Commis I

The First Group Hospitality; Abu Dhabi; On-site; AED 36,000 - 58,000; Full time

Job summary

The Commis I at The First Group Hospitality, a Dubai-headquartered luxury hotel operator, supports the culinary team by preparing, cooking, and presenting dishes to the highest standards. You will handle mise en place, assist with daily kitchen operations, and work closely with senior chefs to ensure guest satisfaction.

We seek motivated individuals with a culinary qualification and proven ability to follow recipes, uphold hygiene standards, and collaborate across kitchen sections during busy

Qualifications

• Culinary qualification, certificate, diploma, or equivalent training.
• Experience as Commis I/II or in a professional kitchen.
• Good knowledge of food preparation, techniques, equipment, and presentation.
• Understanding of food-safety, hygiene, storage, and temperature-control.
• Ability to follow recipes and maintain consistent quality.
• Strong teamwork, communication, organization, and time-management.
• Ability to guide junior kitchen colleagues.
• Physically fit to stand for long periods in a busy kitchen.
• Willingness to work flexible hours including evenings and weekends.

Responsibilities

• Prepare and cook food according to approved recipes and standards.
• Complete mise en place and ensure the section is ready before service.
• Support chefs with daily production and service requirements.
• Assist with preparation for regular service, private functions, events, and special requests.
• Measure, portion, season, cook, and present ingredients accurately.
• Check quality, freshness, quantity, and condition of ingredients.
• Follow proper food-storage, labeling, dating, stock-rotation, and temperature-control procedures.
• Maintain an organized workstation throughout preparation and service.
• Monitor cooking times and presentation, ensuring portion control.
• Assist with supervision of junior staff when required.
• Ensure all activities comply with food-safety and hygiene standards.
• Clean and sanitize workstations, utensils, and equipment after use.
• Operate kitchen equipment safely and report defects promptly.
• Minimize food waste and use ingredients responsibly.
• Coordinate with other kitchen sections during busy service periods.

Skills

Culinary skills

Food preparation

Food safety

Recipe following

Teamwork

Communication

Time management

Mentoring juniors

Flexibility

Education

Culinary qualification (certificate/diploma)

Job description

Overview

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners.

As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.

For more information, visit tfghospitality.com

Job Description

The Commis I supports the culinary team in preparing, cooking, and presenting food to the highest standards of quality, consistency, hygiene, and service within an exclusive luxury destination.

The role assists with the day-to-day operation of an assigned kitchen section, performs a range of food-preparation and cooking duties, and supports junior kitchen colleagues when required.

Key Responsibilities

• Prepare and cook food items according to approved recipes, menus, preparation methods, and presentation standards.
• Complete mise en place and ensure the assigned section is fully prepared before service.
• Support the Chef de Partie and Sous Chef with daily food production and service requirements.
• Assist with the preparation of food for regular service, private functions, events, and special requests.
• Measure, portion, season, cook, and present ingredients accurately and consistently.
• Check the quality, freshness, quantity, and condition of ingredients before use.
• Follow correct food-storage, labeling, dating, stock-rotation, and temperature-control procedures.
• Maintain an organized and efficient workstation throughout preparation and service.
• Monitor cooking times, temperatures, presentation, and portion control.
• Assist with the supervision and guidance of Commis II and Kitchen Assistants when required.
• Ensure all food preparation and cooking activities comply with food-safety, hygiene, and sanitation requirements.
• Clean and sanitize workstations, utensils, equipment, and preparation areas after use.
• Operate kitchen equipment safely and report defects or malfunctions promptly.
• Minimize food waste and use ingredients, equipment, and supplies responsibly.
• Assist with stock checks, requisitions, receiving, and proper storage of ingredients and supplies.
• Communicate shortages, quality concerns, preparation issues, and service requirements to senior chefs.
• Work closely with the culinary, Food and Beverage, Kitchen Stewarding, Stores, and Maintenance teams.
• Support smooth coordination between kitchen sections during busy service periods.
• Maintain discretion and professionalism when working in guest-facing or private-service areas.
• Attend briefings, training sessions, tastings, and departmental meetings.
• Perform other reasonable duties assigned by management.

Desired Skill & Expertise

• Culinary qualification, certificate, diploma, or equivalent practical training.
• Previous experience as a Commis I, Commis II, Demi Chef, or in a professional kitchen environment.
• Good knowledge of food preparation, cooking techniques, kitchen equipment, and food presentation.
• Understanding of food-safety, hygiene, sanitation, storage, and temperature-control procedures.
• Ability to follow recipes and instructions accurately while maintaining consistent quality.
• Good teamwork, communication, organization, and time-management skills.
• Ability to support and guide junior kitchen colleagues.
• Physically fit and able to stand for extended periods and work in a busy kitchen environment.
• Ability to work flexible hours, including evenings, weekends, public holidays, and busy service periods.