Commis I - All day Dining (Breakfast)

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 I, the care you devote to all aspects of food preparation will result in the creation of truly spectacular fare. Key Responsibilities: Prepare and cook breakfast items according to recipes, quality standards, and presentation guidelines. Assist the Chef de Partie and Sous Chef with daily breakfast preparation and service. Prepare and complete mise en place before breakfast service. Set up and replenish breakfast buffet stations, ensuring food is fresh and well presented. Prepare eggs, omelets, pancakes, waffles, and other assigned breakfast items. Maintain consistent food quality, taste, portion control, and presentation. Follow food safety, hygiene, sanitation, and HACCP standards at all times. Maintain cleanliness and organization of workstations, equipment, and kitchen areas. Check the quality and freshness of ingredients before use. Minimize food waste through proper preparation, portioning, and storage. Support smooth kitchen operations during busy breakfast service. Perform other duties as assigned by the Chef.

Diploma or certificate in Culinary Arts or a related field. Previous experience in a hotel preferably in breakfast or All Day Dining. Basic knowledge of food preparation, cooking techniques, and kitchen operations. Good understanding of food safety, hygiene, and HACCP standards. Ability to work effectively in a fast-paced environment. Good teamwork, communication, and time-management skills. Flexible to work shifts, weekends, and public holidays. Positive attitude, willingness to learn, and attention to detail.

Prepare and cook breakfast items according to recipes, quality standards, and presentation guidelines. Assist the Chef de Partie and Sous Chef with daily breakfast preparation and service. Prepare and complete mise en place before breakfast service. Set up and replenish breakfast buffet stations, ensuring food is fresh and well presented. Prepare eggs, omelets, pancakes, waffles, and other assigned breakfast items. Maintain consistent food quality, taste, portion control, and presentation. Follow food safety, hygiene, sanitation, and HACCP standards at all times. Maintain cleanliness and organization of workstations, equipment, and kitchen areas. Check the quality and freshness of ingredients before use. Minimize food waste through proper preparation, portioning, and storage. Support smooth kitchen operations during busy breakfast service. Perform other duties as assigned by the Chef.