وصف الوظيفة
Role Overview
Cook / Commis (International Cuisine) at RISE Enterprise. An entry-to-mid-level kitchen role supporting senior chefs across all cuisine stations in a high-quality, fast-paced GCC restaurant environment.
Role Purpose
Support senior chefs and the Chef de Partie across all cuisine stations while developing practical skills in French, Italian, Arabic, and Indian cooking through hands-on daily kitchen operations and live service execution.
Key Responsibilities
Station Support & Mise en Place
- Assist the Chef de Partie and senior chefs in all aspects of daily mise en place, including vegetable preparation, sauce bases, stock production, marinating, portioning, and setting up the station ahead of service across the kitchen's French, Italian, Arabic, and Indian sections.
Live Service Assistance
- Support the brigade during service by executing prep tasks, plating components, and fulfilling station requirements as directed by the Chef de Partie.
- Maintain focus, speed, and accuracy throughout high-volume service periods to ensure consistent kitchen output.
Culinary Skills Development
- Actively engage in learning opportunities presented by working across multiple cuisine stations.
- Apply feedback from senior chefs to build foundational and intermediate cooking techniques in French, Italian, Arabic, and Indian culinary disciplines.
Recipe & Portion Compliance
- Prepare all assigned items strictly in accordance with standardised recipes, portion weights, and quality specifications as directed by senior kitchen staff.
- Flag any ingredient shortfalls, quality concerns, or equipment issues to the Chef de Partie immediately.
Kitchen Cleanliness & Organisation
- Maintain a clean, tidy, and well-organised workstation at all times.
- Assist in cleaning duties before, during, and after service including equipment sanitation, surface cleaning, and safe storage of all ingredients in line with FIFO stock rotation principles.
Health, Safety & Compliance
- Adhere strictly to personal hygiene standards, GCC food-safety regulations, HACCP protocols, and halal handling requirements at all times.
- Follow all kitchen safety procedures and report any hazards or non-compliance immediately to the supervising chef.
Cross-Station Flexibility & Teamwork
- Demonstrate willingness and adaptability to assist across different cuisine stations as required by the Sous Chef or Chef de Partie.
- Contribute positively to the overall kitchen team culture, supporting colleagues and maintaining a respectful and professional attitude in a multicultural brigade.
Qualifications & Experience
- A diploma or certificate in Culinary Arts from a recognised culinary school or vocational institution is preferred; recent graduates are welcome to apply.
- A valid food hygiene or food-safety certification compliant with GCC municipal standards is required prior to commencement.
- A minimum of 1–2 years of practical kitchen experience in a restaurant, hotel, or catering environment is preferred.
- Recent culinary graduates with strong institutional training and a demonstrable passion for multi-cuisine cooking will be considered.
- Exposure to any of the four featured cuisines — French, Italian, Arabic, or Indian — is an advantage.
Skills & Competencies
- Foundational and intermediate cooking techniques across French, Italian, Arabic, and Indian culinary disciplines.
- Ability to follow standardised recipes and maintain portion control and quality specifications.
- Physical stamina to work efficiently in a demanding, fast-paced environment.
- Strong teamwork and communication skills suited to a multicultural kitchen.
- Discipline and accuracy in executing instructions consistently.
- Willingness to learn, grow, and progress within the brand's culinary structure.
- Respect for professional kitchen culture and a genuine passion for cooking.
الراتبغير مُفصح عنه من صاحب العمل
آخر موعد—