Commis III – Kitchen Station Supervisor

About the role

The Commis III will supervise an assigned kitchen station, ensuring consistent, high‑quality food production and courteous, professional service in line with Swissôtel Al Murooj standards. The role supports guest satisfaction through efficient, flexible operations.

Key responsibilities

• Follow HACCP guidelines and local food safety regulations at all times.
• Maintain a clean work area, adhere to the "clean as you go" policy, and ensure proper sanitation.
• Prepare, season, plate, and present food according to chef specifications.
• Manage mise en place, stock rotation, and proper labeling for storage.
• Assist colleagues, handle cross‑training, and support other stations as needed.
• Complete daily log sheets, attend kitchen meetings, and comply with safety procedures.

Required profile

• College graduate or equivalent culinary education from an accredited institute.
• At least one year of professional kitchen experience in a fine‑dining or upscale hospitality environment.
• Strong knowledge of HACCP protocols and food safety regulations.
• Ability to work independently, follow procedures, and maintain composure under pressure.

Required skills

• Proficiency in following HACCP guidelines.
• Operation of standard commercial kitchen equipment (ovens, grills, fryers, etc.).