Commis III - Main Kitchen
Role Overview
The Commis III supports the culinary team with food preparation and cooking to help deliver safe, efficient kitchen operations and quality cuisine.
Key Skills for This Role
Full Job Posting
About the hotel
Fairmont Ajman is a beachfront five-star hotel in Ajman offering accommodation, dining, and guest services.
Role overview
The Commis III supports the culinary team with food preparation and cooking to help deliver safe, efficient kitchen operations and quality cuisine.
Responsibilities
- Assist chefs with food preparation and cooking; prepare ingredients according to recipes and instructions.
- Keep workstations, equipment, and utensils clean and organized; follow recipes, preparation methods, and portion standards.
- Handle, store, and label food properly; complete mise en place and prepare ingredients for service.
- Support busy service, minimize waste, check ingredient quality, and report concerns.
- Help receive and organize kitchen supplies when required; follow chef and supervisor instructions and work effectively with colleagues.
- Complete other reasonable duties assigned by department management.
Qualifications
- Basic knowledge of food preparation and kitchen operations.
- Knowledge of food safety, hygiene, and sanitation standards.
- Good teamwork and communication skills; willingness to learn and develop culinary skills.
- Ability to work in a fast-paced kitchen environment.
- Culinary or hospitality education or certification is advantageous; previous kitchen experience is advantageous.
Benefits
- Medical coverage according to company policy and meals on duty.
- Discounted room rates and food and beverage discounts.
- Learning and development programs and career opportunities across Accor.
- Opportunities to participate in corporate social responsibility activities.
Inclusion
The company describes itself as inclusive and committed to welcoming and developing diverse talent.
Workplace
- Hotel kitchen role involving physical food preparation and kitchen service.
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