Commis II - Luxury Hotel Kitchen

About the role

The First Group Hospitality, a Dubai-headquartered hospitality management company, is hiring a Commis II in Abu Dhabi. The Commis II supports the culinary team with the preparation, production and presentation of food to the required standards of quality, consistency, hygiene and service within an exclusive luxury destination. The role helps with daily kitchen operations, keeps the workstation organised and follows instructions accurately so that food is delivered smoothly for regular service, private functions and special occasions.

Key responsibilities

• Prepare ingredients according to recipes, menus and instructions from senior chefs.
• Carry out basic food-preparation tasks such as washing, peeling, cutting, weighing, portioning, marinating and storing ingredients.
• Support the assigned section with mise en place before, during and after service.
• Follow recipes, portion controls, presentation guidelines and food-quality standards.
• Maintain a clean, organised and fully prepared workstation and ensure ingredients, utensils, equipment and supplies are available.
• Check the quality, freshness, quantity and storage condition of ingredients, and follow food-storage, labelling, dating, stock-rotation and temperature-control procedures.
• Support food preparation for regular service, private functions, events and special requests, and assist with receiving, organising and storing food items.
• Work closely with the Chef de Partie, Sous Chef, Kitchen Steward, Stores and Food and Beverage teams.
• Clean and sanitise workstations, utensils and equipment, use kitchen equipment safely and report faults immediately.
• Maintain high standards of personal hygiene, food safety and cleanliness, minimise food waste, and attend briefings, training and meetings.

Required profile

• A culinary qualification, certificate, diploma or equivalent practical training is preferred.
• Previous experience as a Commis, Kitchen Assistant or in a professional kitchen is an advantage.
• Experience in either cold kitchen or pastry is a must.
• Physically fit, able to stand for long periods and work in a busy kitchen; flexible hours including evenings, weekends and public holidays.

Required skills

• Basic knowledge of food preparation, cooking methods, kitchen equipment, hygiene and sanitation.
• Understanding of food-safety, temperature control, storage and stock-rotation procedures.
• Ability to follow recipes and instructions accurately, and good teamwork, communication and time-management skills.