Commis I (Pan Asian Cuisine Specialty)​

Key Responsibilities

• Assist in the preparation, cooking, and presentation of food according to approved recipes, portion sizes, and presentation standards.
• Complete daily mise en place and ensure assigned workstations are properly prepared before service.
• Support the Chef de Partie and senior chefs during daily operations, including busy service periods, banquets, and special events.
• Ensure food is prepared and served at the correct temperature, quality, and presentation standard.
• Follow established recipes and cooking procedures to maintain consistency and minimize food wastage.
• Properly store, label, date, and rotate food products in accordance with FIFO/FEFO procedures.
• Maintain cleanliness and organization of the workstation, equipment, utensils, refrigerators, and storage areas.
• Follow all hotel HACCP, food safety, hygiene, and sanitation standards at all times.
• Check the freshness and quality of ingredients before use and immediately report any concerns to the supervisor.
• Assist with receiving, storing, and handling food items when required.
• Use kitchen equipment safely and correctly and report any malfunction or maintenance requirement.
• Support effective control of food costs by following portion standards and avoiding unnecessary wastage.
• Cooperate with colleagues across different kitchen sections and provide operational support when required.
• Attend departmental briefings, training sessions, and other learning activities.
• Follow hotel policies, procedures, grooming standards, and health and safety requirements.
• 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.
• Ability to work effectively in a fast-paced kitchen environment.
• Willingness to work shifts, weekends, and public holidays according to operational requirements.

What We Offer

At Holiday Inn® & Suites Kuwait Salmiya, we believe our colleagues are at the heart of delivering True Hospitality for Good. As part of our team, you can expect:

• 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

Join a team where you can develop your culinary skills, grow your career, and be part of one of the world’s leading hotel companies.