Commis Chef

The Commis Chef is responsible for supporting daily kitchen operations by assisting with food preparation, basic cooking, portioning, and plating. The role requires following recipes and instructions from senior chefs while maintaining high standards of food quality, hygiene, safety, and cleanliness.RequirementsResponsibilitiesAssist with food preparation, cutting, chopping, portioning, and basic cooking activities.Prepare ingredients and menu items according to standard recipes and instructions from senior chefs.Support Chef de Partie and other senior kitchen staff during daily operations.Maintain proper portion sizes, presentation, and quality standards.Ensure workstations, utensils, equipment, and kitchen areas are clean and sanitized.Follow food safety, hygiene, HACCP, and kitchen safety procedures at all times.Store ingredients and prepared food correctly according to food safety requirements.Assist with stock rotation, labeling, and proper storage of food items.Coordinate with kitchen team members to ensure smooth and timely food preparation.Report any equipment issues, shortages, or food quality concerns to the senior chef.RequirementsMinimum 1–2 years of experience as a Commis Chef, preferably in hotels or restaurants.Experience in food preparation, basic cooking, portioning, and plating.Good knowledge of food safety, hygiene, and HACCP standards.Ability to follow recipes and instructions from senior chefs.Good English communication and teamwork skills.Good grooming, personal hygiene, and a professional attitude.Ability to work efficiently in a fast-paced kitchen environment.Must have a valid Qatar ID.Must have a valid Food Handler Certificate.The Commis Chef is responsible for supporting daily kitchen operations by assisting with food preparation, basic cooking, portioning, and plating. The role requires following recipes and instructions from senior chefs while maintaining high standards of food quality, hygiene, safety, and cleanliness.The Commis Chef is responsible for supporting daily kitchen operations by assisting with food preparation, basic cooking, portioning, and plating. The role requires following recipes and instructions from senior chefs while maintaining high standards of food quality, hygiene, safety, and cleanliness.