Commi I / Demi Chef

Position: Commis I / Demi Chef
Department: Food Production – Hot & Cold Kitchen

Duties and Responsibilities

• Prepare, cook, and present hot and cold dishes according to standard recipes and hotel quality standards.
• Perform daily mise en place and ensure all ingredients are prepared before service.
• Prepare soups, sauces, vegetables, meat, poultry, seafood, salads, sandwiches, dressings, cold appetizers, and garnishes.
• Assist in restaurant, buffet, à la carte, and banquet food preparation and service.
• Supervise and guide junior kitchen staff when required, ensuring tasks are completed correctly and on time.
• Maintain high standards of food quality, taste, freshness, portion control, and presentation.
• Follow food safety, personal hygiene, sanitation, and HACCP procedures at all times.
• Ensure proper food storage, labeling, date marking, temperature monitoring, and FIFO (First In, First Out) procedures.
• Check the quality and freshness of ingredients and report any substandard products to the senior chef.
• Monitor stock levels, prepare requisitions, and inform the Chef de Partie of shortages.
• Minimize food waste and control food costs by following standard portion sizes and proper storage practices.
• Maintain cleanliness and organization of workstations, refrigerators, kitchen equipment, and utensils.
• Ensure kitchen equipment is operated safely and report any malfunction or maintenance requirements.
• Coordinate with other kitchen sections to ensure smooth and timely food service.
• Follow instructions from the Chef de Partie and Sous Chef and support the daily operation of the kitchen.
• Assist in training junior staff in food preparation techniques, kitchen procedures, hygiene, and safety standards.
• Ensure all prepared food is stored safely and served at the correct temperature.
• Maintain discipline, teamwork, and professional conduct within the kitchen.
• Check mise en place and ensure the kitchen section is properly prepared for the next shift.
• Perform any other reasonable duties assigned by the Executive Chef, Sous Chef, or Chef de Partie.

Pay: From AED2,500.00 per month

Work Location: In person