Commis I Lead: Section Leader in Training

Rise Enterprise; Doha; On-site; QAR 36,000 - 60,000; Full time

Benefits offered by this job

Restaurant dining benefits

Job summary

Rise Enterprise in Doha is seeking an experienced Commis I to prepare and cook a wide range of dishes with strong independence. You will lead a kitchen section, ensure high standards of taste and presentation, and guide junior Commis staff during service.

This role suits someone with solid kitchen experience who is ready to step closer to a Chef de Partie level. Key responsibilities include taking charge of a section, managing stock, and ensuring consistency in taste and presentation, while

Qualifications

• Culinary diploma or certificate is an advantage.
• 2–3 years of kitchen experience, including time as a Commis II or similar role.
• Strong knowledge of cooking techniques and food safety; able to lead a section and work well under pressure.

Responsibilities

• Prepare, cook, and plate a wide range of dishes to the company’s quality standards.
• Take full charge of an assigned kitchen section during service with minimal supervision.
• Manage stock levels for the section, including ordering, storage, and minimizing waste.
• Guide, train, and supervise Commis II and Commis III / Kitchen Helpers.
• Ensure consistency in taste, portion size, and presentation across all dishes served.
• Follow food safety, hygiene, and cleaning standards set by the company and local health authorities.
• Support the Chef de Partie or Sous Chef with menu prep, tastings, and special events.

Skills

Kitchen leadership

Food safety

Culinary techniques

Time management

Staff training

Education

Culinary diploma

Job description

Rise Enterprise in Doha is seeking an experienced Commis I to prepare and cook a wide range of dishes with strong independence. You will lead a kitchen section, ensure high standards of taste and presentation, and guide junior Commis staff during service.

This role suits someone with solid kitchen experience who is ready to step closer to a Chef de Partie level. Key responsibilities include taking charge of a section, managing stock, and ensuring consistency in taste and presentation, while