COMMIS l

Key Responsibilities

1. Food Preparation & Cooking

• Prepare and cook menu items as directed by the Chef de Partie or Sous Chef.
• Ensure all dishes are prepared to the highest standards of quality, taste, and presentation.
• Follow standardized recipes and portion controls precisely.
• Assist in mise en place and ensure readiness for service.

2. Kitchen Operations

• Maintain cleanliness and organization of the workstation at all times.
• Adhere to HACCP and UAE food safety regulations
• Properly store ingredients and monitor stock rotation (FIFO method).
• Assist in receiving and checking deliveries.

3. Quality & Presentation

• Ensure consistent plating and presentation according to fine dining standards.
• Maintain high levels of hygiene and grooming in compliance with UAE regulations.
• Support senior chefs in maintaining kitchen excellence.

4. Team Collaboration

• Work closely with other kitchen staff to ensure smooth service.
• Communicate effectively with supervisors and team members.
• Follow instructions from senior chefs promptly and accurately.

Requirements

Education & Experience

• Diploma or certification in Culinary Arts.
• Minimum 1–2 years of experience in a fine dining or upscale restaurant.
• Experience in international cuisine preferred.

Skills & Competencies

• Strong knowledge of cooking techniques and kitchen equipment.
• Understanding of food safety standards.
• Ability to work under pressure in a fast-paced environment.
• Attention to detail and passion for culinary excellence.
• Good communication skills (English required; Arabic is a plus).