Commis I - Employee Dining

Sofitel Al Hamra Beach Resort

Job Description

We are seeking a detail-oriented and organized Commis I to join our Employee Dining team in Ras Al-Khaimah, United Arab Emirates. In this entry-level kitchen position, you will support our culinary team in preparing high-quality meals for our employees while maintaining the highest standards of food safety and hygiene. You will work in a fast-paced environment where efficiency, teamwork, and professionalism are essential to delivering exceptional dining experiences.

• Prepare ingredients for cooking by washing, peeling, chopping, and organizing food items according to established procedures
• Assist in the preparation and cooking of meals under the guidance of senior kitchen staff
• Maintain a clean and organized workstation, adhering to all food safety and sanitation standards
• Operate kitchen equipment safely and efficiently, including ovens, stovetops, and food preparation tools
• Support inventory management by monitoring stock levels and reporting shortages to supervisors
• Follow recipes and cooking instructions precisely to ensure consistency and quality in food preparation
• Assist in plating and presenting dishes according to established standards
• Collaborate effectively with kitchen team members to ensure smooth workflow and timely meal service
• Recognize and accommodate diverse dietary requirements and preferences of employees
• Comply with all health, safety, and hygiene regulations in the workplace

Qualifications

• Proven experience in a kitchen environment or culinary training program
• Strong knowledge of food safety and hygiene practices
• Proficiency with basic knife skills and food preparation techniques
• Ability to work efficiently in a fast-paced, team-oriented environment
• Excellent time management and organizational skills
• Physical ability to stand for extended periods and lift up to 25 pounds regularly
• Attention to detail and commitment to maintaining high standards of cleanliness
• Ability to follow instructions and work collaboratively with kitchen staff
• Familiarity with common kitchen equipment and tools
• Food Safety Certification (HACCP or equivalent) is preferred
• Knowledge of diverse dietary requirements and cultural food preferences is a plus