Commis International Cuisine

Kitopi is seeking a dedicated Commis Chef for an international-cuisine kitchen in Sharjah. This role supports senior chefs in preparing and presenting dishes influenced by different culinary traditions, which may include Italian, Indian, Asian, Mediterranean and other cuisines. The position is a good fit for a developing cook who enjoys learning new techniques and follows recipes and hygiene standards carefully.

Key Responsibilities

• Assist senior chefs with preparation, cooking and presentation across the assigned kitchen section.
• Wash, peel, chop, portion and organise ingredients according to recipes and service requirements.
• Follow recipe instructions, portion guidelines and plating standards to help maintain consistency.
• Keep the workstation, equipment and utensils clean and organised throughout the shift.
• Store and label ingredients correctly, rotate stock and follow procedures to prevent spoilage or contamination.
• Rotate between kitchen sections when required to build familiarity with different cuisines and methods.
• Help receive deliveries and check the quality and quantity of ingredients.
• Report low stock, equipment concerns or ingredient-quality issues to the senior chef.
• Support the team during busy service and help maintain food preparation timelines.

Requirements and Qualifications

• Around two years of kitchen experience; fresh graduates are also welcome.
• A Culinary Arts certificate or diploma is preferred but not essential.
• Basic knowledge of food safety, sanitation and safe ingredient handling.
• Interest in international cooking styles and willingness to learn.
• Ability to work cooperatively and efficiently in a fast-paced kitchen.
• Experience with cuisines such as French, Italian, Indian, Chinese or Middle Eastern is useful. Hotel, resort, cruise-ship or fine-dining exposure is an advantage.

Skills and Work Approach

Strong organisation, safe knife skills, attention to detail and dependable teamwork are important. The Commis Chef should accept guidance, communicate clearly and help keep preparation areas ready for service. Consistency in flavour, portion size and presentation supports the wider kitchen team and contributes to a positive guest experience.