COMMIS l

Key Responsibilities 1 . Food Preparation & Cookin g 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).