Commis Hot Kitchen – Velero Hotel Doha Lusail

Key Responsibilities

Food Preparation & Cooking

• Assist in the preparation, cooking, and plating of hot kitchen items such as meat, poultry, fish, and vegetables.

• Follow recipes, portion sizes, and presentation standards set by the Chef de Partie.

• Ensure food is prepared and cooked to the required standard of quality, taste, and appearance.

• Assist in preparing stocks, sauces, and other hot kitchen components.

Kitchen Operations & Coordination

• Work efficiently in your designated section under the Chef de Partie.

• Support senior chefs in organizing the workstation and ingredients.

• Coordinate with other kitchen staff to ensure timely service during meal periods.

• Assist in maintaining proper storage and labeling of ingredients.

Hygiene & Safety

• Follow food safety, hygiene, and sanitation procedures at all times (HACCP, ISO, or hotel SOPs).

• Maintain personal hygiene and proper kitchen attire.

• Ensure equipment, utensils, and work areas are clean and organized.

Training & Development

• Learn and develop culinary skills under the guidance of senior chefs.

• Follow instructions from the Chef de Partie and Sous Chef accurately.

• Participate in on-the-job training to improve knowledge and efficiency.

Reporting & Inventory

• Report any shortages, damaged goods, or equipment issues to the Chef de Partie.

• Assist in stock rotation and proper storage of ingredients.

• Maintain accurate records of usage and wastage as instructed.

Qualifications & Experience

• Culinary diploma, certificate, or equivalent professional training is preferred.

• 0–2 years of experience in a hotel, resort, or restaurant hot kitchen.

• Basic knowledge of kitchen operations, cooking techniques, and food safety.