junior cook

Eathai restaurant

Our Thai cuisine restaurant is seeking a skilled Commi 1 to prepare and cook authentic Thai dishes with precision and consistency. The ideal candidate will have experience in Thai cooking techniques, flavors, and presentation, ensuring every dish meets our high standards.Key Responsibilities:<ul><li>Prepare and cook Thai dishes according to authentic recipes and restaurant standards.</li><li>Ensure proper portioning, garnishing, and presentation of all dishes.</li><li>Assist the Chef de Partie in daily kitchen operations.</li><li>Maintain cleanliness and hygiene in the kitchen, adhering to food safety standards.</li><li>Monitor ingredient quality and report any discrepancies.</li><li>Support and guide junior kitchen staff when required.</li></ul>Requirements:<ul><li>Proven experience in Thai cuisine or Asian cuisine cooking.</li><li>Knowledge of Thai ingredients, spices, and cooking methods.</li><li>Ability to work efficiently in a fast-paced environment.</li><li>Team player with good communication skills.</li><li>Culinary certificate or relevant training is a plus.</li></ul>Job Type: Full-time

Commis 1

Little Bangkok Restaurant ( Culex Hospitality )

Job Overview: working under chef de parties in the commercial kitchen to expand the culinary knowledge and skills. They perform various kitchen duties, such as assisting chef de parties in meal preparations, receiving deliveries, and rotating stock.Duties &amp; Responsibilities:&middot; Works in the designated station as set by Executive Chef and/or Sous Chef.&middot; Able to organize the assigned work area and efficiently put away orders.&middot; Able to prepare and sells food within recommended time frames to meet Guest expectations.&middot; Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.&middot; Able to produce quality product in a timely and efficient manner for the guests or staff.&middot; Responsible to maintain cleanliness, sanitation at the assigned work area.&middot; Responsible for preparing and cooking all food items by the recipe and to specification.&middot; Prepare ingredients for cooking, including portioning, chopping, and storing food.&middot; Prepare all menu items by strictly following recipes and yield guide.&middot; Cook food according to recipes, quality standards, presentation standards and food preparation checklist.&middot; Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.&middot; Slices, grind and cooks&rsquo; meats and vegetables using a full range of cooking methods.&middot; Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.&middot; Have general knowledge of cooking temperatures, making soups &amp; sauces, preparing entrees, vegetable preparation and a la carte cooking.&middot; Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.&middot; Checks supplies and prep lists and ensures all items are prepped in a timely fashion.&middot; Replenishes service lines as needed and restocks and prepares the workstation for the next shift.&middot; Ensures that all products are always stored properly in the correct location at the appropriate levels.&middot; Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.&middot; Check and ensure the correctness of the temperature of appliances and food.&middot; Serve food in proper portions on to correct serving vessels and plates.&middot; Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.&middot; Maintain correct portion size and quality of the food to the hotel's standards.&middot; Minimize waste and maintain controls to attain forecasted food cost.&middot; Review status of work and follow-up actions required with the Head Cook before leaving.&middot; Assists in providing on-the-job training &amp; development of new cooks.Job Type: Full-time

Commi III

Lagoona Beach Luxury Resort & Spa

Job Description &ndash; Commis ChefPosition Purpose Assist the Senior Chef in the preparation, cooking, serving, and arranging of food according to established standards and chef instructions. Support the smooth operation of the kitchen by maintaining quality, consistency, and teamwork.Key Responsibilities<ul><li>Prepare ingredients and assist in cooking under the guidance of the Senior Chef.</li><li>Arrange and serve dishes according to standards and presentation guidelines.</li><li>Maintain cleanliness and organization in the kitchen at all times.</li><li>Follow instructions precisely to ensure consistency and quality.</li><li>Support colleagues in daily operations and contribute to a positive team environment.</li></ul>Requirements<ul><li>Ability to perform heavy lifting and stand for long hours.</li><li>Strong teamwork skills and willingness to support others.</li><li>Open‑mindedness and adaptability in a fast‑paced environment.</li><li>Commitment to maintaining hygiene, safety, and food quality standards.</li><li>Enthusiasm to learn and grow within the culinary team.</li></ul>Attributes<ul><li>Reliable, hardworking, and detail‑oriented.</li><li>Flexible and able to adapt to changing tasks or priorities.</li><li>Positive attitude with a passion for food and service excellence.</li></ul>Job Types: Full-time, Contract Contract length: 12 monthsApplication Question(s):<ul><li>This vacancy is for Junior Chefs - Commis 1 - 3 only. </li></ul>Senior Chefs will not be entertained.Experience:<ul><li>Hands-on Hotel Kitchen: 2 years (Required)</li></ul>Language:<ul><li>English (Required)</li></ul>

Commis Chefs (Multi-Tasking), Ladies & Gentlemen

The Yard Restaurant 

<ul><li>Oversee daily operations of an assigned kitchen section.</li><li>Cook and present dishes consistently and to high standards.</li><li>Support and guide junior team members.</li><li>Maintain hygiene, safety, and cleanliness at all times.</li><li>Monitor stock and assist with inventory control.</li><li>Work closely with the kitchen team to ensure smooth service</li></ul>Job Type: Full-time

Chef De partie

AAA Hospitality

Position SummaryThe Commis I is responsible for managing a specific kitchen section and ensuring consistent food quality, speed, and presentation according to the restaurant&rsquo;s standards. This role requires strong cooking skills, discipline, and the ability to work efficiently during busy service periods.Key Responsibilities<ul><li>Prepare and cook dishes according to the approved recipes and presentation standards.</li><li>Take full responsibility for a specific kitchen section (grill, pasta, hot kitchen, etc.).</li><li>Ensure mise en place is completed before service.</li><li>Maintain cleanliness and organization of the work station at all times.</li><li>Follow food safety, hygiene, and storage procedures.</li><li>Monitor stock levels and inform the Chef or Sous Chef of shortages.</li><li>Support junior kitchen staff (Commis II, III, stewards) when needed.</li><li>Ensure all equipment is used properly and safely.</li><li>Maintain consistency in taste, portioning, and plating.</li></ul>Requirements<ul><li>Minimum 2&ndash;3 years of experience in a professional kitchen.</li><li>Experience in Italian, American, or bistro-style cuisine preferred.</li><li>Good knowledge of cooking techniques and kitchen operations.</li><li>Ability to work under pressure during busy service.</li><li>Strong teamwork and communication skills.</li><li>Basic English required.</li></ul>Job Type: Full-timePay: BD200.000 - BD280.000 per month

EF ZIN

Job Summary: We are looking for a talented and motivated Demi Chef de Partie (DCDP) to support the Chef de Partie in managing a specific kitchen section. The ideal candidate will assist in food preparation, ensure consistent quality, and maintain hygiene and safety standards while contributing to an efficient kitchen operation.Key responsibilities<ul><li>Prepare and cook menu items according to recipes and quality standards.</li><li>Ensure proper food presentation and portion control.</li><li>Maintain cleanliness and organization of the assigned kitchen section.</li><li>Follow food safety, hygiene, and HACCP standards at all times.</li><li>Monitor stock levels and inform senior chefs of shortages.</li><li>Support in receiving and storing deliveries properly.</li><li>Train and guide junior kitchen staff when required.</li><li>Ensure equipment is used safely and report any maintenance issues.</li></ul>Requirements:<ul><li>Proven experience as a Demi Chef de Partie or Commis I in a professional kitchen.</li><li>Culinary diploma or relevant certification preferred.</li><li>Good knowledge of cooking techniques and kitchen operations.</li><li>Ability to work in a fast-paced environment.</li><li>Strong teamwork and communication skills.</li><li>Flexibility to work shifts, weekends, and holidays.</li></ul>What We Offer:<ul><li>Competitive salary and benefits.</li><li>Professional and supportive work environment.</li><li>Opportunities for career growth and development.</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>Can you Join immediately?</li></ul>Experience:<ul><li>CDP: 2 years (Required)</li></ul>Language:<ul><li>English (Required)</li></ul>

DCDP/COMMI

The Wellness Lab

Job Title: Chef de Partie &ndash; Hot Kitchen (Arabic / International, Health-Focused)Employment Type: Full-timeRole OverviewWe are looking for a Hot Kitchen Chef de Partie (CDP) to join our production kitchen. The ideal candidate is a strong line cook with international and Arabic hot kitchen experience, able to handle high-volume production, support menu development, and cook tasty, health-focused meals within strict timelines.You must have solid skills in Arabic sauces, oriental cooking, Lebanese cuisine, and popular Arabic dishes commonly served in Qatar, such as machboos, saloona, harees, kabsa, kofta, shish taouk, shawarma, grilled fish, mixed grills, and baked dishes like kibbeh and samboosa, while keeping health and nutrition in mind.You will work closely with the Head Chef / Sous Chef to ensure all hot dishes, sauces, proteins, and sides are prepared to standard, on time, and in line with our nutrition and quality guidelines.Key ResponsibilitiesProduction &amp; Cooking<ul><li>Run an assigned hot kitchen section (grill, saut&eacute;, sauce, oven, etc.) during production and service.</li><li>Prepare and cook a wide variety of Arabic and international hot dishes, including:</li><li>Traditional Arabic &amp; Qatari/Levantine items (e.g. machboos, saloona, harees, kabsa, kofta, shish taouk, shawarma, grilled meats, kibbeh, samboosa).</li><li>International proteins, grains, vegetables, soups, and sauces according to recipes and portion standards.</li><li>Execute large-scale batch cooking and meal prep within specified timelines and production plans.</li><li>Assist with coffee and basic hot beverages preparation where required (breakfast service, set menus, etc.).</li></ul>Menu &amp; Recipe Development<ul><li>Support the Head Chef in creating and testing new dishes and menus, especially healthy Arabic and oriental dishes and functional meals.</li><li>Propose ways to improve taste, texture, and presentation while keeping recipes healthy (reduced oil, better ingredients, balanced seasoning).</li><li>Give feedback on portions, cooking methods, and workflow to improve consistency and reduce waste.</li></ul>Health, Nutrition &amp; Quality<ul><li>Follow healthy cooking techniques (grilling, baking, steaming, air-frying, etc.) while maintaining strong flavors, especially in Arabic cuisine.</li><li>Respect nutritional guidelines provided by dietitians/nutritionists (low carb, high protein, calorie-controlled, diabetic-friendly, etc.).</li><li>Ensure consistent taste, texture, and presentation of all dishes.</li><li>Conduct daily tasting and visual checks before dishes leave the kitchen.</li></ul>Operations &amp; Organization<ul><li>Organize mise en place for your section based on daily and weekly production plans.</li><li>Coordinate with the team to meet production deadlines for meal prep, catering, and bulk orders.</li><li>Monitor stock levels in your section and raise requisitions for ingredients in a timely manner.</li><li>Help maintain cost control by minimizing wastage and following portion control standards.</li></ul>Hygiene &amp; Safety<ul><li>Follow all food safety and hygiene standards (HACCP or equivalent).</li><li>Ensure your section is always clean, organized, and audit-ready.</li><li>Handle equipment safely and report any maintenance issues immediately.</li></ul>Teamwork &amp; Training<ul><li>Supervise and guide Commis Chefs and Helpers assigned to your section.</li><li>Train junior staff on recipes, methods, and hygiene procedures.</li><li>Work in a collaborative, no-excuses environment, taking ownership of your section&rsquo;s results.</li></ul>Requirements<ul><li>Minimum 5 years of professional cooking experience in a reputed hotel, restaurant, cloud/central kitchen, or international brand.</li><li>Strong hot kitchen line cook experience (grill, saut&eacute;, oven, bulk cooking).</li><li>Proven experience in high-volume / mass production kitchens (meal prep, catering, banqueting, airline, or similar).</li><li>Solid background in Arabic, Lebanese, and oriental cooking, especially:</li><li>Popular dishes like machboos, saloona, harees, kabsa, kofta, shish taouk, shawarma, grilled meats, kibbeh, samboosa, and similar.</li><li>Preparation of Arabic sauces, marinades, and spice blends.</li><li>Knowledge of healthy cooking and basic nutrition principles (low carb, high protein, calorie-conscious, etc.).</li><li>Ability to work under pressure, manage time, and meet production deadlines without compromising quality.</li><li>Hands-on experience with kitchen documentation (production sheets, temperature logs, wastage records) is an advantage.</li><li>Basic computer/Excel skills are a plus (for production lists, costing, etc.).</li><li>Ability to communicate in English; Arabic or other languages are an added advantage.</li></ul>Personal Attributes<ul><li>Takes ownership of their section &ndash; not a &ldquo;time-watcher&rdquo;.</li><li>Detail-oriented with a strong sense of taste and presentation, especially for Arabic cuisine.</li><li>Proactive, solutions-driven, and willing to go the extra mile during peak periods.</li></ul>Positive attitude, respectful with colleagues, and committed to continuous improvementJob Type: Full-timePay: QAR4,000.00 - QAR4,500.00 per month

Hot Kitchen Chef de Partie (CDP)

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3495 junior cook jobs Near Me

Commis 1

Commi III

Commis Chefs (Multi-Tasking), Ladies & Gentlemen

Chef De partie

Commis 1

DCDP/COMMI

Hot Kitchen Chef de Partie (CDP)