Golf - Commis Chef Qiddiya Investment Company

Food Preparation (Mise-en-Place)

• Execute the daily prep list assigned by the Chef de Partie, ensuring all vegetables, proteins, and garnishes are prepared to the exact size and cut specified.
• Perform intermediate cooking tasks independently, such as making basic stocks, blanching vegetables to the correct "al dente" texture, or rendering fats.
• Assist in the butchery or fish fabrication process, portioning proteins to the correct weight to ensure cost control.
• Check the quality of all raw ingredients upon delivery to the station, rejecting any wilted produce or off-smelling proteins immediately.

Service Execution

• Operate a specific part of the line during service (e.g., the Fryer station, Garnish station, or Salad station) under the direction of the Chef de Partie.
• Plate basic dishes or sides independently, ensuring consistent presentation and portion size.
• Communicate clearly with the team, calling back orders ("Oui, Chef") to confirm understanding and timing.
• Maintain a clean workspace during the rush, wiping down boards and sanitising surfaces constantly.

Hygiene & Safety (HACCP)

• Practice strict personal hygiene and grooming standards (clean uniform, safety shoes, hair net/hat).
• Label and date every single item produced (Production Date / Expiry Date) before placing it in the fridge.
• Ensure raw and cooked foods are stored on separate shelves to prevent cross-contamination.
• Complete daily cleaning schedules, scrubbing down equipment, walls, and floors at the end of the shift.

Inventory & Waste Management

• Alert the Chef de Partie immediately if an ingredient is running low or out of stock.
• Practice "First-In, First-Out" (FIFO) stock rotation vigorously.
• Minimise trimming waste during preparation (e.g., getting the maximum yield from a vegetable) and separate organic waste for composting/disposal protocols.

Education & Experience

• Culinary Diploma or Certificate in Professional Cookery.
• Minimum of 2 3 years of culinary experience.
• Must have completed tenure as a Commis 2 or Commis 3 in a recognised hotel or restaurant.
• Experience in a 5-star or high-volume environment is highly preferred.

Technical Skills

• Knife Skills: Excellent chopping speed and precision (Julienne, Brunoise, Chiffonade).
• Cooking Basics: Solid understanding of temperature control (boiling vs. simmering, saut ing vs. frying).
• Hygiene: Thorough knowledge of food safety standards and chemical handling.
• Physicality: Ability to lift heavy stock pots and stand for 8 10 hours per shift.

Core Competencies

• Work Ethic: The willingness to do the "hard yards" (peeling 20kg of potatoes) without complaint.
• Speed: Moving with a sense of urgency at all times.
• Listening: The ability to take a direct instruction once and execute it perfectly without needing to be reminded.
• Discipline: Adhering to the roster and arriving 15 minutes before the shift starts, ready to work.
• Teamwork: Helping the stewards load the dishwasher or sweeping the floor when the section is quiet.