Capella Ubud
  • Ubud, Bali, IDN
  • Full Time

Scope of Position

  • The Commis I is responsible to produce food and fulfill kitchen duties as instructed by the Sous Chef in a specific kitchen or outlet.
  • Maintain clear communications with the Sous Chef including all relative internal communications, and to relay all guest comments both positive and negative.
  • Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
  • To produce consistently high quality food production and presentation, always meeting agreed standards.
  • He is to ensure a positive & professional working environment throughout the kitchens.
  • Ensure that agreed food hygiene, licensing and safety standards are upheld or surpassed, at all times.
  • Abide by all rules, regulations, policies and procedures of the hotel.
  • Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner
  • Ensure that his designated area of the kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting HACCP Standards.


Organisational Structure


The Commis is to report and follow section Chef de Partie or in his absence demi chef. Section Chef de partie reports to Section Chef, section sous-chef.

Duties and Supporting Responsibilities 


  • Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.
  • Follow Standard Operating Procedures to complete requisitions, obtains proper signatures, submit, pick up transport and store all items.

Human Resources/ Colleagues

  • Follow directions and maintain good working relationships with supervisors and managers.
  • Maintain a good working relationship with other employees, always acting in a professional manner.
  • Perform other task or projects as assigned by hotel management and staff.
  • Work flexible hours as hotel business changes.
  • Inform the Sous Chef of any food shortages before the item runs out.
  • Inform Sous Chef of any excess food items that can be used in daily specials or elsewhere in the hotel kitchens.
  • Perform any tasks as assigned by the Management


  • Understand and Participate in achieving the kitchen's food cost, and avoid any food wastage.
  • Constantly strive to reduce energy consumption through awareness.

Maintaining Standards

  • Report for duty in the assigned outlet with correct uniform in a timely manner.
  • To delight our guests and provide Capella Experience by preparing and serving food as dictated by the menu. Helping out wherever necessary to deliver a special requested product that will exceed our guest's expectations.
  • Monitor Kitchen maintenance and report any defects of operating equipments to Sous Chef or Chef de Cuisine.
  • Complete opening duties:
  1. Set up work station with required mise en place, tools, equipment and supplies according to standards.
  2. Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
  3. Check production schedule and parstocks.
  4. Establish priority items for the day.
  5. Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
  6. Transport supplies from the storeroom and stock in designated areas.
  • Breakdown work station and complete closing duties according to department standards:
  1. Return all food items to the proper storage areas.
  2. Rotate all returned product.
  3. Wrap, cover, label and date all items being put away.
  4. Straighten up and organize all storage areas.
  5. Clean up, wipe down and sanitize all food prep areas, reach-ins/walk-ins, shelves.
  6. Return all unused and clean utensils/equipment to the specified locations.
  7. Turn off all equipment not needed for the next shift.
  8. Restock items that were depleted during the shift.

Guest Service

  • Handle customer comments and complaints and take swift corrective action to resolve issues to the customer's satisfaction.
  • Respect and accommodate servers request regarding guests' preference and requests.
  • The ability to prepare and present on a timely basis all foods for meal service.
  • The ability to work standing for up to ten hours in a kitchen environment.

Hygiene and Cleanliness

  • Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as lead by Hygiene Officer, including physical cleaning of areas as required.
  • Disinfect and sanitize cutting boards and worktables constantly during the shift.

Health and Safety

  • Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
  • Report and handle any accident immediately, no matter how minor.
  • Respond properly in any hotel emergency or safety situation.


Educational level:                             

  • minimum high school, tourism school or culinary school certification

Work experience:                                         

  • minimum of 1-5 years cooking experience in restaurant or hotel kitchen (or relevant work experience)

Job knowledge:                                            

  • able to physical work

Personal qualities:                                        

  • Able to work flexible schedules
  • Team player
  • Ability in fast pace environment
Capella Ubud
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