Commis Chef
- Nairobi
- Permanent
- Full-time
- Maintain performance standards as per the Departmental Operations Manual and Hotel Policy.
- Ensure timely, accurate delivery of fresh/cooked meats, fish and seafood to each kitchen section in required quantities and quality.
- Prepare all dishes following brand-standard recipes and presentation.
- Consult with senior chefs regarding food production requirements for special events or outside catering.
- Inspect deliveries from suppliers to confirm they meet Kitchen Department standards.
- Store all stocks securely and under correct conditions for each commodity type.
- Apply portion control per standard recipes and actively minimize waste.
- At end of service, switch off and clean workstations and surfaces.
- Maintain cleanliness of all work areas, butchery equipment and utensils to hotel hygiene standards.
- Operate butchery equipment safely and correctly for efficiency and personal safety.
- Support implementation of food safety and hygiene standards, including HACCP and municipal regulations.
- Participate in training and development programs to enhance personal and departmental standards.
- Adapt flexibly to changes in Food & Beverage operations as directed by the hotel.
- Rotate across different kitchen outlets of the department as needed.
- Perform any other reasonable duties assigned by supervisors.
- 1 year experience in similar role and industry.
- Experience in 4 types of Indian regional/modern tandoor bread and kebabs veg & non veg.
- An ability to demonstrate your confident personality and a passion to learn and be challenged.
- Strong understanding of modern food trends.
- Willing to work a range of shifts per week for breakfast, lunch and dinner