About this role
We are seeking a detail-oriented and organized Commis I to join our Employee Dining team in Ras Al-Khaimah, United Arab Emirates. In this entry-level kitchen position, you will support our culinary team in preparing high-quality meals for our employees while maintaining the highest standards of food safety and hygiene. You will work in a fast-paced environment where efficiency, teamwork, and professionalism are essential to delivering exceptional dining experiences.
Prepare ingredients for cooking by washing, peeling, chopping, and organizing food items according to established proceduresAssist in the preparation and cooking of meals under the guidance of senior kitchen staffMaintain a clean and organized workstation, adhering to all food safety and sanitation standardsOperate kitchen equipment safely and efficiently, including ovens, stovetops, and food preparation toolsSupport inventory management by monitoring stock levels and reporting shortages to supervisorsFollow recipes and cooking instructions precisely to ensure consistency and quality in food preparationAssist in plating and presenting dishes according to established standardsCollaborate effectively with kitchen team members to ensure smooth workflow and timely meal serviceRecognize and accommodate diverse dietary requirements and preferences of employeesComply with all health, safety, and hygiene regulations in the workplace Proven experience in a kitchen environment or culinary training programStrong knowledge of food safety and hygiene practicesProficiency with basic knife skills and food preparation techniquesAbility to work efficiently in a fast-paced, team-oriented environmentExcellent time management and organizational skillsPhysical ability to stand for extended periods and lift up to 25 pounds regularlyAttention to detail and commitment to maintaining high standards of cleanlinessAbility to follow instructions and work collaboratively with kitchen staffFamiliarity with common kitchen equipment and toolsFood Safety Certification (HACCP or equivalent) is preferredKnowledge of diverse dietary requirements and cultural food preferences is a plus