Commis

Role Overview

Commis at Miral Destinations, Abu Dhabi. This role involves food preparation and basic cooking under the supervision of a senior chef in the Food & Beverage Department, rotating through various kitchen sections to ensure smooth and efficient operation and direct impact on the delivery of the guest experience.

Company Overview

Miral Experiences is a region's leader in the management and operation of world-class, award-winning immersive attractions and experiences across Abu Dhabi. The portfolio includes Ferrari World Yas Island Abu Dhabi, Yas Waterworld Yas Island Abu Dhabi, Warner Bros. World™ Yas Island Abu Dhabi, SeaWorld Yas Island Abu Dhabi, CLYMB™ Yas Island Abu Dhabi, TeamLab Phenomena Abu Dhabi, CLYMB™ Abu Dhabi, and cultural treasures like Qasr Al Watan. The company specializes in crafting unique experiences that cater to all tastes and ages, delivering a seamless blend of thrills, joy, and discovery.

Role Purpose

To support kitchen operations in the Food & Beverage Department by preparing and cooking food to the highest standards under senior chef guidance, maintaining rigorous hygiene and food safety protocols, and managing stock rotation and kitchen workstation organization.

Key Responsibilities

Food Preparation & Cooking

• Prepare, cook and serve food delegated whilst ensuring the highest possible quality is maintained and agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
• Measure ingredients and size portions accurately
• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles
• Verify that prepared food meets requirements for quality and quantity
• Maintain a high standard of specified work in accordance with the Senior Chef's instructions

Kitchen Maintenance & Sanitation

• Clean food preparation areas, cooking surfaces, and utensils
• Keep high standards of cleanliness on section where assigned and assist in any job regarding hygiene or cleanliness asked for by a Senior Chef
• Remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a Senior Chef
• Maintain high standards of personal hygiene, clean uniform and overall HACCP standards
• Maintain overall food safety, sanitation, health, and safety standards in work areas
• Maintain full awareness and adherence of all health and safety/hygiene control including chemicals used at work regulations

Stock Management & Ordering

• Stock and restock workstations and display cases
• Monitor stock movement and place timely ordering/requisition
• Aid in achieving food cost, minimize spoilages kitchen standard and overall objectives
• Maintain understanding of menu planning, importance and implementation of good stock controls/stock management (FEFO)
• Assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to

Food Safety & Compliance

• Carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
• Adhere to company procedures in regards to temperature checks, food labeling/dating, cleaning schedules and hygiene regulations at all times whilst ensuring that all records of such are maintained
• Maintain full awareness/knowledge of and ability to act upon any kitchen emergencies
• Comply with all company policies and procedures
• Maintain familiarity with opening and closing procedures of the kitchen and carry them out as rotated

Development & Training

• Attend necessary trainings, workshops etc. for self-development

Qualifications & Experience

Essential

• Basic Hospitality or Catering training
• A foundation degree in Culinary Arts Management
• Previous on-the-job experience/apprenticeship in food preparation and kitchen organization
• Basic cooking skills
• Knife skills requiring coordination, precision and speed
• Food preparation skills including basic sauces, salads/cold starters, hot dishes, pastry, roasting, etc.
• Good working familiarity with use of kitchen equipment

Desirable

• Diploma in Hospitality & Catering
• Diploma in Professional Cookery
• Certificate in additional international cuisine
• Basic Food Hygiene, HACCP certification
• At least two years' work experience in kitchen setting at a restaurant or hotel
• Versatility in all sections/stations of the kitchen including vegetable, meat, fish, pastry, butchery and so on
• Attention to details and ability to learn on your feet and absorb lessons and put it into practice right away
• Ability to develop and maintain stamina and mental toughness to cope with the stress of long working hours/split shifts and busy service periods
• Ability to keep a zealous attitude for maintaining the cleanliness and safety of kitchen
• Creative skills and imagination to turn food pieces to desirable food items
• Develop physical stamina, time management

Skills & Competencies

• Ability to communicate in English
• Ability to work under pressure/remain calm while multi-tasking
• Ability to work quickly and efficiently
• Ability to work with different nationality