Commis - Hot Kitchen

Role Overview

Key Responsibilities

• Assist in preparing and cooking hot kitchen dishes according to recipes and standards.
• Prepare ingredients, sauces, stocks, and other mise en place.
• Follow recipes, portion controls, and presentation standards.
• Maintain a clean and organized workstation and kitchen.
• Handle, store, and rotate food and ingredients correctly.
• Support the Chef de Partie and senior kitchen team during service.
• Monitor food quality and report issues to the supervisor.
• Follow company food safety and HACCP standards.
• Assist with receiving, labeling, storing, and rotating ingredients.
• Work efficiently in a multicultural, fast-paced restaurant environment.

Requirements

• Two years of restaurant culinary experience is required.
• Two years of kitchen trainee experience is required.
• Two years of Japanese or Asian cuisine experience is required.
• Basic knowledge of hot kitchen cooking techniques.
• Good understanding of food preparation, hygiene, and safety standards.
• Willingness to learn Japanese cuisine and restaurant standards.
• Ability to work under pressure during busy service periods.
• Willingness to work flexible shifts, weekends, and holidays.
• Culinary education or formal kitchen training is an advantage.

Preferred Skills

• Basic knowledge of Japanese hot kitchen preparation.
• Familiarity with ingredients commonly used in Japanese cuisine.
• Good knife skills and basic cooking techniques.
• Attention to detail and consistency.
• Ability to follow instructions and recipes accurately.

Compensation

• Pay is SAR 1,500 to SAR 2,000 per month.
• Accommodation and transportation are provided according to company policy.

Development

• The company offers career growth and development opportunities.
• The role includes professional culinary training and exposure to Japanese cuisine.

Workplace

• Work location is in person.
• The role is based in a fast-paced restaurant kitchen.