Cook / Commis (International Cuisine)

Role Overview

Station Support and Service

• Assist with vegetable preparation, sauce bases, stock production, marinating, portioning, and station setup.
• Support live service by completing preparation tasks, plating components, and fulfilling station requirements.
• Work across French, Italian, Arabic, and Indian cuisine sections as directed.

Culinary Development

• Engage in learning opportunities across multiple cuisine stations.
• Apply senior-chef feedback to build foundational and intermediate cooking techniques.
• Develop a versatile culinary skill set over time.

Recipe and Quality Compliance

• Prepare assigned items according to standardized recipes, portion weights, and quality specifications.
• Report ingredient shortfalls, quality concerns, and equipment issues to the Chef de Partie.

Cleanliness and Organization

• Maintain a clean, tidy, and organized workstation before, during, and after service.
• Sanitize equipment and surfaces and store ingredients safely using FIFO stock rotation principles.

Safety and Teamwork

• Follow personal hygiene, GCC food-safety regulations, HACCP protocols, halal handling requirements, and kitchen safety procedures.
• Report hazards or non-compliance immediately to the supervising chef.
• Assist across stations and support colleagues in a respectful, professional multicultural brigade.

Requirements

• A valid food hygiene or food-safety certification compliant with GCC municipal standards is required before commencement.
• A Culinary Arts diploma or certificate is preferred, and recent culinary graduates are welcome.
• 1–2 years of practical kitchen experience is preferred; trained culinary graduates may also be considered.
• Exposure to French, Italian, Arabic, or Indian cuisine is advantageous.
• The role requires passion for cooking, physical stamina, teamwork, discipline, and willingness to learn.