Commis Asian Cuisine

At Eathos we believe that the region's dynamic food and beverage sector presents a wide range of opportunities for the right brands with an innovative edge. We were founded in 2014 and we are in 2 countries UAE & KSA with up to 750 employees.
We are committed to serving exceptional food that makes us the absolute franchisee partners to launch, develop, and revitalize successful dining concepts to provide our guests with an impeccable dining experience. Our Brick and Mortars are Kababji Grill, Sushi Art, Joga Rosas, Thai, and Tortilla.
Our services have also expanded in 2020 beyond Brick & Mortars to include Cloud Kitchens and wide expansion in Virtual Brands. Eathos currently operates in more than 41 branches across the 2 countries with 6 Cloud Kitchens and up to 15 Virtual Brands.
Responsibilities:

1. Wok Cooking: Expertly prepare a variety of Thai dishes using the traditional wok cooking technique ensuring that each dish is cooked to perfection and reflects the authentic flavors of Thai cuisine.
2. Food Preparation: Skillfully handle food ingredients including chopping, slicing, and marinating to ensure the highest quality and consistency in the dishes prepared.
3. Following Recipe Cards/Recipe Knowledge: Adhere to the restaurant's recipe cards and guidelines while preparing dishes to maintain consistency in taste and presentation. Continuously expand your knowledge of Thai cuisine to enhance culinary skills.
4. Wastage Control/Communication: Minimize food wastage through careful portion control and effective communication with the kitchen manager and team regarding inventory levels and usage.
5. Workstation Organization: Keep the wok station clean, organized, and well-stocked with necessary ingredients, sauces, and seasonings enabling smooth operations during peak hours.
6. Food Safety and Hygiene Knowledge: Ensure a thorough understanding of food safety and hygiene practices including proper handwashing, personal hygiene, and safe food handling to minimize the risk of foodborne illnesses.
7. Prep Time Management: Efficiently manage prep time for ingredients and dishes ensuring that all necessary components are ready for smooth and timely cooking during service hours.
8. Quality Control: Inspect food items for freshness, proper seasoning, and presentation before sending them to the serving area ensuring that only the highest-quality dishes are served to customers.
9. Inventory Management: Assist in monitoring inventory levels of wok-related supplies and ingredients notifying the kitchen manager or supervisor when restocking is required.
10. Morning/Closing Procedures: Follow designated morning setup and closing procedures including cleaning, organizing, and securing the kitchen area to ensure a seamless transition between shifts.
11. Taking Care of Company Assets: Handle all kitchen equipment and tools with care and responsibility ensuring their proper use and maintenance to prolong their lifespan.
12. Team Collaboration: Foster a positive and productive team environment by communicating effectively with other kitchen crew members and FOH staff to achieve efficient service and customer satisfaction.
13. Adapting to Special Requests: Be prepared to accommodate specific customer requests, dietary preferences, or modifications while maintaining the integrity of the dishes.
14. Continuous Improvement: Stay updated on new cooking techniques, recipes, and industry trends related to Thai cuisine seeking opportunities to enhance culinary skills.

1. Culinary Experience: Previous experience as a Wok Chef or relevant culinary expertise in Thai cuisine is preferred.
2. Wok Cooking Skills: Proficient in the art of wok cooking including stir-frying, frying, and sautéing to produce flavorful Thai dishes.
3. Food Safety Knowledge: Familiarity with food safety principles and best practices ensuring compliance with hygiene and sanitation standards.
4. Time Management: Ability to work efficiently in a fast-paced kitchen environment managing multiple orders and maintaining high-quality food output.
5. Adaptability: Flexibility to work in various shifts including weekends and holidays to meet the restaurant's operational needs.
6. Attention to Detail: Keen eye for detail in food preparation and presentation reflecting the restaurant's commitment to excellence.
7. Team Player: Collaborative attitude and willingness to contribute to the success of the kitchen team and the restaurant as a whole.
8. High School Diploma: A basic educational qualification is preferred.