Job Location:

Al Najada Doha Hotel By Tivoli

Tivoli Hotels & Resorts is a collection of luxury hotels and resorts set in idyllic beaches and cosmopolitan locations, from iconic destinations in Europe to the Middle East, and from Brazil to Asia. We are timeless, dedicated, and distinctive — evoking a time when hotel stays were grand experiences and travel meant life slowed down for a while.

Founded in 1933, Tivoli’s long-standing heritage is built on extraordinary service, authentic local experiences, and a genuine dedication to the art of hospitality. If you share a passion for making every guest feel they have arrived somewhere truly special, Tivoli is where your story belongs.

Job Description – Junior Commis (Intern)

Hotel: Tivoli Hotels & Resorts

Department: Food & Beverage – Culinary

Position: Junior Commis (Intern)

Reports To: Chef de Partie / Sous Chef / Executive Chef

Job Summary

The Junior Commis Intern will gain practical experience in professional kitchen operations while supporting the culinary team in food preparation and daily kitchen activities. Under the guidance and supervision of experienced chefs, the intern will develop essential culinary skills, learn proper food handling and preparation techniques, and become familiar with Tivoli Hotels & Resorts' culinary standards, hygiene requirements, and kitchen procedures.

Key Duties and Responsibilities

• Assist senior chefs in preparing ingredients and food items according to established recipes and kitchen standards.
• Support daily food preparation activities, including washing, peeling, cutting, and portioning ingredients.
• Learn basic cooking techniques and assist in preparing simple dishes under the supervision of experienced chefs.
• Assist in setting up and organizing kitchen workstations before and during service.
• Support the preparation of mise en place to ensure smooth kitchen operations.
• Learn proper food storage, labeling, and stock rotation procedures.
• Assist in maintaining cleanliness and organization of kitchen equipment, utensils, and preparation areas.
• Follow food safety, hygiene, sanitation, and HACCP guidelines.
• Learn the proper handling and safe operation of kitchen tools and equipment.
• Assist in monitoring ingredient freshness and reporting any quality concerns to the supervising chef.
• Support senior chefs during breakfast, lunch, dinner, and banquet preparations as assigned.
• Assist in portioning and plating dishes according to the hotel's presentation standards.
• Observe and learn proper cooking temperatures, food preparation methods, and portion control.
• Minimize food waste by following instructions on proper ingredient handling and preparation.
• Assist in receiving, organizing, and storing kitchen supplies when required.
• Participate in daily kitchen briefings, departmental training, and practical learning activities.
• Follow the hotel's grooming, personal hygiene, and professional conduct standards.
• Perform additional learning-related duties under the guidance of the supervising chef.
  
  

Qualifications And Requirements

• Currently pursuing studies in Culinary Arts, Hospitality Management, Food Production, or a related field.
• No previous professional kitchen experience required.
• Basic knowledge of food preparation and cooking techniques is an advantage.
• Basic English communication skills.
• Strong interest in developing a career in the culinary industry.
• Positive attitude and willingness to learn.
• Ability to follow recipes, instructions, and kitchen procedures under supervision.
• Good teamwork and interpersonal skills.
• Ability to work in a fast-paced kitchen environment.
• Basic understanding of food hygiene and kitchen safety.
• Flexibility to work assigned shifts, weekends, and public holidays in accordance with the internship schedule.
• Commitment to maintaining proper grooming and personal hygiene.
  
  

Skills and Learning Objectives

• Develop basic food preparation and cooking skills.
• Understand professional kitchen operations and culinary standards.
• Learn proper food handling, storage, and hygiene procedures.
• Gain knowledge of kitchen equipment and safe operating practices.
• Develop knife-handling skills and basic cooking techniques under supervision.
• Improve food presentation, portion control, and plating techniques.
• Develop teamwork, time management, and organizational skills.
• Understand the importance of food quality, consistency, and guest satisfaction.
• Gain practical experience in different kitchen sections as assigned.
• Learn the importance of minimizing food waste and maintaining kitchen efficiency.
  
  

General Responsibilities

• Follow Tivoli Hotels & Resorts' policies, procedures, and culinary standards.
• Attend assigned training sessions and participate actively in learning opportunities.
• Seek guidance from supervising chefs when performing unfamiliar tasks.
• Maintain a clean, safe, and organized kitchen environment.
• Handle kitchen equipment, utensils, and ingredients responsibly.
• Demonstrate professionalism, discipline, and respect towards chefs and colleagues.
• Show enthusiasm, responsibility, and willingness to develop culinary knowledge and skills.
• Contribute to maintaining the quality and consistency of food preparation and overall kitchen operations.
  
  

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