Hot Kitchen Commi III

The Hot Kitchen Commis III assists in the preparation and cooking of hot food items while maintaining high standards of food quality, hygiene, and safety. Under the supervision of the Chef de Partie, Sous Chef, or Kitchen-in-Charge, the Commis III supports daily hot kitchen operations by preparing ingredients, maintaining a clean and organized workstation, ensuring proper food handling, and assisting in the smooth production of quality dishes in accordance with company policies and food safety standards. Requirements Minimum 2 years of experience in a hot kitchen, preferably in a hotel, restaurant, or catering operation. GCC experience is mandatory Understanding of food safety, hygiene, and HACCP standards. Ability to follow recipes and instructions accurately Preferably available immediately and, if applicable, currently in Oman and ready for visa transfer. Be able to communicate and understand the predominant language(s) of the restaurant’s trading area, English is a must. Availability on nights, weekends and holidays is also usually required if necessary or according to the business needs.