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 12 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).