Commis 3 – Butchery and Fish Production

About the role

The Commis 3 will support the butchery and fish production areas of our hotel kitchen on Yas Island. Working under the supervision of senior chefs, you will prepare ingredients, cook dishes, and maintain high standards of hygiene and presentation.

Key responsibilities

• Portion, chop, peel, and store fresh fruits, vegetables, meat and fish.
• Weigh, measure, mix and cook food according to recipes and quality checklists.
• Operate ovens, stoves, grills, microwaves and fryers safely.
• Prepare cold dishes and ensure proper portioning for service.
• Monitor food quality, temperature and presentation throughout preparation.
• Set‑up and break‑down work stations, clean and disinfect kitchen areas, tools and equipment.
• Report maintenance needs, accidents or unsafe conditions to the manager.

Required profile

• High school diploma or equivalent.
• At least one year of experience in a kitchen, preferably in butchery or fish production.
• No supervisory experience required.
• Ability to stand, walk, bend and lift objects up to 25 lb for an entire shift.
• Willingness to follow all safety, security and company policies.

Required skills

• Operating kitchen equipment such as ovens, grills, microwaves and fryers.
• Food preparation techniques including portioning, chopping and measuring.
• Knowledge of food safety and hygiene standards.