Commis Chef - Cold Section - Radisson Resort Al Marjan Island

Role overview

Duties and responsibilities

• Carry out food production for the assigned kitchen area and manage shifts when required by the Chef de Partie or Sous Chefs.
• Maximize guest satisfaction through high food quality while supporting kitchen cost control and profitability.
• Follow food quality, preparation, recipe, and presentation standards.
• Ensure stations have adequate supplies and promptly inform the manager when supplies are insufficient.
• Ensure safety, hygiene, and sanitation practices are followed.
• Ensure readiness and compliance when reservations change at short notice.
• Offer prices and portions in accordance with food and beverage profit objectives.

Requirements

• Certificate or diploma in Culinary Arts or a related field.
• 1–2 years of experience in a hotel or restaurant cold section.
• Understanding of hygiene and food safety standards.
• Ability to work in a fast-paced kitchen environment.

Benefits

• Employee hotel rates and local perks and rewards are available.
• The company describes career development, learning, and inclusive team initiatives.