Commis I - Luxury Hotel Kitchen

About the role

The First Group Hospitality, a Dubai-headquartered full-service hospitality management company, is hiring a Commis I in Abu Dhabi. The role supports the culinary team in preparing, cooking and presenting food to the highest standards of quality, consistency, hygiene and service within an exclusive luxury destination, and helps run the day-to-day operation of an assigned kitchen section.

Key responsibilities

• Prepare and cook food items according to approved recipes, menus, preparation methods and presentation standards.
• Complete mise en place so the assigned section is ready before service.
• Support the Chef de Partie and Sous Chef with daily food production and service.
• Help prepare food for regular service, private functions, events and special requests.
• Measure, portion, season, cook and present ingredients accurately and consistently.
• Check the quality, freshness, quantity and condition of ingredients before use.
• Follow food-storage, labeling, dating, stock-rotation and temperature-control procedures.
• Maintain an organized workstation and monitor cooking times, temperatures, presentation and portion control.
• Assist in supervising and guiding Commis II and Kitchen Assistants when required.
• Keep food preparation and cooking compliant with food-safety, hygiene and sanitation requirements.
• Clean and sanitize workstations, utensils, equipment and preparation areas; operate kitchen equipment safely and report faults.
• Minimise food waste and help with stock checks, requisitions, receiving and storage.
• Report shortages, quality concerns and service needs to senior chefs and coordinate between kitchen sections during busy service.
• Attend briefings, training, tastings and meetings, and perform other reasonable duties assigned by management.

Required profile

• Culinary qualification, certificate, diploma or equivalent practical training.
• Previous experience as a Commis I, Commis II, Demi Chef or in a professional kitchen.
• Good knowledge of food preparation, cooking techniques, kitchen equipment and food presentation.
• Understanding of food-safety, hygiene, storage and temperature-control procedures.
• Ability to follow recipes and instructions accurately while keeping consistent quality.
• Teamwork, communication, organisation and time-management skills; ability to support and guide junior colleagues.
• Physically fit, able to stand for long periods in a busy kitchen.
• Able to work flexible hours, including evenings, weekends, public holidays and busy service periods.