Job Summary

CNS Group is seeking skilled and passionate Commis I professionals for a luxury hotel in Zanzibar. The role is responsible for supporting food preparation, maintaining kitchen quality standards, and assisting senior chefs in delivering exceptional culinary experiences within a professional hospitality environment. The ideal candidates should possess solid culinary knowledge, strong teamwork abilities, and the ability to work efficiently in a fast-paced kitchen environment.

Key Responsibilities

• Prepare and cook food items according to hotel recipes, culinary standards, and instructions from senior chefs.
• Assist in daily kitchen operations including food preparation, portioning, garnishing, and plating activities.
• Ensure all food preparation areas and kitchen workstations remain clean, organized, and hygienic throughout operations.
• Support the kitchen team in maintaining high standards of food quality, presentation, freshness, and consistency.
• Monitor food stock levels and report shortages, damages, or wastage to supervisors when necessary.
• Ensure proper handling, storage, labeling, and rotation of food products according to hygiene standards.
• Follow food safety, sanitation, HACCP, and kitchen operational procedures at all times.
• Assist senior chefs during busy service periods, banquets, and special hospitality events.
• Operate kitchen equipment safely and report any maintenance or operational issues immediately.
• Support teamwork and coordination within kitchen sections to ensure smooth and efficient food service operations.
• Maintain discipline, professionalism, and positive working relationships within the culinary team.
• Assist with receiving kitchen supplies and organizing storage areas when required.

Qualifications & Requirements

• Certificate or Diploma in Culinary Arts, Food Production, Hospitality, or related field.
• Minimum 2–4 years of experience in professional kitchen operations within hotels, restaurants, or hospitality environments.
• Experience in luxury hotel operations is an added advantage.
• Good knowledge of food preparation techniques, kitchen hygiene, and food safety standards.
• Ability to work efficiently in a fast-paced and high-pressure kitchen environment.
• Strong teamwork, communication, and organizational skills.
• Professional attitude, discipline, and attention to detail.
• Ability to work flexible shifts, weekends, and holidays.
• Candidates from NCT and other hospitality institutes are encouraged to apply.
• Multilingual candidates will have an added advantage.
• Proficiency in English communication is required.

• Prepare and cook food items according to hotel recipes, culinary standards, and instructions from senior chefs.
• Assist in daily kitchen operations including food preparation, portioning, garnishing, and plating activities.
• Ensure all food preparation areas and kitchen workstations remain clean, organized, and hygienic throughout operations.
• Support the kitchen team in maintaining high standards of food quality, presentation, freshness, and consistency.
• Monitor food stock levels and report shortages, damages, or wastage to supervisors when necessary.
• Ensure proper handling, storage, labeling, and rotation of food products according to hygiene standards.
• Follow food safety, sanitation, HACCP, and kitchen operational procedures at all times.
• Assist senior chefs during busy service periods, banquets, and special hospitality events.
• Operate kitchen equipment safely and report any maintenance or operational issues immediately.
• Support teamwork and coordination within kitchen sections to ensure smooth and efficient food service operations.
• Maintain discipline, professionalism, and positive working relationships within the culinary team.
• Assist with receiving kitchen supplies and organizing storage areas when required.

• Good knowledge of food preparation techniques, kitchen hygiene, and food safety standards.
• Ability to work efficiently in a fast-paced and high-pressure kitchen environment.
• Strong teamwork, communication, and organizational skills.
• Professional attitude, discipline, and attention to detail.
• Proficiency in English communication.

• Certificate or Diploma in Culinary Arts, Food Production, Hospitality, or related field.
• Minimum 2–4 years of experience in professional kitchen operations within hotels, restaurants, or hospitality environments.
• Experience in luxury hotel operations is an added advantage.
• Candidates from NCT and other hospitality institutes are encouraged to apply.
• Multilingual candidates will have an added advantage.