Commis Chef

AI summary

Domeo Resources International is hiring a Commis Chef to support kitchen operations in Abia, Nigeria. The role involves assisting senior chefs with food preparation, cooking, presentation, and storage while maintaining strict hygiene, food safety, and HACCP standards. The position suits a disciplined, detail-oriented culinary professional eager to develop skills in a luxury hospitality environment.

• Entry-level chef role reporting to Chef de Partie / Demi Chef de Partie / Sous Chef
• Focus on food preparation, cooking, presentation, and storage to luxury hospitality standards
• Requires strict compliance with HACCP, food safety, and hygiene regulations
• Opportunity to work across restaurants, room service, banquets, and catering outlets

Original source description

Commis Chef at Domeo Resources International ⏲ Aug 6, 2026, 1:10 PM ⋕ View all Food Services & Catering jobs Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance. We are recruiting to fill the position below: Job Title: Commis Chef Location: Abia, Department: Kitchen / Food Production Reports to: Chef de Partie / Demi Chef de Partie / Sous Chef Supervises: None Job Summary The Commis Chef is responsible for assisting in the preparation, cooking, presentation, and storage of food in accordance with the recipes, quality standards, and luxury hospitality expectations of the hotel. Working under the supervision of senior chefs, the Commis Chef supports the smooth operation of the kitchen by ensuring ingredients are properly prepared, workstations are organized, food is produced efficiently, and hygiene and food safety standards are maintained at all times. The Commis Chef is expected to develop culinary skills while contributing to exceptional dining experiences across all hotel food outlets, including restaurants, bars, room service, executive lounges, banquet and conference facilities, outdoor catering, and staff dining. The role requires discipline, teamwork, attention to detail, and a strong commitment to continuous learning and professional growth. Key Responsibilities: Food Preparation & Production: Inspect ingredients before use and report any damaged, expired, or poor-quality items. Assist in conducting quality checks under the guidance of senior chefs. Ensure dishes are attractively presented before leaving the kitchen. Ensure food is prepared within required timelines without compromising quality. Support the production of breakfast, lunch, dinner, buffet, à la carte, room service, banquet, conference, and outdoor catering menus. Assist in preparing meals for guests with special dietary requirements. Food Quality Assurance Follow portion control guidelines to ensure consistency and minimize waste. Ensure all food produced meets the hotel's standards for taste, appearance, texture, freshness, and consistency. Maintain consistency in food quality throughout every service period. Prepare ingredients for cooking, including washing, peeling, chopping, slicing, trimming, marinating, portioning, and measuring food items. Follow standardized recipes, cooking techniques, and presentation guidelines. Assist in the preparation, cooking, garnishing, and presentation of menu items according to approved recipes and hotel standards. Prepare sauces, soups, salads, appetizers, desserts, and other food items as assigned. Kitchen Operations Support: Label, date, and store food correctly. Assist senior chefs during busy meal periods. Maintain excellent personal hygiene and grooming standards. Ensure ingredients, utensils, and equipment are readily available during service. Maintain an organized and efficient work area throughout the shift. Assist with mise en place for daily operations and special events. Participate in scheduled kitchen cleaning and sanitation programmes. Prepare workstations before the commencement of each shift. Report food safety concerns immediately. Wear appropriate Personal Protective Equipment (PPE) where required. Maintain strict compliance with HACCP principles, food safety regulations, and hotel hygiene standards. Carry out additional kitchen duties as assigned by senior chefs. Food Safety, Hygiene & HACCP Compliance Ensure food is stored, handled, and prepared safely. Monitor food storage temperatures and maintain temperature logs where required. Support food production in different kitchen sections as assigned. Inventory & Store Management: Participate in daily, weekly, monthly, and annual inventory counts. Assist in receiving food deliveries and verifying quality and quantity. Ensure compliance with the First-In, First-Out (FIFO) inventory management principle. Store food items properly according to approved procedures. Minimize unnecessary consumption of food and kitchen supplies. Report spoilage, damaged products, and wastage promptly. Assist in monitoring stock levels and reporting shortages. Kitchen Equipment & Asset Care Assist in food preparation for weddings, conferences, banquets, cocktail receptions, and special events. Work collaboratively with Executive Chef, Sous Chef, Chef de Partie, Demi Chef de Partie, Stewards, and other kitchen employees. Ensure cleaning schedules are completed and documented. Wash and sanitize kitchen tools, utensils, chopping boards, and food preparation surfaces. Prepare ingredients and food items according to Banquet Event Orders (BEOs). Report faulty equipment immediately. Maintain cleanliness of kitchen workstations, preparation areas, refrigerators, freezers, storage rooms, and equipment. Assist in post-event kitchen clean-up and inventory reconciliation. Teamwork & Communication Support colleagues during busy operational periods. Participate actively in kitchen briefings and training sessions. Ensure proper handling and storage of knives and kitchen machinery. Assist in deep-cleaning exercises and scheduled sanitation programmes. Dispose of waste properly in accordance with hotel environmental policies. Maintain professional working relationships with all departments. Cleaning & Housekeeping Support large-scale food production while maintaining quality standards. Safeguard kitchen equipment and operational assets. Banquet & Event Support Operate kitchen equipment safely and correctly under supervision. Communicate operational challenges and ingredient shortages promptly. Maintain cleanliness and organization of workstations. Keep floors clean, dry, and free from hazards. Clean and maintain assigned kitchen tools, utensils, and equipment. Ensure banquet food is delivered promptly for service. Learning & Professional Development: Learn and master cooking techniques, recipes, food presentation, and kitchen procedures. Participate in culinary training programmes and workshops. Demonstrate commitment to continuous learning and career development. Stay informed about new culinary trends and food preparation methods. Prepare for progression to higher culinary positions within the kitchen brigade. Seek guidance from senior chefs to improve technical and practical skills. Reporting & Documentation: Record wastage, spoilage, and inventory discrepancies. Report equipment faults, food shortages, and operational issues promptly. Complete assigned operational checklists accurately. Maintain proper kitchen documentation in accordance with hotel procedures. Maintain production records, cleaning schedules, temperature logs, and food preparation records where required. Compliance & Continuous Improvement: Support sustainability initiatives by reducing food waste and conserving resources. Participate in internal and external quality audits. Recommend improvements that enhance food quality and kitchen efficiency. Comply with hotel policies, Standard Operating Procedures (SOPs), food safety regulations, and statutory requirements. Contribute to maintaining a positive, disciplined, and professional kitchen environment. Key Performance Indicators (KPIs) Attendance and punctuality. Food quality inspection score. Food waste percentage. Workstation cleanliness. Supervisor performance evaluation. Timeliness of food preparation. Inventory accuracy. Portion control compliance. Teamwork and collaboration rating. Recipe compliance rate. Training completion rate. Food preparation accuracy. Hygiene and sanitation compliance. HACCP compliance score. Qualifications and Requirements: Education: Formal culinary training from a recognized institution is an added advantage. National Diploma (ND), Higher National Diploma (HND), Diploma, or Certificate in Culinary Arts, Hospitality Management, Hotel Management, or a related discipline. Experience: Minimum of 1–3 years of experience: as a Commis Chef, Kitchen Assistant, or Apprentice Chef in a reputable hotel, restaurant, or catering establishment. Fresh culinary graduates with industrial training experience: may also be considered. Experience: in a superior luxury hotel or internationally branded hospitality establishment is an added advantage. Professional Certifications (Preferred): HACCP Certification. Food Safety and Hygiene Certification. Professional Culinary Certificate. First Aid Certification (added advantage). Occupational Health & Safety Certification. Skills & Competencies: Ability to Work Under Pressure. Basic Culinary Skills. Food Presentation. Food Preparation Techniques. Communication Skills. Teamwork and Collaboration. Knife Skills. HACCP and Food Safety. Inventory Awareness. Willingness to Learn and Develop. Time Management. Recipe Compliance. Kitchen Equipment Operation. Attention to Detail. How to Apply Interested and qualified candidates should send their CVs and cover letters to: [email protected] with "Sous Chef_Aba" as the subject of the email. Note: Only shortlisted candidates will be contacted. Application Deadline: 13th August, 2026. View all Jobs in Nigeria Abia State Commis Chef job vacancies in Nigeria