Commis I

Power Holding; Doha; On-site; QAR 40,000 - 67,000; Full time

Job summary

Powerholding Intl in Doha, Qatar seeks a Commis I to support kitchen operations, assist in food preparation, and maintain hygiene in the kitchen. You will follow recipes, help with plating, and communicate effectively with the culinary team to ensure timely order execution.

Minimum 3 years of experience is listed in the job knowledge section, with a high school diploma and a food service certificate recommended. Training and development opportunities are mentioned to improve culinary skills.

Qualifications

• Understanding of grilling, sautéing, frying, baking, and roasting.
• Knowledge of food safety handling, storage, and temperature control.
• Familiarity with ingredients, meats, seafood, vegetables, herbs and spices.
• Knowledge of menu items, recipes, and plating standards.
• Basic knowledge of kitchen tools and equipment and their use.

Responsibilities

• Assist in food preparation tasks such as chopping vegetables, portioning meats, and measuring ingredients.
• Execute simple cooking tasks, including grilling, frying, sautéing, and baking, under supervision.
• Follow recipes and instructions to ensure consistency and quality.
• Maintain cleanliness and organization in work areas.
• Assist in stock rotation and inventory management to minimize waste.
• Adhere to food safety and sanitation guidelines to prevent cross-contamination.
• Ensure ingredients and equipment are ready for cooking.
• Assist in plating and garnishing dishes and coordinate with kitchen staff.

Skills

Fundamental cooking methods

Food safety principles

Ingredient knowledge

Menu items & plating

Kitchen tools knowledge

Education

High School Diploma

Certificate in food service

Job description

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The Commis I is responsible to support kitchen operations, assist in food preparation and cooking tasks, maintain cleanliness and organization in the kitchen, and contribute to the overall success of the culinary team.

Job Responsibilities 1

Assist in food preparation tasks, such as chopping vegetables, portioning meats, and measuring ingredients.

Execute simple cooking tasks, including grilling, frying, sautéing, and baking, under the supervision of senior chefs.

Follow recipes and instructions provided by senior chefs to ensure consistency and quality in food preparation.

Maintain cleanliness and organization in work areas, including countertops, cutting boards, and equipment.

Assist in stock rotation and inventory management to ensure freshness and minimize waste.

Adhere to food safety and sanitation guidelines to prevent cross-contamination and maintain a hygienic working environment.

Ensure all necessary ingredients and equipment are ready for cooking.

Assist in plating and garnishing dishes to ensure they meet presentation standards before being served to guests.

Communicate effectively with other kitchen staff members to coordinate food preparation and service.

Collaborate with chefs, sous chefs, and other team members to ensure smooth workflow and timely execution of orders.

Monitor cooking processes, including temperature and cooking times, to maintain consistency and quality in food preparation.

Participate in training and development opportunities to improve culinary skills and knowledge.

Follow instructions and guidelines provided by senior chefs and kitchen management.

Maintain a positive attitude and work ethic while performing duties and interacting with colleagues.

Adhere to kitchen policies, procedures, and guidelines to ensure compliance and consistency in food preparation.

Assist in any other duties or tasks assigned by senior chefs or kitchen management to support the overall operation of the kitchen.

Job Responsibilities 2

Additional Responsibilities 3

Job Knowledge & Skills

Understanding of fundamental cooking methods such as grilling, sautéing, frying, baking, and roasting.

Knowledge of food safety principles, including proper handling, storage, and temperature control to prevent foodborne illnesses.

Familiarity with a variety of ingredients, including meats, seafood, vegetables, herbs, and spices, and their preparation techniques.

Understanding of menu items, recipes, and plating standards to ensure consistent quality and presentation.

Basic knowledge of kitchen tools and equipment, including knives, cookware, and appliances, and their proper use and maintenance.

Job Experience

Minimum 3 year(s) working experience, 2 year(s) relevant working experience, 2 year (s) GCC is a plus

Leadership_321977503

Resilience

Quality_321977507

Agility

Guest Relations L1

Food Safety and Sanitation L1

Hotel Management Standards and Procedures L1

Product/Service Management L1

Brand Engagement L1

AI Fluency

Education

High School Diploma

Certificate in food service or equivalent food service cooking experience