Commis II - SEEN

Job Location:

At Avani, we’re all about finding that perfect balance — between cool and kind, design and function, service and privacy. We’ve built our hotels and resorts around this philosophy: vibrant social spaces that vibe with the day, stylish rooms that simply work, and honest, locally inspired food. We embrace an upbeat service culture that genuinely respects the art of hospitality.

With a growing portfolio across Europe, the Middle East, Asia, Africa, and Australia, Avani is a brand on the move. If you take real pride in the little things — and believe that a warm welcome and a genuine smile make all the difference — you’ll fit right in here.

To support the food production of a hotel outlet while serving the needs of the business, our guests, and our colleagues. The Commis II - SEEN is responsible for delivering high-quality, creative, and diverse food and beverage offerings that enhance the guest experience and position F&B as a key differentiator in the local market.

Key Responsibilities:

• To assist in the preparation and service of food as well as prepare mise en place for the outlets as required.
• Take responsibility for the care and maintenance of all hotel property and facilities.
• Assist with events, banquets, and other functions as required.
• Follow kitchen policies, procedures, and service standards.
• Have full knowledge of all menu items, daily features, and promotions.
• Adhere to Anantara’s food preparation and presentation guidelines to ensure consistent, high-quality culinary offerings for guests. Continuously seek improvements and additions to the Anantara presentation guidelines.
• Adhere to all personal hygiene and grooming standards, as well as fire safety and health and safety regulations.
• Maintain the highest standards of food hygiene and comply with all health and safety regulations.
• Maintain food safety and protection by ensuring all food in working areas complies with proper food handling techniques, including labelling, proper storage, and rotation. Follow basic food safety and sanitation practices.
• Keep all working areas clean and tidy to maintain hygienic surroundings.
• Ensure proper product rotation in all chillers to minimize waste and spoilage.
• Actively share ideas, opinions, and suggestions during daily shift briefings.
• Participate in departmental training to enhance skills and service levels, providing team members with the necessary training and resources to deliver excellent guest experiences.
• Perform any other reasonable tasks as assigned by Demi / Chef de Partie

Qualifications:

• Diploma or Bachelor’s degree in Culinary Arts, Food Production, Hospitality Management, or a related field is preferred.
• Previous experience in a hotel kitchen, restaurant, or food production environment is preferred; fresh graduates with a strong passion for culinary work are welcome.
• Basic knowledge of food preparation, cooking techniques, mise en place, and kitchen operations.
• Knowledge of food safety, hygiene, sanitation, proper food handling, storage, labelling, and product rotation.
• Able to maintain a clean, organized, and hygienic workstation and kitchen environment at all times.
• Good understanding of personal hygiene, grooming, fire safety, and occupational health and safety standards.
• Strong attention to detail and commitment to maintaining consistent food quality and presentation.
• Good teamwork and communication skills, with the ability to work effectively with chefs and other kitchen team members.
• Proactive attitude with the ability to contribute ideas and suggestions for improving kitchen operations and food quality.
• Able to work effectively under pressure in a fast-paced hotel kitchen environment.

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