Junior Commis

Role overview

Kitchen duties

• Prepare ingredients according to recipes and standards, including washing, peeling, cutting, and portioning.
• Assist with mise en place, workstation setup, and preparation of simple dishes under supervision.
• Follow food storage, labeling, and stock rotation procedures.
• Clean and organize equipment, utensils, and preparation areas; safely handle kitchen tools.
• Follow food safety, hygiene, sanitation, and HACCP guidelines.
• Monitor ingredient freshness and report quality concerns to the supervising chef.
• Support breakfast, lunch, dinner, and banquet preparation as assigned.
• Assist with portioning and plating; observe cooking temperatures, preparation methods, and portion control.
• Minimize food waste and assist with receiving, organizing, and storing supplies.
• Attend briefings and training; follow grooming, hygiene, and professional conduct standards.

Qualifications and requirements

• Currently pursuing Culinary Arts, Hospitality Management, Food Production, or related studies.
• No previous professional kitchen experience is required.
• Basic knowledge of food preparation and cooking techniques is an advantage.
• Basic English communication skills and strong interest in a culinary career.
• Positive attitude, willingness to learn, teamwork, and interpersonal skills.
• Able to follow recipes, instructions, and kitchen procedures under supervision.
• Able to work in a fast-paced kitchen environment; basic understanding of food hygiene and kitchen safety.
• Flexible to work assigned shifts, weekends, and public holidays according to the internship schedule.
• Maintain proper grooming and personal hygiene.

Learning objectives

• Develop food preparation and cooking skills and learn professional kitchen operations and culinary standards.
• Learn food handling, storage, hygiene procedures, and safe operation of kitchen equipment.
• Develop knife handling and basic cooking techniques under supervision.
• Improve food presentation, portion control, plating, teamwork, time management, and organization.
• Gain experience in assigned kitchen sections and learn to maintain food quality, consistency, and efficiency while minimizing waste.

Workplace

• Culinary department at Al Najada Doha Hotel By Tivoli.