Commis 2

Al Ghurair Retail is seeking a motivated and disciplined Commis II – Savoury to join the culinary team for the Alain Ducasse project in Abu Dhabi.

The successful candidate will support the preparation, production, and presentation of high-quality savoury dishes while maintaining the exacting standards of food quality, hygiene, consistency, and service expected within a premium hospitality environment.

Reporting to the Chef de Partie and Sous Chef, the Commis II – Savoury will work closely with the kitchen brigade to ensure smooth daily operations, proper mise en place, timely service, and responsible use of ingredients and equipment.

• Prepare and cook assigned savoury menu items in accordance with approved recipes, portion standards, presentation guidelines, and chef instructions.
• Complete daily mise en place accurately and efficiently to support smooth kitchen service.
• Assist the Chef de Partie and senior kitchen team with food preparation, cooking, plating, and pass operations during service.
• Maintain consistently high standards of taste, quality, freshness, temperature, and presentation for all dishes produced.
• Follow all food safety, sanitation, HACCP, personal hygiene, and workplace health-and-safety procedures at all times.
• Ensure correct storage, labelling, rotation, and handling of food products in line with FIFO procedures and kitchen standards.
• Maintain a clean, organised, and safe workstation, including proper cleaning and care of kitchen equipment and utensils.
• Monitor ingredient quality and report shortages, damaged goods, or food-quality concerns promptly to the Chef de Partie or Sous Chef.
• Support stock control by minimising waste, using ingredients responsibly, and following established portion-control procedures.
• Work collaboratively with colleagues across the kitchen brigade and service team to deliver an efficient and exceptional guest experience.
• Participate in briefings, training sessions, and performance-development activities as required.
• Carry out other reasonable duties assigned by the Executive Chef, Sous Chef, or Chef de Partie.