Commis

1. Ingredient Preparation & Accurate Portioning

Carry out all ingredient preparation tasks—including washing, peeling, cutting, marinating, and seasoning—according to the kitchen’s standard operating procedures. Ensure each component is portioned precisely based on recipe specifications to maintain consistency in taste, cost control, and presentation. Properly label and store prepped items following FIFO and food-safety guidelines.

2. Cooking Operations Support & Workflow Efficiency

Assist senior chefs, including Chef de Partie and Sous Chef, during service by helping with cooking tasks such as grilling, sautéing, frying, boiling, and assembling dishes. Maintain smooth workflow during peak hours by preparing stations, replenishing ingredients, and ensuring all components are ready for immediate use. Follow instructions quickly and accurately to support efficient kitchen performance.

3. Workstation Maintenance, Hygiene, and Kitchen Organization

Maintain a clean, organized, and hygienic workstation throughout the shift. Regularly sanitize surfaces, tools, and equipment while adhering to local health, safety, and HACCP standards. Ensure that storage areas are properly arranged and ingredients are placed in their designated sections. Immediately address spills, clutter, or safety hazards to keep the kitchen environment safe and efficient for all staff.

4. Quality, Consistency, and Plate Presentation Assurance

Participate in the final checks of dishes before they leave the kitchen. Ensure that each plate reflects the restaurant’s presentation standards, with attention to plating accuracy, proper garnish placement, temperature, and freshness. Report any inconsistencies or quality issues to the supervising chef to maintain the highest level of customer satisfaction.

5. Ongoing Skill Development & Professional Growth

Take initiative in learning new techniques, kitchen procedures, and station responsibilities under the guidance of experienced chefs. Engage in continuous improvement by asking questions, observing advanced cooking methods, and attending training sessions. Apply feedback constructively to enhance personal performance and contribute more effectively to the kitchen team.

6. Safe, Responsible, and Efficient Equipment Usage

Operate all kitchen tools and equipment—including knives, ovens, grills, fryers, mixers, and slicers—according to safety protocols and manufacturer guidelines. Conduct basic maintenance such as sharpening knives, cleaning equipment after use, and storing tools in proper locations. Immediately report any equipment malfunctions or hazards to ensure a safe and well-functioning workspace.

Job Type: Full-time

Pay: AED2,100.00 - AED2,800.00 per month

Experience:

• Commi Chef: 5 years (Preferred)