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).