Commis III - Western Kitchen

RE - Hong Kong (HKGHC); Hong Kong; On-site; HKD 180,000 - 240,000; Full time

Job summary

IHG Hotels & Resorts in Hong Kong seeks a skilled kitchen professional to support the Executive Chef and senior chefs in maintaining hotel standards across all kitchen areas. You will prepare daily dishes aligned with business needs and monitor inventory to minimize waste while balancing cost and quality.

Responsibilities include HACCP-compliant hygiene, utilization of surpluses, and market-tested menu innovations. This role offers opportunities for growth within a diversified hospitality group.

Qualifications

• Diploma or Vocational Certificate in Culinary Skills or related field.
• Knowledge of HACCP and current market trends.
• 1 year of experience as a chef, including at least 1 year in a related role.

Responsibilities

• Assist Executive Chef and senior chefs in the smooth running of the Kitchen to maintain hotel standard.
• Prepare food on a daily basis according to business requirements.
• Check inventory quality and control stock levels to ensure rotation and avoid wastage.
• Balance cost control with food quality.
• Maintain proper Hygiene & Safety implementation per HACCP requirements.
• Utilize food surpluses and leftovers considering guest numbers, market conditions and menu popularity.
• Introduce and test market-oriented new products in terms of price and product.
• Recycle food wastage management.

Skills

HACCP knowledge

Hygiene & safety

Inventory management

Education

Diploma or Vocational Certificate in Culinary Skills

Job description

YOUR DAY TO DAY

• To assist Executive Chef and other senior chefs in the smooth running of Kitchen that all areas of Kitchen are maintained to Hotel Standard

• To prepare food on a daily basis according to business requirements

• Check inventory quality and control stock level to ensure rotation and avoid wastage

• Keep balance between cost control and food quality

• Maintain proper Hygiene & Safety implementation in accordance to HACCP requirements

• Utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu

• Introduces and tests the market with new products which are market-orientated in terms of price and product

• Recycle food wastage manning

QUALIFICATIONS AND REQUIREMENTS

• Diploma or Vocational Certificate in Culinary Skills or related field
• Have knowledge of HACCP and the latest market trends
• 1 years’ experience as a chef including at least 1 years an equivalent combination of education and experience

We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.

We offer promising career opportunities with excellent remuneration packages, on-going professional learning & development, a culture of service excellence and a diversed workplace that celebrates differences.

Applicants who do not hear from us within four weeks should consider their applications unsuccessful. Data collected will be used for recruitment purpose only.