commis I Asian Cuisine

Wyndham Hotels & Resorts EMEA; Doha; On-site; QAR 30,000 - 45,000; Full time

Job summary

A leading hospitality company in Doha, Qatar, is seeking a Commis I for Asian Cuisine. The successful candidate will be responsible for preparing ingredients, cooking dishes, and maintaining kitchen standards. Ideal for individuals with culinary qualifications and 1-3 years of professional kitchen experience, preferably with Asian cuisine. This full-time role offers opportunities for professional growth in a vibrant kitchen environment.

Qualifications

• 1-3 years of professional kitchen experience with some exposure to Asian cuisine.
• Food safety certification preferred.

Responsibilities

• Prepare mise en place for assigned station.
• Cook and finish dishes to recipe standards.
• Maintain HACCP temperature logs and proper storage for perishables.
• Assist with receiving and inspecting deliveries.

Skills

Culinary techniques

Food safety knowledge

Asian cuisine experience

Inventory management

Education

Culinary certificate or diploma

Food safety certification

Job description

Join to apply for the commis I Asian Cuisine role at Wyndham Hotels & Resorts EMEA

Overview

Join to apply for the commis I Asian Cuisine role at Wyndham Hotels & Resorts EMEA.

Responsibilities

• Prepare mise en place for assigned station(s): chop vegetables, portion proteins, prepare stocks, sauces, marinades and condiments (e.g., soy-based sauces, curry pastes, dashi, chili oils, ponzu).
• Cook and finish dishes to recipe and presentation standards (stir-fries, noodles, rice dishes, curries, baos, dim sum items, sushi/rolls if included in the concept).
• Operate and maintain station equipment: woks, steamers, deep-fryers, grills, salamanders, rice cookers, sushi knives, mandolins.
• Follow standard recipes and portion controls to meet food-cost targets and ensure consistency.
• Maintain HACCP temperature logs, labeling, first-in-first-out (FIFO) rotation and proper storage for perishable goods (e.g., fish, shellfish, fresh produce).
• Keep a clean, organized work area and follow sanitation procedures, PPE use and kitchen safety rules.
• Assist with receiving and inspecting deliveries; help with basic inventory counts and stock rotation.
• Support junior kitchen staff (e.g., Commis 2, apprentices) and participate in cross-training across stations.
• Communicate with front-of-house and other kitchen colleagues to ensure timely service and correct order details (allergies, special requests).
• Participate in menu tastings, trialling new items and helping to refine recipe execution when asked.

Qualifications

• Culinary certificate, diploma or equivalent (desirable but not always mandatory).
• Typically 1–3 years’ professional kitchen experience; at least some exposure to Asian cuisine (restaurants, hotels, catering).
• Food safety certification (e.g., HACCP, ServSafe, local food handler’s certificate) preferred.
• Any specialist training (sushi certification, dim sum workshop, wok mastery) is a plus.

Seniorit y level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Hospitality, Accommodation and Food Services, and Food and Beverage Services

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