Commis (Cold Section)

Pt Teja Uluwatu Satu; Provinsi Bali; On-site; IDR 27,900,000 - 50,220,000; Full time

Job summary

TEJA ULUWATU in Bali seeks a Commis – Cold Section to join our kitchen team, supporting the Chef de Partie in daily cold station operations and ensuring quality, hygiene, and presentation standards are met.

You will prepare mise en place, salads, dressings, and cold items, following recipes and SOPs, with attention to cleanliness, portion control, and timely service. Training and development opportunities are offered within a busy, professional kitchen.

Qualifications

• Previous experience in a professional kitchen is preferred.
• Experience in a cold kitchen, salad section, garde manger, restaurant, hotel, or similar operation is an advantage.
• Culinary education or relevant kitchen training is an advantage.
• Basic knowledge of food preparation, cold dishes, salads, sauces, garnishes, and plating.
• Basic understanding of food hygiene, sanitation, and food safety procedures.
• Good attention to detail and commitment to food quality.
• Able to follow recipes, instructions, and kitchen SOPs accurately.
• Able to work efficiently under pressure in a fast-paced kitchen environment.
• Good communication and teamwork skills.
• Reliable, disciplined, responsible, and well-organized.

Responsibilities

• Assist the Chef de Partie in the daily operation of the cold section.
• Prepare and organize mise en place according to business levels, reservations, and service requirements.
• Prepare salads, appetizers, cold dishes, dressings, sauces, garnishes, and other cold food items according to standard recipes.
• Follow standard recipes, portion sizes, preparation methods, and presentation guidelines.
• Ensure all ingredients are properly prepared, portioned, labelled, stored, and ready for service.
• Maintain consistency in food quality, freshness, portioning, temperature, and presentation.
• Assist with plating and presentation of dishes according to the Chef's standards.
• Ensure food is prepared and served within the required service time.
• Support the Chef de Partie and other kitchen team members during busy service periods.
• Maintain high standards of food hygiene, personal hygiene, sanitation, and kitchen safety at all times.
• Follow proper food storage, labelling, temperature control, FIFO/FEFO, and food handling procedures.
• Check the quality and freshness of ingredients before preparation and service.
• Inform the Chef de Partie or supervisor of any shortages, damaged products, or quality issues.
• Assist with receiving, checking, and storing kitchen supplies when required.
• Minimize food waste by using ingredients efficiently and following proper storage procedures.
• Maintain the cleanliness, organization, and condition of the cold section, workstations, utensils, and equipment.
• Clean and sanitize equipment and work areas before, during, and after service.
• Assist with daily stock checks, inventory counts, and waste control when required.
• Report equipment problems, maintenance issues, food safety concerns, or operational problems to the Chef de Partie or supervisor.
• Follow all company policies, kitchen SOPs, health and safety regulations, and food safety standards.
• Maintain a professional attitude and positive working relationship with all kitchen and operational teams.
• Perform opening, service, and closing duties according to the company's kitchen SOPs.
• Carry out any other reasonable duties assigned by the Chef de Partie, Sous Chef, Head Chef, or Management.
• We are looking for a hands-on, reliable, and motivated Commis Chef who is willing to learn, support the kitchen team, and maintain high standards of food preparation and hygiene.

Skills

Hands-on

Reliable

Motivated

Teamwork skills

Education

Culinary education or training

Job description

TEJA ULUWATU is looking for a passionate, disciplined, and hardworking Commis – Cold Section to join our Kitchen Team.

As a Commis – Cold Section, you will support the Chef de Partie and kitchen team in the daily preparation and service of the cold section, ensuring all food preparation, presentation, hygiene, and kitchen standards are consistently maintained.

Key Responsibilities

Assist the Chef de Partie in the daily operation of the cold section.

Prepare and organize mise en place according to business levels, reservations, and service requirements.

Prepare salads, appetizers, cold dishes, dressings, sauces, garnishes, and other cold food items according to standard recipes.

Follow standard recipes, portion sizes, preparation methods, and presentation guidelines.

Ensure all ingredients are properly prepared, portioned, labelled, stored, and ready for service.

Maintain consistency in food quality, freshness, portioning, temperature, and presentation.

Assist with plating and presentation of dishes according to the Chef's standards.

Ensure food is prepared and served within the required service time.

Support the Chef de Partie and other kitchen team members during busy service periods.

Maintain high standards of food hygiene, personal hygiene, sanitation, and kitchen safety at all times.

Follow proper food storage, labelling, temperature control, FIFO/FEFO, and food handling procedures.

Check the quality and freshness of ingredients before preparation and service.

Inform the Chef de Partie or supervisor of any shortages, damaged products, or quality issues.

Assist with receiving, checking, and storing kitchen supplies when required.

Minimize food waste by using ingredients efficiently and following proper storage procedures.

Maintain the cleanliness, organization, and condition of the cold section, workstations, utensils, and equipment.

Clean and sanitize equipment and work areas before, during, and after service.

Assist with daily stock checks, inventory counts, and waste control when required.

Report equipment problems, maintenance issues, food safety concerns, or operational problems to the Chef de Partie or supervisor.

Follow all company policies, kitchen SOPs, health and safety regulations, and food safety standards.

Maintain a professional attitude and positive working relationship with all kitchen and operational teams.

Perform opening, service, and closing duties according to the company's kitchen SOPs.

Carry out any other reasonable duties assigned by the Chef de Partie, Sous Chef, Head Chef, or Management.

Requirements

Previous experience in a professional kitchen is preferred.

Experience in a cold kitchen, salad section, garde manger, restaurant, hotel, or similar operation is an advantage.

Culinary education or relevant kitchen training is an advantage.

Basic knowledge of food preparation, cold dishes, salads, sauces, garnishes, and plating.

Basic understanding of food hygiene, sanitation, and food safety procedures.

Good attention to detail and commitment to food quality.

Able to follow recipes, instructions, and kitchen SOPs accurately.

Able to work efficiently under pressure in a fast-paced kitchen environment.

Good communication and teamwork skills.

Reliable, disciplined, responsible, and well-organized.

Willing to learn and develop culinary skills.

Willing to work flexible shifts, weekends, public holidays, and according to operational requirements.

What We Are Looking For

We are looking for a hands-on, reliable, and motivated Commis Chef who is willing to learn, support the kitchen team, and maintain high standards of food preparation and hygiene.

The ideal candidate is passionate about food, detail-oriented, disciplined, team-oriented, and eager to develop their culinary skills in a professional kitchen environment.

Researching careers? Find all the information and tips you need on career advice.