The Commis undertakes food preparation and basic cooking tasks under the supervision of a section leader, either a Chef De Partie or Demi Chef De Partie. Over time and through performance evaluations, the cook will rotate through various sections to expand their knowledge and skills, fostering continuous improvement.
Set up workstations with necessary ingredients and cooking equipment.
Prepare ingredients for cooking tasks, including chopping, peeling vegetables, and other necessary preparations.
Cook food using appropriate utensils and equipment.
Maintain a mise en place checklist under the supervision of the section leader.
Begin each workday by adhering to the mise en place checklist, seeking guidance from the section leader as needed.
Demonstrate full understanding and knowledge of the current section.
Adhere to recipe Standard Operating Procedures (SOP) provided by the section leader for tasks requiring specific instructions.
Exercise awareness of food and resource wastage, aiming to minimize both whenever possible.
Assist with deliveries and ensure all products are arranged according to the required standards.
Perform basic food preparation and cooking tasks under the supervision of the section leader.
Offer assistance to colleagues as needed.
Maintain a well-organized and hygienic workstation at all times.
Ensure daily labelling of items in the current section and designated area.
Uphold the highest standards of personal grooming.
Execute food handling procedures to the highest standard based on provided training.
Clean the kitchen according to the schedule.
Requirements:
High school diploma or certification in culinary arts is preferred.
Relevant prior work history/experience is essential.
Knowledge of current food health and safety regulations.
Must be able to work under pressure.
Must have excellent organizational skills.
Ability to communicate effectively.
Job Type: Full-time
Ability to commute/relocate:
Abu Dhabi: Reliably commute or planning to relocate before starting work (Required).