Commis Chef

Job Summary

The Commis is responsible for assisting senior chefs in the preparation, cooking, and presentation of authentic Indian dishes while maintaining the highest standards of food quality, hygiene, and kitchen efficiency. The role requires strong knowledge of Indian cuisine, mise en place preparation, food safety practices, and the ability to work effectively in a fast-paced fine dining environment.

Key Responsibilities - Food Preparation & Production

• Prepare ingredients for daily operations, including cutting, chopping, marinating, grinding spices, and portioning meats and vegetables.
• Assist in the preparation and cooking of Indian dishes such as curries, tandoori items, kebabs, biryanis, breads, chutneys, and desserts.
• Follow standard recipes, portion control guidelines, and presentation standards.
• Ensure all dishes are prepared according to the restaurant's quality specifications.
• Maintain consistency in taste, texture, and presentation.

Kitchen Operations

• Support the Chef de Partie in the daily operation of the assigned kitchen section.
• Prepare and maintain mise en place before service.
• Assist during busy service periods to ensure timely delivery of orders.
• Coordinate with other kitchen sections for smooth workflow and service execution.

Hygiene & Food Safety

• Maintain cleanliness and organization of workstations, equipment, and storage areas.
• Follow HACCP, UAE Municipality regulations, and restaurant hygiene standards.
• Ensure proper food storage, labeling, date coding, and stock rotation (FIFO).
• Monitor food temperatures and quality throughout preparation and service.

Inventory & Cost Control

• Assist in stock control and inventory management.
• Minimize food wastage through proper handling and portioning.
• Report shortages, damaged goods, or quality concerns to supervisors.
• Support cost-control initiatives within the kitchen.

RequirementsQualifications

• Diploma or Certificate in Culinary Arts or Hotel Management preferred.
• Minimum 2–4 years of experience as Commis I or Commis II in an Indian fine dining restaurant or luxury hotel.
• Strong knowledge of Indian, Mughlai, Tandoor, and regional Indian cooking techniques.
• Familiarity with Indian spices, gravies, marinades, and traditional cooking methods.

Skills

• Good knife skills and food preparation techniques.
• Knowledge of HACCP and food safety standards.
• Ability to work under pressure in a high-volume kitchen.
• Teamwork and communication skills.
• Basic English communication.
• Positive attitude, discipline, and willingness to learn.

KPI / Performance Indicators

• Food quality and consistency.
• Adherence to hygiene standards.
• Speed and efficiency during service.
• Reduction of food wastage.
• Attendance, punctuality, and teamwork.
• Compliance with recipes and portion standards.
• Transportation, duty meals, medical insurance, annual leave, and air ticket are often provided separately depending on the employer.

Pay: AED2,200.00 - AED2,600.00 per month

Work Location: In person