Commis

Food preparation and cooking

• Carry out precise mise en place for the assigned section: brunoise, julienne, tourné, portioning and trimming to the Chef's specification.
• Prepare and cook dishes to standard recipes, weights and plating guides, matching the photo spec for every plate.
• Prepare stocks, jus, emulsions, reductions, purees and garnishes from scratch.
• Use fine dining techniques as trained: sous-vide, confit, curing, smoking, tempering and precise temperature cooking.
• Handle premium ingredients (wagyu, seafood, caviar, truffle, foie gras) with minimal waste.
• Rotate between garde manger, entremetier, poissonnier, saucier and pâtisserie for training and cover.

Fine dining service

• Support à la carte, tasting menu, chef's table and private dining service at the pass.
• Respond to calls from the pass quickly and time each course to the Chef's call.
• Plate with tweezers and precision, keeping plate rims clean and presentation identical across covers.
• Adapt dishes for allergies and dietary requests (vegan, gluten-free, halal) exactly as the Chef instructs.
• Help with menu tastings, new dish trials and seasonal menu changes.
• Cover banquets, in-room dining and hotel events when the rota requires.

Stock and store control

• Receive deliveries and check quantity, quality and temperature against orders.
• Label, date and store all food correctly, following FIFO (first in, first out).
• Record waste and report low stock or poor-quality produce to the Chef de Partie.
• Complete daily requisitions from the main store.

Teamwork and communication

• Follow instructions from the Chef de Partie, Sous Chef and Executive Chef.
• Attend briefings and share section issues at shift handover.
• Report customer allergy requests and equipment faults immediately.
• Take part in training sessions and help new trainees learn basic tasks.
• Carry out other reasonable duties requested by management.

Food safety, hygiene and HSE

• Follow HACCP procedures and Bahrain Ministry of Health food safety requirements.
• Record fridge, freezer and food core temperatures on the daily logs.
• Prevent cross-contamination with colour-coded boards and correct storage of raw and cooked foods.
• Handle allergen orders exactly as the allergen matrix states.
• Clean and sanitise the workstation, utensils and equipment to the cleaning schedule.
• Wear full, clean uniform and follow personal hygiene rules at all times.
• Use knives, slicers, fryers and ovens safely and report any hazard or accident at once.
• Know fire, gas-leak and first aid procedures for the kitchen.

Desired Candidate Profile

HACCP