Commis Chef

Majid Al Futtaim; Doha; On-site; QAR 33,000 - 67,000; Full time

Job summary

Majid Al Futtaim is seeking a Commis Chef to assist in delivering high-quality dishes in line with brand standards at our Doha kitchen. You will support the Sous Chef, prepare menu items from brand recipes, and ensure hygiene and safety regulations are followed during all service periods.

The role requires a commitment to consistent quality, strong presentation, and the ability to work as part of a busy kitchen team in a fast-paced environment with FIFO practices and attention to instrument and

Qualifications

• Certificate or diploma in hospitality industry.
• Person In Charge (PIC) certification mentioned.
• Strong commitment to delivering exceptional customer service.

Responsibilities

• Prepares menu items using brand recipes.
• Identifies stock, ME(P) equipment issues and reports to chef on duty.
• Maintains safe food handling practices and HACCP compliance.
• Understands skills needed to produce menu items.
• Keeps kitchen and equipment clean and in good condition.
• Ensures venue timings and that areas are cleaned and ME(P) sufficient for next service.
• Ensures proper storage and rotation of goods received following FIFO.
• Participates in quality checking and ingredient knowledge.

Skills

Food safety

HACCP knowledge

Communication skills

Education

Hospitality Certificate/Diploma

Job description

ROLE SUMMAR

YThe 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 PROFI

• LEPrepares the menu items using the recipes as per brand guideline
• s.Identifies issues with stock, MEP or any equipment to the Chef in charge on duty immediately should these issues aris
• e.Understands and maintains the safe practices of food handling and HACCP regulation
• s.Understanding skills required to produce menu item
• s.Keeps operating equipment and kitchen equipment clean and in good conditio
• n.Has a clear knowledge of venue timings and ensures that areas are cleaned down and MEP is sufficient for the next service timin
• g.Ensures the proper storage and rotation of goods received following FIF
• O.Takes an interest and involvement in quality checking and knowledge of ingredient

s.

REQUIREME

• NTSCertificate/Course/Diploma in Hospitality indus
• tryPerson In Charge (PIC
• ) 2Strong commitment to the consistent delivery of exceptional quality customer servi
• ce.Professional appearance and communicating sty