Commis III - Main Kitchen

Fairmont Ajman Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. As Commis III, the care you devote to all aspects of food preparation will result in the creation of truly spectacular fare. Key Responsibilities: Assist Chefs and senior kitchen team members with daily food preparation and cooking. Prepare ingredients according to recipes, standards, and instructions. Perform basic tasks such as washing, peeling, cutting, portioning, and weighing ingredients. Maintain cleanliness and organization of workstations, kitchen equipment, and utensils. Follow standard recipes, preparation methods, and portion control guidelines. Ensure proper storage, labeling, and handling of food items. Assist with mise en place and ensure ingredients are ready for service. Support the kitchen team during busy service periods. Minimize food waste and use ingredients efficiently. Check the quality and freshness of ingredients before use and report any concerns to the Chef. Assist with receiving and organizing kitchen supplies when required. Follow instructions from the Chef, Sous Chef, and Kitchen Supervisor. Maintain effective teamwork and communication with colleagues. Perform other reasonable duties as assigned by the department management.

Culinary or hospitality education/certification is an advantage. Basic knowledge of food preparation and kitchen operations. Knowledge of food safety, hygiene, and sanitation standards. Good teamwork and communication skills. Willingness to learn and develop culinary skills. Ability to work in a fast-paced kitchen environment. Previous kitchen experience is an advantage.

Assist Chefs and senior kitchen team members with daily food preparation and cooking. Prepare ingredients according to recipes, standards, and instructions. Perform basic tasks such as washing, peeling, cutting, portioning, and weighing ingredients. Maintain cleanliness and organization of workstations, kitchen equipment, and utensils. Follow standard recipes, preparation methods, and portion control guidelines. Ensure proper storage, labeling, and handling of food items. Assist with mise en place and ensure ingredients are ready for service. Support the kitchen team during busy service periods. Minimize food waste and use ingredients efficiently. Check the quality and freshness of ingredients before use and report any concerns to the Chef. Assist with receiving and organizing kitchen supplies when required. Follow instructions from the Chef, Sous Chef, and Kitchen Supervisor. Maintain effective teamwork and communication with colleagues. Perform other reasonable duties as assigned by the department management.