Relocate to Saudi Arabia Commis Chef 2

Our client operates the largest and most dynamic water park in Saudi Arabia delivering world-class guest experiences within a high-performance safety-driven environment. With a strong commitment to professional development the company offers full training exceptional facilities and an exciting opportunity to build an international career in a fast-growing leisure and tourism destination.

Role Overview

The Commis Chef 2 is an intermediate junior role within the culinary brigade. Reporting to the Chef de Partie and Commis 1 this position is focused on the execution of volume preparation and basic cooking a world-class 5-star luxury environment the Commis 2 acts as the primary support for the station handling the bulk of the mise-en-place (peeling washing cutting) to ensure the service line is fully stocked. This is a developmental role where the incumbent is expected to refine their knife skills learn standard recipes and absorb the kitchen culture of discipline and hygiene.

The purpose of this position is to support the operational efficiency of the assigned section. The scope is primarily focused on preparation and hygiene. The Commis 2 is responsible for ensuring that all raw ingredients are processed correctly and safely before they reach the cooking stage. They are also responsible for the cleanliness of the prep area and the proper storage of deliveries. This role is the stepping stone between an entry-level Commis 3 and the fully competent Commis 1.

Job Type: Full Time

Location: Saudi Arabia

Workplace: Onsite

Relocation sponsored by client

Requirements

• High School Diploma required.
• Currently enrolled in or completed a Culinary Certificate or basic cookery course.
• Minimum of 12 years of kitchen experience (including internships).
• Previous experience in a hotel or restaurant kitchen is essential to understand the pace of work.
• Knife Safety: Ability to handle a knife safely and perform basic cuts without injury.
• Basic Knowledge: Understanding the difference between basic ingredients (e.g. distinct herbs vegetables and proteins).
• Physical Stamina: Ability to stand for long periods and work in a cold (prep fridge) or hot (kitchen) environment.
• English Literacy: Ability to read basic labels and understand verbal instructions in English.
• Eagerness to Learn: Asking questions (at the right time) and showing a genuine interest in how dishes are made.
• Punctuality: Understanding that on time in a kitchen means 15 minutes early.
• Resilience: Not taking correction personally; understanding that the Chef is critiquing the work not the person.
• Cleanliness: A natural instinct to wipe a bench down immediately after using it.
• Team Spirit: Willingness to help anyone in the kitchen from the Head Chef to the dishwasher.

Responsibilities

Mise-en-Place & Preparation

• Execute large-scale preparation tasks (e.g. peeling 20kg of carrots washing lettuce picking herbs) with speed and consistency.
• Perform basic knife cuts (chopping dicing slicing) under the supervision of the Commis 1 striving for uniformity to ensure even cooking.
• Assist in the preparation of basic items such as salad dressings simple garnishes and breakfast buffet items.
• Retrieve items from the walk-in fridges and dry stores as requested by the Chef de Partie ensuring the correct ingredients are brought to the station.

Cooking & Service Support

• Assist on the line during quiet periods or for simple tasks (e.g. operating the deep fryer or toaster) to learn the flow of service.
• Help with the plating of banqueting dishes (assembly line style) placing specific components on hundreds of plates according to the Gold Standard sample.
• Monitor the pot wash area during peak times if required ensuring the chefs have clean pans and equipment to cook with.

Hygiene Safety & Storage

• Maintain an immaculate workstation sanitising chopping boards and surfaces after every specific task to prevent cross-contamination.
• Unpack deliveries and store them immediately in the correct location (Dry Store Fridge Freezer) applying Use By date labels to everything.
• Practice rigorous personal hygiene ensuring the uniform is spotless and hands are washed constantly.
• Separate waste correctly (General Recyclable Organic) according to Qiddiyas sustainability protocols.

Inventory & Equipment

• Assist with the daily stock rotation moving older products to the front (FIFO) to minimise spoilage.
• Care for kitchen machinery (e.g. blenders slicers robot coupes) cleaning them thoroughly after use and reassembling them correctly.