Junior Commis
Role Overview
Junior Commis Intern in the Food & Beverage – Culinary department at Al Najada Doha Hotel By Tivoli.
The intern gains practical professional-kitchen experience while supporting food preparation and daily kitchen activities under experienced chefs.
Reports to the Chef de Partie, Sous Chef, or Executive Chef.
Key Skills for This Role
Full Job Posting
Role overview
Junior Commis Intern in the Food & Beverage – Culinary department at Al Najada Doha Hotel By Tivoli.
The intern gains practical professional-kitchen experience while supporting food preparation and daily kitchen activities under experienced chefs.
Reports to the Chef de Partie, Sous Chef, or Executive Chef.
Kitchen duties
- Assist with ingredient preparation, basic cooking, workstation setup, and mise en place under supervision.
- Support service and banquet preparation, portioning, and plating according to hotel standards.
- Follow food storage, labeling, stock rotation, food safety, hygiene, sanitation, and HACCP procedures.
- Keep kitchen areas, utensils, and equipment clean, organized, and safely operated.
- Monitor ingredient freshness, help store supplies, and minimize food waste.
- Attend briefings and training, seek guidance when needed, and follow hotel policies and professional standards.
Qualifications and requirements
- Currently pursuing Culinary Arts, Hospitality Management, Food Production, or a related field.
- No previous professional kitchen experience is required; basic food preparation and cooking knowledge is an advantage.
- Basic English communication skills, teamwork, and interpersonal skills.
- Interest in a culinary career, positive attitude, and willingness to learn and follow instructions.
- Able to work in a fast-paced kitchen and assigned shifts, weekends, and public holidays.
- Basic understanding of food hygiene and kitchen safety; commitment to proper grooming and personal hygiene.
Learning objectives
- Develop food preparation, cooking, knife-handling, plating, and portion-control skills.
- Learn professional kitchen operations, culinary standards, food handling, storage, hygiene, and safe equipment use.
- Develop teamwork, time management, and organization, and gain experience in assigned kitchen sections.
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