any other reasonable duties assigned by the Chef de Partie, Sous Chef, Executive Chef, or management based on operational requirements.

Qualifications & Experience

• Culinary qualification or relevant vocational training is preferred.
• Previous kitchen experience in a hotel, restaurant, or similar hospitality environment is an advantage.
• Basic knowledge of food preparation, cooking techniques, kitchen equipment, and food hygiene.
• Understanding of HACCP and food safety practices is preferred.

Skills & Competencies

• Ability to work effectively in a fast-paced kitchen environment.
• Willingness to work shifts, weekends, and public holidays according to operational requirements.

Additional Information

• Competitive salary and benefits package.
• Duty meals and colleague accommodation, as applicable.
• Transportation and other benefits in line with hotel policy.
• Annual leave, public holidays, and end-of-service benefits in accordance with Kuwait Labour Law.
• Learning, training, and professional development opportunities.
• Career growth opportunities within IHG.
• A diverse, inclusive, and supportive working environment.
• Colleague recognition, engagement, wellbeing, and social activities.
• Access to IHG colleague benefits and hotel discounts, subject to eligibility.