Job Summary

CNS Group is seeking an enthusiastic and entry-level Commis III Chef for a luxury hotel in Zanzibar. The role is responsible for supporting the kitchen team in basic food preparation tasks, station setup, and general kitchen operations under close supervision of senior culinary staff. The ideal candidate should demonstrate a genuine passion for the culinary arts, a strong willingness to learn, and a disciplined and professional approach to kitchen work within a luxury hospitality environment.

Key Responsibilities

• Assist senior kitchen staff in carrying out basic food preparation tasks including washing, peeling, cutting, and portioning of ingredients as directed by the Chef de Partie or Demi Chef de Partie ahead of each service period.
• Support daily mise en place activities under direct supervision, ensuring all assigned preparation tasks are completed accurately, on time, and in accordance with the kitchen's production schedule and service requirements.
• Maintain a consistently clean, organised, and hazard-free kitchen workstation throughout all preparation and service periods, following food hygiene, sanitation, and safety standards as instructed by senior kitchen staff.
• Assist in the correct storage, labelling, and rotation of food items in refrigerators, freezers, and dry stores in compliance with HACCP regulations and hotel food safety policies to prevent cross-contamination and food wastage.
• Support the replenishment of kitchen station supplies, ingredients, and equipment during service periods to ensure uninterrupted food production and smooth kitchen workflow at all times.
• Actively observe and absorb culinary techniques, cooking methods, and kitchen procedures demonstrated by senior chefs, applying learned skills progressively to assigned preparation tasks.
• Participate in kitchen cleaning duties after each service period, including the thorough cleaning and sanitising of preparation surfaces, utensils, equipment, and kitchen floors in line with hotel hygiene standards.
• Respond promptly and cooperatively to instructions given by senior kitchen staff during preparation and service, maintaining a respectful, professional, and team-oriented attitude at all times.
• Assist in receiving, checking, and storing incoming food deliveries under the supervision of senior kitchen staff, ensuring correct handling and storage procedures are followed at all times.
• Report any safety hazards, cleanliness concerns, or equipment issues observed in the kitchen environment to the Chef de Partie or Demi Chef de Partie immediately to maintain a safe and compliant kitchen workspace.

Qualifications & Requirements

• Certificate in Culinary Arts, Food Production, or a related field is required.
• Entry-level candidates with up to 1 year of kitchen experience in a hotel, resort, or food service environment are encouraged to apply.
• Basic awareness of kitchen operations, food preparation fundamentals, and hygiene practices is required.
• Understanding of food safety and HACCP standards at a foundational level is required.
• Ability to follow instructions carefully, work cooperatively within a team, and maintain a positive and eager learning attitude is required.
• Physical fitness and ability to stand for extended periods and work in a fast-paced kitchen environment is required.
• Exposure to a professional hotel or resort kitchen environment is preferred.
• Candidates from NCT and other hospitality institutes are encouraged to apply.
• Multilingual candidates will have an added advantage.
• Proficiency in English communication is required.

• Assist senior kitchen staff in carrying out basic food preparation tasks including washing, peeling, cutting, and portioning of ingredients as directed by the Chef de Partie or Demi Chef de Partie ahead of each service period.
• Support daily mise en place activities under direct supervision, ensuring all assigned preparation tasks are completed accurately, on time, and in accordance with the kitchen's production schedule and service requirements.
• Maintain a consistently clean, organised, and hazard-free kitchen workstation throughout all preparation and service periods, following food hygiene, sanitation, and safety standards as instructed by senior kitchen staff.
• Assist in the correct storage, labelling, and rotation of food items in refrigerators, freezers, and dry stores in compliance with HACCP regulations and hotel food safety policies to prevent cross-contamination and food wastage.
• Support the replenishment of kitchen station supplies, ingredients, and equipment during service periods to ensure uninterrupted food production and smooth kitchen workflow at all times.
• Actively observe and absorb culinary techniques, cooking methods, and kitchen procedures demonstrated by senior chefs, applying learned skills progressively to assigned preparation tasks.
• Participate in kitchen cleaning duties after each service period, including the thorough cleaning and sanitising of preparation surfaces, utensils, equipment, and kitchen floors in line with hotel hygiene standards.
• Respond promptly and cooperatively to instructions given by senior kitchen staff during preparation and service, maintaining a respectful, professional, and team-oriented attitude at all times.
• Assist in receiving, checking, and storing incoming food deliveries under the supervision of senior kitchen staff, ensuring correct handling and storage procedures are followed at all times.
• Report any safety hazards, cleanliness concerns, or equipment issues observed in the kitchen environment to the Chef de Partie or Demi Chef de Partie immediately to maintain a safe and compliant kitchen workspace.

• Ability to follow instructions carefully
• Work cooperatively within a team
• Maintain a positive and eager learning attitude
• Proficiency in English communication

• Certificate in Culinary Arts, Food Production, or a related field is required.
• Entry-level candidates with up to 1 year of kitchen experience in a hotel, resort, or food service environment are encouraged to apply.
• Basic awareness of kitchen operations, food preparation fundamentals, and hygiene practices is required.
• Understanding of food safety and HACCP standards at a foundational level is required.
• Physical fitness and ability to stand for extended periods and work in a fast-paced kitchen environment is required.
• Exposure to a professional hotel or resort kitchen environment is preferred.
• Candidates from NCT and other hospitality institutes are encouraged to apply.
• Multilingual candidates will have an added advantage.