Commis Chef

Majid Al Futtaim; Kuwait City; On-site; KWD 10,044 - 16,740; Full time

Job summary

Majid Al Futtaim is seeking a Commis Chef to join the kitchen team and deliver high-quality dishes in line with brand standards. You will support the Sous Chef in daily kitchen operations and strictly follow health, safety, and hygiene regulations to ensure guests receive top-quality meals.

The role requires a Certificate/Diploma in Hospitality, a PIC 2 credential, and a strong commitment to exceptional customer service, with professional appearance and communication style.

Qualifications

• Certificate/Course/Diploma in Hospitality industry.
• PIC 2 (Person In Charge) requirement.
• Strong commitment to consistent delivery of quality service.
• Professional appearance and communication style.

Responsibilities

• Prepares menu items per brand recipes and guidelines.
• Identifies stock or equipment issues and reports to the Chef on duty.
• Follows HACCP and safe food handling practices.
• Maintains cleanliness of kitchen and equipment.
• Ensures proper storage and FIFO for goods.
• Maintains knowledge of venue timings and service readiness.

Skills

HACCP knowledge

Stock control

Food safety

Team player

Education

Hospitality certificate/diploma

Job description

ROLE SUMMARY

The Commis Chef is responsible for consistently delivering high-quality food and presentation in line with brand standards. The role supports the Sous Chef in daily kitchen operations while strictly adhering to health, safety, and food hygiene regulations to ensure all products served to guests meet the highest standards.

ROLE PROFILE

• Prepares the menu items using the recipes as per brand guidelines.
• Identifies issues with stock, MEP or any equipment to the Chef in charge on duty immediately should these issues arise.
• Understands and maintains the safe practices of food handling and HACCP regulations.
• Understanding skills required to produce menu items.
• Keeps operating equipment and kitchen equipment clean and in good condition.
• Has a clear knowledge of venue timings and ensures that areas are cleaned down and MEP is sufficient for the next service timing.
• Ensures the proper storage and rotation of goods received following FIFO.
• Takes an interest and involvement in quality checking and knowledge of ingredients.

REQUIREMENTS

• Certificate/Course/Diploma in Hospitality industry
• Person In Charge (PIC) 2
• Strong commitment to the consistent delivery of exceptional quality customer service.
• Professional appearance and communicating style.