Send me Jobs like this
Nationality
Any Nationality
Gender
Not Mentioned
Vacancy
1 Vacancy
Job Description
Roles & Responsibilities
Prepare mise-en-place for the hot section according to the daily menu specifications, recipes, and quality standards set by the Chef de Partie and Executive Chef
Cook and plate a wide range of hot dishes (meat, fish, vegetables, sauces, garnishes, starches) with precision and consistency during service
Assist in the execution of la carte service, banquets, room service, and special events while maintaining excellent timing and presentation
Follow exact portion control, recipe specifications, and presentation standards to ensure every dish meets 5-star luxury expectations
Maintain the highest levels of cleanliness, organization, and hygiene in the workstation at all times in compliance with HACCP, local food safety regulations, and hotel standards
Monitor and report low stock levels, equipment issues, or product quality problems to the Chef de Partie in a timely manner
Participate in receiving deliveries, checking quality/quantity, and proper storage/rotation of products (FIFO)
Minimize food waste and support cost control measures in the section
Work flexibly across other hot kitchen sections when required to support overall kitchen operation
Actively learn advanced cooking techniques, knife skills, plating artistry, and flavor profiles under the guidance of senior chefs
Contribute to a positive, professional, and collaborative team environment
Be able to operate and maintain cleanliness of all kitchen equipment.
Maintain a Clean as You Go policy.
Assist in storage and rotation of food items according to hotel procedures.
Sign keys out and back in under supervision as needed.
Desired Candidate Profile
Minimum 1 2 years of experience as Commis / Line Cook in the hot section of a 4 or 5-star hotel, fine-dining restaurant, or reputable international establishment
Formal culinary qualification (diploma/certificate from recognized culinary school) preferred
Strong fundamental knowledge of classical and contemporary hot kitchen cooking techniques (saut ing, grilling, roasting, braising, sauce preparation, etc.)
Good understanding of international cuisines (especially European/Continental, with exposure to Asian/Middle Eastern a plus)
Proven ability to work under pressure during peak service periods
Excellent personal hygiene standards and thorough knowledge of food safety & HACCP principles
Skills & Personal Attributes
Passionate about food, quality, and continuous improvement
Detail-oriented with a strong sense of urgency and timing
Team player with positive attitude and willingness to learn
Ability to stand for long periods and work in a fast-paced, hot kitchen environment
Reliable, punctual, and professional appearance at all times
Company Industry
- Hotels
- Hospitality
Department / Functional Area
- Chefs
- F&B
- Housekeeping
- Front Desk
Keywords
- Commis I - Hot Kitchen
Disclaimer: Naukrigulf.com is only a platform to bring jobseekers & employers together. Applicants are advised to research the bonafides of the prospective employer independently. We do NOT endorse any requests for money payments and strictly advice against sharing personal or bank related information. We also recommend you visit Security Advice for more information. If you suspect any fraud or malpractice, email us at abuse@naukrigulf.com
Wyndham Grand Doha West Bay Beach