Commis
Skills
About This Role
Overview
Join us at Miral Experiences!
Miral Experiences is a region’s leader in the management and operation of world-class, award-winning immersive attractions and experiences across Abu Dhabi.
Our diverse portfolio includes some of the most iconic entertainment and leisure destinations, including Ferrari World Yas Island Abu Dhabi, Yas Waterworld Yas Island Abu Dhabi, Warner Bros.
Worldâ„¢ Yas Island Abu Dhabi, SeaWorld Yas Island Abu Dhabi, CLYMBâ„¢ Yas Island Abu Dhabi, and TeamLab.
Phenomena Abu Dhabi, and CLYMBâ„¢ Abu Dhabi, as well as cultural treasures like Qasr Al Watan.
We specialize in crafting unique experiences that cater to all tastes and ages, delivering a seamless blend of thrills, joy, and discovery.
Our attractions are designed to ignite the imagination and create unforgettable memories for visitors from around the world.
Whether you're seeking excitement, relaxation, or cultural enrichment, we offer something for everyone.
Job Summary
Join a dynamic team at Farah’s Food and Beverage department where you’ll play a vital role in crafting exceptional dining experiences while honing your culinary skills under expert guidance.
As a Commis, you’ll assist in food preparation, maintain strict hygiene and portion control standards, and support cost-saving initiatives to reduce waste—directly contributing to operational efficiency and guest satisfaction.
The ideal candidate brings hands-on experience in kitchen organization, precision knife and cooking skills, and the ability to thrive in fast-paced environments, with certifications in food safety (HACCP) and fluency in English.
Expect a supportive environment where attention to detail, adaptability, and teamwork are rewarded, offering growth opportunities in a high-energy leisure facility setting.
Your dedication to quality and safety will ensure every dish meets our high standards while helping shape a seamless guest experience.
Responsibilities
- Maintain a high standard of specified work in accordance with the Senior Chef’s instructions
- Prepare, cook and serve food delegated whilst ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
- Measure ingredients and size portions accurately
- Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles
- Clean food preparation areas, cooking surfaces, and utensils
- Verify that prepared food meets requirements for quality and quantity
- Stock and restock workstations and display cases
- Monitor stock movement and place timely ordering/requisition
- Carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
- Remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a Senior Chef
- Adhere to company procedures in regard to temperature checks, food labeling/dating, cleaning schedules and hygiene regulations at all times whilst ensuring that all records of such are maintained
- Assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to
- Maintain understanding of menu planning, importance and implementation of good stock controls/stock management (FEFO)
- Maintain familiarity with opening and closing procedures of the kitchen and carry them out as rotated
- Maintain high standards of cleanliness on section where assigned, also to assist in any job regarding hygiene or cleanliness asked for by a Senior Chef
- Maintain full awareness and adherence of all health and safety/hygiene control including chemicals used at work regulations
- Maintain full awareness/knowledge of and ability to act upon any kitchen emergencies
- Maintain overall food safety, sanitation, health, and safety standards in work areas
- Attend necessary trainings, workshops etc. for self-development
- **Qualifications**
- Basic Hospitality or Catering training
- A foundation degree in Culinary Arts Management
- Previous On the Job experience/apprenticeship in food preparation and kitchen organization
- At least two years’ work experience in kitchen setting at a restaurant or hotel
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