Commis III – Culinary Team Member

About the role

The Commis III will supervise an assigned station in Swissôtel Al Murooj, ensuring high‑quality food production and courteous service that meets hotel standards and maximizes guest satisfaction.

Key responsibilities

• Follow HACCP guidelines, municipal regulations, and clean‑as‑you‑go policies to maintain a safe, sanitary work area.
• Prepare, season, plate, and present food according to chef specifications, ensuring quality and portion control.
• Maintain mise en place, manage inventory, label and store food items properly, and minimize waste to meet budgeted food cost levels.
• Support fellow staff, assist stewards with cleaning tasks, and handle cross‑training or shift‑handovers as directed.
• Adhere to all kitchen regulations, complete log sheets, and respond appropriately to emergencies or safety situations.

Required profile

• College graduate or equivalent culinary education from an accredited institute.
• Minimum one year of professional kitchen experience in a fine‑dining or upscale hospitality environment.
• Strong organizational and time‑management abilities in a fast‑paced kitchen.
• Ability to work independently, follow procedures, and maintain composure under pressure.

Required skills

• Proficiency in HACCP protocols and food safety regulations.
• Experience operating standard commercial kitchen equipment (ovens, grills, fryers, etc.).
• Food preparation, plating, and presentation techniques.
• Inventory management, labeling, and storage procedures.