Commis I

IBIS; Doha; On-site; QAR 112,000 - 190,000; Full time

Job summary

IBIS Doha is seeking an experienced kitchen professional for a Chef de Partie role. You will prepare and cook dishes, assist senior chefs, and ensure quality and timely service in a fast-paced hotel kitchen.

The candidate should have 1–2 years in a professional kitchen, a culinary diploma or certificate, and solid knowledge of HACCP and food safety. Strong teamwork and attention to detail are essential.

Qualifications

• Minimum 1–2 years of professional kitchen experience.
• Knowledge of HACCP, food safety, and hygiene practices.
• Ability to follow standard recipes and maintain food quality and presentation.
• Strong teamwork and communication skills.

Responsibilities

• Prepare and cook food items according to standard recipes, portion sizes, and presentation guidelines.
• Assist the Chef de Partie and Demi Chef de Partie with daily kitchen operations.
• Prepare ingredients and mise en place according to daily preparation lists.
• Ensure food quality, freshness, consistency, and timely preparation.
• Operate kitchen equipment safely and correctly.
• Maintain cleanliness and organization of workstations, utensils, and equipment.
• Follow HACCP, food safety, hygiene, and proper storage procedures.

Skills

Communication skills

Fast-paced environment

Food safety basics

Attention to detail

Education

Culinary diploma or certificate

Job description

Responsibilities

• Prepare and cook food items according to standard recipes portion sizes and presentation guidelines
• Assist the Chef de Partie and Demi Chef de Partie with daily kitchen operations
• Prepare ingredients and mise en place according to daily preparation lists
• Ensure food quality freshness consistency and timely preparation
• Operate kitchen equipment safely and correctly
• Maintain cleanliness and organization of workstations utensils and kitchen equipment
• Follow HACCP food safety hygiene and proper food storage procedures
• Ensure correct labeling storage and stock rotation using FIFO principles
• Minimize food waste and use ingredients responsibly
• Work collaboratively with the kitchen team to ensure smooth operations and guest satisfaction
• Follow hotel policies grooming standards and workplace safety procedures
• Perform other related duties as assigned by the supervising Chef

• Minimum 1 2 years of experience in a professional kitchen, preferably in a hotel or restaurant.
• Culinary diploma, certificate, or professional kitchen training is preferred.
• Basic knowledge of cooking techniques, ingredients, and kitchen equipment.
• Knowledge of food safety, hygiene, HACCP, and proper food handling procedures.
• Ability to follow standard recipes and maintain food quality and presentation.
• Good communication skills and a positive team-oriented attitude.
• Ability to work efficiently in a fast-paced environment.
• Flexibility to work shifts, weekends, and public holidays.
• Good personal hygiene, grooming, and attention to detail.