Commis 2 - Culinary

Job Summary

Based at Mandarin Oriental, Doha within the Culinary Department in Doha, the Commis 2 – Culinary is responsible for supporting daily preparation and production tasks with guidance from senior chefs within the culinary kitchen. The role supports assigned kitchen sections, outlets, buffet, à la carte, banquets, and special events by ensuring that hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations are prepared and delivered in accordance with established recipes, quality standards, and food safety requirements. Working under the guidance of senior chefs, the position contributes to building technical confidence while contributing to consistent service delivery. The Commis 2 – Culinary is expected to maintain high standards of hygiene, organization, teamwork, and flexibility while supporting operational requirements according to business needs.

Key Responsibilities

Support the preparation of hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations according to recipes, instructions, and quality standards.
Complete daily mise en place tasks and ensure ingredients are ready for production and service.
Assist in basic food preparation, cooking techniques, mise en place, portioning, plating, and service execution while developing technical confidence and consistency.
Maintain clean, organized, and safe workstations, equipment, and storage areas.
Follow HACCP, food safety, labeling, storage, and FIFO procedures at all times.
Assist with receiving, storing, and checking stock levels, informing senior chefs of shortages.
Support various outlets, buffet, à la carte, banquet, and special event operations as assigned by senior chefs.
Work efficiently during busy periods while following instructions and service priorities.
Participate in kitchen training, briefings, and development activities.
Uphold Mandarin Oriental grooming, conduct, and teamwork standards.

Job Specifications

Education & Experience

High School qualification or equivalent required.
Culinary diploma or professional culinary training is preferred.
Basic food hygiene training is preferred.

Skills & Requirements

Knowledge of general kitchen operations, mise en place, cooking methods, and service flow.
Basic knowledge of food preparation, knife skills, cooking techniques, and kitchen organization.
Ability to follow recipes, portion standards, and instructions from senior chefs.
Understanding of food safety, hygiene, HACCP, and proper storage procedures.
Able to work efficiently during busy service periods with supervision.
Good attention to detail and commitment to consistent quality.
Positive attitude with willingness to learn and support colleagues.
Good verbal communication skills in English; additional languages are an advantage.
Physically fit and flexible to work long hours, weekends, and public holidays.

Cook II