شيف كوميس جولف

The Commis Chef 1 is a senior operational cook within the Qiddiya Golf culinary brigade. Reporting to the Chef de Partie, this role is responsible for the daily execution of food preparation and cooking duties within a specific section. In a 5-star luxury environment, the Commis 1 is expected to possess solid foundational culinary skills, operating with a high degree of efficiency and independence to ensure that all mise-en-place is fresh, accurate, and ready for service on time. This position serves as a role model for junior Commis chefs and is the final developmental stage before promotion to Demi-Chef de Partie. JOB OVERVIEW – PURPOSE AND SCOPE The purpose of this position is to execute the daily workload of the kitchen. The scope involves the physical preparation of ingredients (chopping, butchery assistance, blanching) and the cooking of basic dishes during service. The Commis 1 is the "engine" of the section, ensuring that the Chef de Partie has everything they need to assemble the final plates. They are strictly accountable for food hygiene, waste reduction, and the organisation of the section fridges. RESPONSIBILITIES AND DUTIES Food Preparation (Mise-en-Place) Execute the daily prep list assigned by the Chef de Partie, ensuring all vegetables, proteins, and garnishes are prepared to the exact size and cut specified. Perform intermediate cooking tasks independently, such as making basic stocks, blanching vegetables to the correct "al dente" texture, or rendering fats. Assist in the butchery or fish fabrication process, portioning proteins to the correct weight to ensure cost control. Check the quality of all raw ingredients upon delivery to the station, rejecting any wilted produce or off-smelling proteins immediately. Service Execution Operate a specific part of the line during service (e.g., the Fryer station, Garnish station, or Salad station) under the direction of the Chef de Partie. Plate basic dishes or sides independently, ensuring consistent presentation and portion size. Communicate clearly with the team, calling back orders ("Oui, Chef") to confirm understanding and timing. Maintain a clean workspace during the rush, wiping down boards and sanitising surfaces constantly. Hygiene & Safety (HACCP) Practice strict personal hygiene and grooming standards (clean uniform, safety shoes, hair net/hat). Label and date every single item produced (Production Date / Expiry Date) before placing it in the fridge. Ensure raw and cooked foods are stored on separate shelves to prevent cross-contamination. Complete daily cleaning schedules, scrubbing down equipment, walls, and floors at the end of the shift. Inventory & Waste Management Alert the Chef de Partie immediately if an ingredient is running low or out of stock. Practice "First-In, First-Out" (FIFO) stock rotation vigorously. Minimise trimming waste during preparation (e.g., getting the maximum yield from a vegetable) and separate organic waste for composting/disposal protocols. Education & Experience Culinary Diploma or Certificate in Professional Cookery. Minimum of 2–3 years of culinary experience. Must have completed tenure as a Commis 2 or Commis 3 in a recognised hotel or restaurant. Experience in a 5-star or high-volume environment is highly preferred. Technical Skills Knife Skills: Excellent chopping speed and precision (Julienne, Brunoise, Chiffonade). Cooking Basics: Solid understanding of temperature control (boiling vs. simmering, sautéing vs. frying). Hygiene: Thorough knowledge of food safety standards and chemical handling. Physicality: Ability to lift heavy stock pots and stand for 8–10 hours per shift. Core Competencies Work Ethic: The willingness to do the "hard yards" (peeling 20kg of potatoes) without complaint. Speed: Moving with a sense of urgency at all times. Listening: The ability to take a direct instruction once and execute it perfectly without needing to be reminded. Discipline: Adhering to the roster and arriving 15 minutes before the shift starts, ready to work. Teamwork: Helping the stewards load the dishwasher or sweeping the floor when the section is quiet.