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Job Description
Key Responsibilities
Prepare ingredients, mise en place, and food items according to recipes and standards.
Assist in the preparation and presentation of dishes for all service periods.
Maintain cleanliness and organization of the assigned workstation.
Follow food safety, hygiene, and HACCP standards at all times.
Ensure proper storage, labeling, and rotation of food products (FIFO).
Monitor stock levels and inform supervisors of shortages.
Operate kitchen equipment safely and efficiently.
Minimize food wastage and control portion sizes.
Assist with receiving and storing deliveries.
Support senior chefs during busy service periods.
Maintain professional appearance and behavior at all times.
Qualifications
Minimum 1-2 years of experience as a Commis III or similar role in a hotel, resort, restaurant, or catering operation.
Experience in international cuisine and moroccan dish is an advantage.
Knowledge of food safety and hygiene standards (HACCP).
Ability to work in a fast-paced environment.
Good teamwork and communication skills.
Ability to follow recipes and instructions accurately.
Flexible to work shifts, weekends, and public holidays.
Physically fit and able to stand for long periods.
Communication
Shift work
Weekend work
Senior
Pay
Pay is not stated in the ad.
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Visa sponsorship and relocation: not stated in the ad.
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