Cook II

Job Overview

Located in Mandarin Oriental, Doha, the Commis 2 – Culinary position involves assisting with daily kitchen preparation and production under the supervision of senior chefs. This role supports all assigned sections including outlets, buffet, à la carte, banquets, and special events ensuring all food items are prepared according to recipes, quality benchmarks, and food safety standards.

Key Responsibilities

• Assist in preparing hot and cold dishes, sauces, garnishments, buffet items, à la carte orders, and special event cuisine following precise recipes and guidelines.
• Carry out daily mise en place tasks to ensure all ingredients are prepped and ready for production and service.
• Engage in fundamental food preparation, including cooking techniques, portion control, plating, and supporting smooth service to develop culinary skills and consistency.
• Maintain cleanliness, organization, and safety at workstations, equipment, and storage areas.
• Adhere strictly to HACCP protocols, food safety, product labeling, storage guidelines, and FIFO methodology at all times.
• Support receiving, storing, monitoring inventory levels, and promptly notifying senior chefs of shortages.
• Provide support across multiple kitchen outlets, including buffets, à la carte, banquet services, and special events as delegated.
• Operate effectively during peak hours while following direction and prioritizing service tasks.
• Participate actively in kitchen training sessions, briefings, and continuous development activities.
• Demonstrate Mandarin Oriental’s standards for grooming, conduct, and teamwork consistently.

Qualifications & Experience

• Minimum educational qualification: High School diploma or equivalent.
• Completion of culinary diploma or formal culinary training is preferred.
• Basic certification in food hygiene is desirable.

Essential Skills & Requirements

• Familiarity with kitchen operations including mise en place, cooking methods, and service processes.
• Basic food preparation capabilities, knife handling, cooking techniques, and kitchen organization skills.
• Ability to accurately follow recipes, portion sizes, and senior chefs' instructions.
• Strong understanding of food safety protocols, hygiene, HACCP standards, and proper storage techniques.
• Capability to function efficiently under supervision during busy periods.
• Detail-oriented mindset with commitment to maintain consistent food quality.
• Positive, eager to learn attitude with cooperative teamwork spirit.
• Proficient verbal communication skills in English; knowledge of additional languages is an advantage.
• Physically fit and adaptable to working extended hours including weekends and public holidays.