Commis II - 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 II, the care you devote to all aspects of food preparation will result in the creation of truly spectacular fare. Key Responsibilities: Assist the Chef de Partie and senior kitchen team with daily food preparation and production. Prepare ingredients such as vegetables, meat, seafood, sauces, and other items according to recipes and instructions. Support the preparation and presentation of dishes according to established standards. Maintain proper portion control and minimize food wastage. Ensure all food products are stored, labelled, and handled correctly. Follow food safety, hygiene, and HACCP standards at all times. Maintain cleanliness and organization of workstations, kitchen equipment, and storage areas. Assist with receiving, checking, and storing kitchen supplies when required. Ensure kitchen equipment is used safely and correctly. Support the team during busy service periods and maintain efficient workflow. Follow instructions from the Chef de Partie and other senior culinary team members. Report any equipment issues, food quality concerns, or shortages to the supervisor. Perform other duties related to the kitchen operation as assigned by management.

Previous experience in a professional kitchen or hotel environment is preferred. Culinary education or relevant training is an advantage. Basic knowledge of food preparation, cooking methods, and kitchen hygiene. Good teamwork and communication skills. Ability to work under pressure in a fast-paced environment. Willingness to learn and develop culinary skills. Attention to detail and a positive attitude. Physically fit and able to work flexible shifts, including weekends and holidays.

Assist the Chef de Partie and senior kitchen team with daily food preparation and production. Prepare ingredients such as vegetables, meat, seafood, sauces, and other items according to recipes and instructions. Support the preparation and presentation of dishes according to established standards. Maintain proper portion control and minimize food wastage. Ensure all food products are stored, labelled, and handled correctly. Follow food safety, hygiene, and HACCP standards at all times. Maintain cleanliness and organization of workstations, kitchen equipment, and storage areas. Assist with receiving, checking, and storing kitchen supplies when required. Ensure kitchen equipment is used safely and correctly. Support the team during busy service periods and maintain efficient workflow. Follow instructions from the Chef de Partie and other senior culinary team members. Report any equipment issues, food quality concerns, or shortages to the supervisor. Perform other duties related to the kitchen operation as assigned by management.