Commis II

Fairmont Bab Al Bahr - Abu Dhabi As a Commis II, you will be responsible for preparing, cooking, and presenting high-quality food while maintaining the highest standards of hygiene, food safety, and guest satisfaction. You will support the kitchen team by ensuring smooth daily operations, following established recipes and procedures, and contributing to an exceptional dining experience that reflects Fairmont's luxury hospitality standards. Prepare and cook food according to standard recipes and presentation guidelines. Assist the Chef de Partie in the daily operation of the assigned kitchen section. Ensure all food is prepared and presented in accordance with Fairmont quality standards. Maintain cleanliness and organization of workstations, kitchen equipment, and storage areas. Follow food safety, hygiene, and HACCP standards at all times. Properly store, label, and rotate food items using the FIFO (First In, First Out) method. Assist with mise en place and ensure all ingredients are prepared before service. Monitor food quality and report any concerns to the Chef de Partie. Minimize food waste and use ingredients efficiently. Support inventory management by reporting stock shortages and assisting with stock control. Work collaboratively with colleagues to ensure efficient kitchen operations. Follow all health, safety, and company policies and procedures. Participate in departmental training and continuously develop culinary skills. Carry out any additional duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.

Minimum of 1–2 years of experience in a similar role within a hotel or upscale restaurant. Knowledge of food preparation techniques and kitchen operations. Basic understanding of HACCP and food safety regulations. Ability to work in a fast-paced environment while maintaining quality standards. Strong teamwork and communication skills. Willingness to work flexible hours, including weekends, holidays, and shifts.

Prepare and cook food according to standard recipes and presentation guidelines. Assist the Chef de Partie in the daily operation of the assigned kitchen section. Ensure all food is prepared and presented in accordance with Fairmont quality standards. Maintain cleanliness and organization of workstations, kitchen equipment, and storage areas. Follow food safety, hygiene, and HACCP standards at all times. Properly store, label, and rotate food items using the FIFO (First In, First Out) method. Assist with mise en place and ensure all ingredients are prepared before service. Monitor food quality and report any concerns to the Chef de Partie. Minimize food waste and use ingredients efficiently. Support inventory management by reporting stock shortages and assisting with stock control. Work collaboratively with colleagues to ensure efficient kitchen operations. Follow all health, safety, and company policies and procedures. Participate in departmental training and continuously develop culinary skills. Carry out any additional duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.