Commis Chef Abia

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

Prepare ingredients for cooking, including washing, peeling, chopping, slicing, trimming, marinating, portioning, and measuring food items. Assist in the preparation, cooking, garnishing, and presentation of menu items according to approved recipes and hotel standards. Support the production of breakfast, lunch, dinner, buffet, à la carte, room service, banquet, conference, and outdoor catering menus. Prepare sauces, soups, salads, appetizers, desserts, and other food items as assigned. Ensure food is prepared within required timelines without compromising quality. Follow standardized recipes, cooking techniques, and presentation guidelines. Assist in preparing meals for guests with special dietary requirements. Food Quality Assurance Ensure all food produced meets the hotel's standards for taste, appearance, texture, freshness, and consistency. Inspect ingredients before use and report any damaged, expired, or poor-quality items. Follow portion control guidelines to ensure consistency and minimize waste. Ensure dishes are attractively presented before leaving the kitchen. Maintain consistency in food quality throughout every service period. Assist in conducting quality checks under the guidance of senior chefs.

Prepare workstations before the commencement of each shift. Ensure ingredients, utensils, and equipment are readily available during service. Assist senior chefs during busy meal periods. Maintain an organized and efficient work area throughout the shift. Support food production in different kitchen sections as assigned. Assist with mise en place for daily operations and special events. Carry out additional kitchen duties as assigned by senior chefs. Food Safety, Hygiene & HACCP Compliance Maintain strict compliance with HACCP principles, food safety regulations, and hotel hygiene standards. Ensure food is stored, handled, and prepared safely. Monitor food storage temperatures and maintain temperature logs where required. Label, date, and store food correctly. Maintain excellent personal hygiene and grooming standards. Wear appropriate Personal Protective Equipment (PPE) where required. Participate in scheduled kitchen cleaning and sanitation programmes. Report food safety concerns immediately.

Assist in receiving food deliveries and verifying quality and quantity. Store food items properly according to approved procedures. Ensure compliance with the First-In, First-Out (FIFO) inventory management principle. Assist in monitoring stock levels and reporting shortages. Participate in daily, weekly, monthly, and annual inventory counts. Report spoilage, damaged products, and wastage promptly. Minimize unnecessary consumption of food and kitchen supplies.

Kitchen Equipment & Asset Care

Operate kitchen equipment safely and correctly under supervision. Clean and maintain assigned kitchen tools, utensils, and equipment. Report faulty equipment immediately. Ensure proper handling and storage of knives and kitchen machinery. Maintain cleanliness and organization of workstations. Safeguard kitchen equipment and operational assets. Banquet & Event Support Assist in food preparation for weddings, conferences, banquets, cocktail receptions, and special events. Prepare ingredients and food items according to Banquet Event Orders (BEOs). Support large-scale food production while maintaining quality standards. Ensure banquet food is delivered promptly for service. Assist in post-event kitchen clean-up and inventory reconciliation. Teamwork & Communication Work collaboratively with Executive Chef, Sous Chef, Chef de Partie, Demi Chef de Partie, Stewards, and other kitchen employees. Communicate operational challenges and ingredient shortages promptly. Support colleagues during busy operational periods. Participate actively in kitchen briefings and training sessions. Maintain professional working relationships with all departments. Cleaning & Housekeeping Maintain cleanliness of kitchen workstations, preparation areas, refrigerators, freezers, storage rooms, and equipment. Wash and sanitize kitchen tools, utensils, chopping boards, and food preparation surfaces. Dispose of waste properly in accordance with hotel environmental policies. Ensure cleaning schedules are completed and documented. Assist in deep-cleaning exercises and scheduled sanitation programmes. Keep floors clean, dry, and free from hazards.

Learn and master cooking techniques, recipes, food presentation, and kitchen procedures. Participate in culinary training programmes and workshops. Seek guidance from senior chefs to improve technical and practical skills. Stay informed about new culinary trends and food preparation methods. Demonstrate commitment to continuous learning and career development. Prepare for progression to higher culinary positions within the kitchen brigade.

Maintain production records, cleaning schedules, temperature logs, and food preparation records where required. Report equipment faults, food shortages, and operational issues promptly. Record wastage, spoilage, and inventory discrepancies. Complete assigned operational checklists accurately. Maintain proper kitchen documentation in accordance with hotel procedures.

Comply with hotel policies, Standard Operating Procedures (SOPs), food safety regulations, and statutory requirements. Participate in internal and external quality audits. Recommend improvements that enhance food quality and kitchen efficiency. Support sustainability initiatives by reducing food waste and conserving resources. Contribute to maintaining a positive, disciplined, and professional kitchen environment.

Key Performance Indicators (KPIs)

Food preparation accuracy. Recipe compliance rate. Food quality inspection score. Food waste percentage. Portion control compliance. Timeliness of food preparation. Hygiene and sanitation compliance. HACCP compliance score. Workstation cleanliness. Inventory accuracy. Attendance and punctuality. Training completion rate. Teamwork and collaboration rating. Supervisor performance evaluation.

Qualifications and Requirements

National Diploma (ND), Higher National Diploma (HND), Diploma, or Certificate in Culinary Arts, Hospitality Management, Hotel Management, or a related discipline. Formal culinary training from a recognized institution is an added advantage.

Minimum of 1–3 years of experience as a Commis Chef, Kitchen Assistant, or Apprentice Chef in a reputable hotel, restaurant, or catering establishment. Experience in a superior luxury hotel or internationally branded hospitality establishment is an added advantage. Fresh culinary graduates with industrial training experience may also be considered.

Professional Certifications (Preferred):

Professional Culinary Certificate. HACCP Certification. Food Safety and Hygiene Certification. Occupational Health & Safety Certification. First Aid Certification (added advantage).

Food Preparation Techniques. Basic Culinary Skills. Knife Skills. Food Presentation. Recipe Compliance. HACCP and Food Safety. Time Management. Attention to Detail. Teamwork and Collaboration. Communication Skills. Kitchen Equipment Operation. Inventory Awareness. Ability to Work Under Pressure. Willingness to Learn and Develop.

13th August, 2026. How to Apply

Interested and qualified candidates should send their CVs and cover letters to: [Email hidden - Login to reveal] with "Sous Chef_Aba" as the subject of the email.

Note: Only shortlisted candidates will be contacted.