Commis II

Power International Holding (PIH); Doha; On-site; QAR 39,000 - 61,000; Full time

Job summary

Power International Holding (PIH) invites applications for a Commis II to support kitchen operations in Doha. You will assist in food preparation, measure ingredients, and help maintain a clean, organized work area under senior chefs.

Collaborative teamwork is essential to ensure timely, high-quality dishes for guests. The role covers following recipes, plating support, and adherence to safety standards while developing culinary skills and participating in training opportunities offered by the

Qualifications

• Knowledge of fundamental cooking methods (grilling, sautéing, frying, baking, roasting).
• Understanding of food safety, storage, and temperature control.
• Familiar with ingredients, recipes, and plating standards.
• Basic use and maintenance of kitchen tools and equipment.

Responsibilities

• Assist in food preparation tasks like chopping vegetables and portioning meats.
• Execute simple cooking tasks under supervision of senior chefs.
• Follow recipes to ensure consistency and quality.
• Maintain cleanliness and organization in work areas.
• Assist in stock rotation and inventory management.
• Adhere to food safety and sanitation guidelines.
• Ensure ingredients and equipment are ready for cooking.
• Assist in plating and garnishing dishes to meet presentation standards.
• Communicate effectively with kitchen staff to coordinate prep and service.
• Collaborate with chefs to ensure smooth workflow and timely orders.
• Monitor cooking processes to maintain consistency and quality.
• Participate in training to improve culinary skills.

Skills

Grilling

Sautéing

Frying

Baking

Roasting

Food safety

Plating

Tools

Knives

Cookware

Appliances

Job description

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The Commis II 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

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

Agility

Guest Relations L1

Food Safety and Sanitation L1

Hotel Management Standards and Procedures L1