Commis I

Overview

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners.

As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market. 

For more information, visit tfghospitality.com 

Job Description

The Commis I supports the culinary team in preparing, cooking, and presenting food to the highest standards of quality, consistency, hygiene, and service within an exclusive luxury destination.

The role assists with the day-to-day operation of an assigned kitchen section, performs a range of food-preparation and cooking duties, and supports junior kitchen colleagues when required.

Key Responsibilities

• Prepare and cook food items according to approved recipes, menus, preparation methods, and presentation standards.
• Complete mise en place and ensure the assigned section is fully prepared before service.
• Support the Chef de Partie and Sous Chef with daily food production and service requirements.
• Assist with the preparation of food for regular service, private functions, events, and special requests.
• Measure, portion, season, cook, and present ingredients accurately and consistently.
• Check the quality, freshness, quantity, and condition of ingredients before use.
• Follow correct food-storage, labeling, dating, stock-rotation, and temperature-control procedures.
• Maintain an organized and efficient workstation throughout preparation and service.
• Monitor cooking times, temperatures, presentation, and portion control.
• Assist with the supervision and guidance of Commis II and Kitchen Assistants when required.
• Ensure all food preparation and cooking activities comply with food-safety, hygiene, and sanitation requirements.
• Clean and sanitize workstations, utensils, equipment, and preparation areas after use.
• Operate kitchen equipment safely and report defects or malfunctions promptly.
• Minimize food waste and use ingredients, equipment, and supplies responsibly.
• Assist with stock checks, requisitions, receiving, and proper storage of ingredients and supplies.
• Communicate shortages, quality concerns, preparation issues, and service requirements to senior chefs.
• Work closely with the culinary, Food and Beverage, Kitchen Stewarding, Stores, and Maintenance teams.
• Support smooth coordination between kitchen sections during busy service periods.
• Maintain discretion and professionalism when working in guest-facing or private-service areas.
• Attend briefings, training sessions, tastings, and departmental meetings.
• Perform other reasonable duties assigned by management.

Desired Skill & Expertise

• Culinary qualification, certificate, diploma, or equivalent practical training.
• Previous experience as a Commis I, Commis II, Demi Chef, or in a professional kitchen environment.
• Good knowledge of food preparation, cooking techniques, kitchen equipment, and food presentation.
• Understanding of food-safety, hygiene, sanitation, storage, and temperature-control procedures.
• Ability to follow recipes and instructions accurately while maintaining consistent quality.
• Good teamwork, communication, organization, and time-management skills.
• Ability to support and guide junior kitchen colleagues.
• Physically fit and able to stand for extended periods and work in a busy kitchen environment.
• Ability to work flexible hours, including evenings, weekends, public holidays, and busy service periods.