Commis I - Employee Dining

Sofitel Al Hamra Beach Resort

We are seeking a detail-oriented and organized Commis I to join our Employee Dining team in Ras Al-Khaimah, United Arab Emirates. In this entry-level kitchen position, you will support our culinary team in preparing high-quality meals for our employees while maintaining the highest standards of food safety and hygiene. You will work in a fast-paced environment where efficiency, teamwork, and professionalism are essential to delivering exceptional dining experiences.

• Prepare ingredients for cooking by washing, peeling, chopping, and organizing food items according to established procedures

• Assist in the preparation and cooking of meals under the guidance of senior kitchen staff

• Maintain a clean and organized workstation, adhering to all food safety and sanitation standards

• Operate kitchen equipment safely and efficiently, including ovens, stovetops, and food preparation tools

• Support inventory management by monitoring stock levels and reporting shortages to supervisors

• Follow recipes and cooking instructions precisely to ensure consistency and quality in food preparation

• Assist in plating and presenting dishes according to established standards

• Collaborate effectively with kitchen team members to ensure smooth workflow and timely meal service

• Recognize and accommodate diverse dietary requirements and preferences of employees

• Comply with all health, safety, and hygiene regulations in the workplace

• Proven experience in a kitchen environment or culinary training program

• Strong knowledge of food safety and hygiene practices

• Proficiency with basic knife skills and food preparation techniques

• Ability to work efficiently in a fast-paced, team-oriented environment

• Excellent time management and organizational skills

• Physical ability to stand for extended periods and lift up to 25 pounds regularly

• Attention to detail and commitment to maintaining high standards of cleanliness

• Ability to follow instructions and work collaboratively with kitchen staff

• Familiarity with common kitchen equipment and tools

• Food Safety Certification (HACCP or equivalent) is preferred

• Knowledge of diverse dietary requirements and cultural food preferences is a plus