Cook / Commis (International Cuisine)

The Commis Chef is an entry-to-mid-level kitchen professional who supports senior chefs across all cuisine stations. Reporting to the Chef de Partie, this role is designed for culinary talent eager to develop practical skills across French, Italian, Arabic, and Indian cooking in a high-quality, fast-paced GCC restaurant environment.

Key Responsibilities:

• Station Support & Mise en Place: Assist the Chef de Partie and senior chefs in all aspects of daily mise en place, including vegetable preparation, sauce bases, stock production, marinating, portioning, and setting up the station ahead of service across the kitchen's French, Italian, Arabic, and Indian sections.
• Live Service Assistance: Support the brigade during service by executing prep tasks, plating components, and fulfilling station requirements as directed by the Chef de Partie; maintain focus, speed, and accuracy throughout high-volume service periods to ensure consistent kitchen output.
• Culinary Skills Development: Actively engage in the learning opportunities presented by working across multiple cuisine stations; apply feedback from senior chefs to build foundational and intermediate cooking techniques in French, Italian, Arabic, and Indian culinary disciplines, developing a versatile skill set over time.
• Recipe & Portion Compliance: Prepare all assigned items strictly in accordance with standardised recipes, portion weights, and quality specifications as directed by senior kitchen staff; flag any ingredient shortfalls, quality concerns, or equipment issues to the Chef de Partie immediately.
• Kitchen Cleanliness & Organisation: Maintain a clean, tidy, and well-organised workstation at all times; assist in cleaning duties before, during, and after service including equipment sanitation, surface cleaning, and safe storage of all ingredients in line with FIFO stock rotation principles.
• Health, Safety & Halal Compliance: Adhere strictly to personal hygiene standards, GCC food-safety regulations, HACCP protocols, and halal handling requirements at all times; follow all kitchen safety procedures and report any hazards or non-compliance immediately to the supervising chef.
• Cross-Station Flexibility & Teamwork: Demonstrate willingness and adaptability to assist across different cuisine stations as required by the Sous Chef or Chef de Partie; contribute positively to the overall kitchen team culture, supporting colleagues and maintaining a respectful and professional attitude in a multicultural brigade.

• Culinary Credentials: A diploma or certificate in Culinary Arts from a recognised culinary school or vocational institution is preferred; recent graduates are welcome to apply. A valid food hygiene or food-safety certification compliant with GCC municipal standards is required prior to commencement.
• Professional Experience: A minimum of 1–2 years of practical kitchen experience in a restaurant, hotel, or catering environment is preferred; recent culinary graduates with strong institutional training and a demonstrable passion for multi-cuisine cooking will also be considered. Exposure to any of the four featured cuisines — French, Italian, Arabic, or Indian — is an advantage.
• Attitude, Eagerness & Cultural Awareness: A genuine passion for cooking and professional kitchen life; the discipline to follow instruction accurately and consistently; physical stamina to work efficiently in a demanding, fast-paced environment; a respectful, team-oriented attitude suited to a multicultural GCC kitchen; and a willingness to learn, grow, and progress within the brand's culinary structure.