Commis

Novotel Jakarta Mangga Dua Square, premium midscale hotel located in North Jakarta business and entertainment district. The hotel’s 362 guest rooms are equipped with its rejuvenated Olympic size swimming pool that will provide the guest with the best experience stay. For array of international buffet selections, Food Exchange offers social dining experience. While for your meeting and social events, our 2 ballrooms and 23 meeting rooms can host up to 1,800 delegates

Novotel Jakarta Mangga Dua Square serves as a convenient base to explore the city. Close to business & shopping center, JIExpo Kemayoran, Ancol Dreamland, and Jakarta International Stadium Novotel Jakarta Mangga Dua Square is located close to Mangga Dua Square, remarkable landmark of Jakarta Old City, and near Harbour to explore the tropical atmosphere of Thousand Islands

Novotel Jakarta Mangga Dua Square is strategically located close the biggest amusement eco-park Taman Impian Jaya Ancol, and surrounding by many place of tourist attraction.

We’re looking for a motivated and detail-oriented Commis to join our dynamic culinary team in Jakarta, Indonesia. As a Commis, you’ll work alongside experienced chefs in a fast-paced kitchen environment, supporting daily operations while developing your culinary skills and expertise. This is an excellent opportunity to launch your career in a professional kitchen where collaboration, quality, and continuous learning are valued.

• Prepare and cook dishes in accordance with established recipes, standards, and presentation guidelines
• Assist the Chef de Partie and Sous Chef with daily kitchen operations and food preparation
• Ensure consistency in food quality, taste, portioning, and presentation across all dishes
• Prepare ingredients, sauces, and mise en place efficiently for daily service
• Maintain cleanliness, organization, and safety standards in your assigned kitchen section
• Follow all food safety, hygiene, sanitation, and HACCP protocols without exception
• Properly store, label, and rotate food items using FIFO (First In, First Out) principles
• Minimize food waste and actively support cost control initiatives
• Monitor stock levels and promptly report shortages to the Chef de Partie
• Operate all kitchen equipment safely and report any maintenance issues
• Work collaboratively with the culinary team to ensure timely and efficient food preparation
• Comply with all hotel policies, health and safety regulations, and organizational brand standards