Commis Chef

OverviewCOMMIS (KITCHEN ASSISTANT)LOCATION: Al Hiyar, Al Ain, UAEREPORTS TO: Head Chef / Kitchen SupervisorDEPARTMENT: Staff Kitchen & WelfareAbout Us – As It Should BeAt As It Should Be, we believe good food builds good culture. Every meal in our kitchen is prepared with care for the people who feed our farm, our hatchery, and our flocks. The Commis is the cook’s right hand — disciplined, clean, and precise. You don’t just chop vegetables; you uphold dignity three times a day.Job PurposeTo assist in preparing and cooking daily staff meals to the highest standards of hygiene, consistency, and respect. You’ll support the chefs in all kitchen operations, from prep to plating. Ensuring meals are delivered safely, on time, and full of care.ResponsibilitiesPrepare vegetables, salads, and basic components for breakfast, lunch, and dinner.Assist in cooking and portioning meals under the chef’s supervision.Maintain correct segregation between meat, poultry, and vegetarian areas.Keep all food preparation zones clean, labelled, and sanitized.Support daily stock rotation and ingredient storage.Follow kitchen schedules, portion standards, and menu plans.Wash, peel, cut, and cook ingredients using correct tools and methods.Ensure all food is prepared to safe temperatures and handled hygienically.Assist in cleaning and closing the kitchen at the end of the day.Who You AreYou take pride in cooking food that makes people feel cared for.You work cleanly, calmly, and methodically. Never rushed.You understand that consistency and respect are the secret ingredients.You want to learn, grow, and take responsibility for quality.Values & BehavioursRespect in Every Dish - You treat every ingredient with care and purpose.Clean as a Promise - You never compromise on hygiene.Consistency Is Kindness - You follow recipes, timings, and portions faithfully.Own Your Impact - You take pride in every meal that leaves the kitchen.Details Matter - You season, taste, and plate with precision.Measurable KPIsMeal Quality & Consistency - ≥ 95% positive staff satisfactionHygiene Compliance - 100% adherence to kitchen SOPsFood Waste - < 3% per meal serviceAttendance - ≥ 98% punctual attendancePortion Control - 100% correct portioning per menu planWork ConditionsBusy kitchen environment with heat and humidityStanding, chopping, and lifting throughout shiftPPE, gloves, and hygiene protocol mandatoryRotational shift (breakfast/lunch/dinner service)What We OfferExcellent on-site meals, accommodation, uniforms, and PPEOn-site cleaning and laundry servicesHands-on training in professional kitchen operationsCareer growth to CDP or Kitchen Supervisor levelWork in a respectful, zero-shouting, welfare-first environmentCook with pride and purpose. As It Should Be.#J-18808-Ljbffr