Commis II

Overview

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners.

 

As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market. 

 

For more information, visit tfghospitality.com 

Job Description

The Commis II supports the culinary team with the preparation, production, and presentation of food to the required standards of quality, consistency, hygiene, and service within an exclusive luxury destination.

 

The role assists with daily kitchen operations, maintains an organized workstation, follows instructions accurately, and contributes to the smooth delivery of food for regular service, private functions, and special occasions.

 

Key Responsibilities:

• Assist with the preparation of ingredients according to recipes, menus, and instructions from senior chefs.
• Complete basic food-preparation tasks, including washing, peeling, cutting, weighing, portioning, marinating, and storing ingredients.
• Support the assigned section with mise en place before, during, and after service.
• Follow recipes, preparation methods, portion controls, presentation guidelines, and food-quality standards.
• Assist with the preparation and production of food items under the supervision of senior kitchen personnel.
• Maintain a clean, organized, and fully prepared workstation throughout the working period.
• Ensure ingredients, utensils, equipment, and supplies are available when required.
• Check the quality, freshness, quantity, and storage condition of ingredients.
• Follow correct food-storage, labeling, dating, stock-rotation, and temperature-control procedures.
• Support the preparation of food for regular service, private functions, events, and special requests.
• Work closely with the Chef de Partie, Sous Chef, Kitchen Steward, Stores, and Food and Beverage teams.
• Maintain high standards of personal hygiene, food safety, cleanliness, and safe working practices.
• Clean and sanitize workstations, utensils, equipment, and preparation areas after use.
• Use kitchen equipment safely and report damaged or malfunctioning equipment immediately.
• Minimize food waste and handle ingredients and supplies responsibly.
• Assist with receiving, organizing, and storing food items when required.
• Follow all organizational policies, health and safety procedures, and instructions from senior chefs.
• Maintain discretion and professionalism when working in guest-facing or private-service areas.
• Attend briefings, training sessions, and departmental meetings.
• Perform other reasonable duties assigned by management.

Desired Skill & Expertise

• Culinary qualification, certificate, diploma, or equivalent practical training is preferred.
• Previous experience as a Commis, Kitchen Assistant, or in a professional kitchen environment is an advantage.
• Experience in either cold kitchen or pastry is a must.
• Basic knowledge of food preparation, cooking methods, kitchen equipment, hygiene, and sanitation.
• Understanding of food-safety, temperature-control, storage, and stock-rotation procedures.
• Ability to follow recipes, instructions, and established preparation standards accurately.
• Good teamwork, communication, and time-management skills.
• Physically fit and able to stand for extended periods and work in a busy kitchen environment.
• Ability to work flexible hours, including evenings, weekends, public holidays, and busy service periods.