Commi I & II ( Hot and Cold)

Role overview

Commis I duties

• Prepare and cook food according to recipes, standard procedures, and senior-chef instructions.
• Handle daily kitchen activities and assist with cooking, plating, and presentation.
• Maintain an assigned kitchen section and ensure ingredients, tools, and equipment are ready for service.
• Check freshness, quality, taste, and presentation before serving.
• Monitor ingredient stocks and report shortages or supply needs to the Chef de Partie.
• Follow food safety, hygiene, food handling, and temperature-control procedures.
• Label, date, store, and rotate ingredients using FIFO; minimize waste.
• Use and clean equipment properly and assist Commis II or other junior staff when required.

Commis II duties

• Wash, peel, cut, chop, and portion vegetables, meat, seafood, and other ingredients as instructed.
• Assist senior chefs with daily kitchen operations and prepare mise en place before service.
• Perform basic cooking tasks and prepare simple dishes under supervision.
• Store, label, date, and rotate food using FIFO procedures.
• Maintain clean workstations, surfaces, utensils, and equipment throughout the shift.
• Follow hygiene and food safety procedures, prevent cross-contamination, and support receiving and storing supplies.
• Prepare the assigned workstation, dispose of waste properly, and develop cooking skills and familiarity with company recipes.

General expectations

• Report to duty on time and maintain proper grooming and uniform standards.
• Follow work schedules, break policies, attendance procedures, company policies, health and safety rules, and management instructions.
• Communicate respectfully, cooperate with kitchen staff, and report equipment damage, food safety concerns, shortages, and operational issues.
• Perform other reasonable kitchen-related duties assigned by the Head Chef or management.

Pay

• Pay starts at AED 2,300 per month.

Work location

• Work is in person.