Commis 2

About the role

The Commis 2 supports the kitchen team by ensuring food safety, proper storage, and timely preparation of dishes for restaurants, banquets and special functions. The role reports daily to the Head Chef and helps maintain high standards of hygiene and cost control.

Key responsibilities

• Monitor food safety, temperature records, HACCP and ISO 22000 compliance at all times.
• Prepare and stock items for restaurants, banquets and special events, meeting quality and quantity standards.
• Maintain cleanliness of work areas, refrigerators and freezers.
• Control costs by minimizing waste, spoilage and enforcing portion control.
• Prepare daily requisitions, lunch and dinner buffets, and special function supplies.
• Report equipment issues and ensure timely maintenance.
• Support the section during line‑manager absences.

Required profile

• Graduate of a reputable culinary college or institute (desirable).
• 1‑2 years of experience in a kitchen environment.
• Good time‑management and organizational abilities.
• Fluent spoken English; Arabic is a plus.
• Team‑player with the ability to maintain good relations with staff.

Required skills

• HACCP
• ISO 22000
• Food safety standards

What we offer

• Opportunities for internal training and professional development.
• Dynamic work environment in a reputable hospitality setting.