Prepare, cook, and present food according to approved recipes, portion standards, and presentation guidelines. Assist the Chef de Partie in the daily operation of the assigned kitchen section. Prepare mise en place for all meal periods and ensure timely replenishment during service. Maintain high standards of food quality, consistency, and presentation. Follow all food safety, hygiene, sanitation, and HACCP procedures at all times. Ensure proper storage, labeling, and rotation of food items using the FIFO (First In, First Out) method. Monitor the quality and freshness of ingredients and report any discrepancies to senior chefs. Assist in receiving, checking, and storing food deliveries according to established procedures. Minimize food waste by following proper preparation, portioning, and storage practices. Maintain cleanliness and organization of workstations, equipment, refrigerators, and storage areas. Operate kitchen equipment safely and report maintenance issues promptly. Support inventory counts and assist with stock control when required. Work collaboratively with all kitchen and service team members to ensure smooth operations. Mentor and support Commis I team members when required, sharing knowledge and best practices. Participate in ongoing culinary training and continuously develop technical skills. Perform any other duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.

Desired Candidate Profile

You are a motivated culinary professional with a solid understanding of kitchen operations and a passion for creating high-quality food. You are organized, dependable, and able to work efficiently in a fast-paced luxury hospitality environment while maintaining exceptional standards of hygiene, food safety, and teamwork. You have a positive attitude, strong attention to detail, and a willingness to learn and grow within the culinary team. You take pride in delivering consistent quality and supporting memorable guest dining experiences at Our Habitas Ras Abrouq .

• 2-3 years of experience as a Commis Chef or in a similar culinary role, preferably within a luxury hotel, resort, or fine dining environment.
• Culinary diploma or vocational training in Professional Cookery or a related field is preferred.
• Good knowledge of food preparation techniques, kitchen operations, and international food safety standards.
• Understanding of HACCP, food hygiene, sanitation, and safe food handling practices.
• Ability to prepare and present food consistently according to recipes and brand standards.
• Experience working in a fast-paced, high-volume kitchen environment.
• Strong organizational skills with the ability to prioritize tasks and work efficiently under pressure.
• Positive attitude, strong work ethic, and willingness to learn and develop culinary skills.
• Ability to work collaboratively as part of a multicultural team and support colleagues during busy service periods.
• Physically fit and able to stand for extended periods, lift kitchen supplies, and work in a demanding kitchen environment.
• Fluent in English, both written and spoken; additional languages are an advantage.
• Flexibility to work shifts, weekends, and public holidays in a remote luxury resort environment.
• Commitment to delivering exceptional food quality, maintaining cleanliness, and upholding Our Habitas brand standards.