Requirements
Requires 1-2 years of experience in a professional kitchen, preferably with seafood preparation. Basic knowledge of seafood handling, preparation, storage, and freshness standards. Understanding of food safety and hygiene practices. Willingness to learn and develop culinary skills. Ability to work efficiently with attention to detail in a fast-paced environment. Good teamwork and communication skills. Fluency in English is required; Arabic is an advantage.
Description
Al Safadi Hospitality is seeking a Commis Chef – Seafood to support the preparation and production of seafood dishes within our Central Kitchen. This role is responsible for maintaining the quality, freshness, and consistency of our seafood products across Al Safadi Restaurants, Oventine, and Table 25.The successful candidate will support the day-to-day operations of the seafood section, ensuring accurate and timely preparation while following strict food safety, hygiene, and freshness standards. The role also provides an opportunity to develop seafood-specific culinary skills under the guidance of senior chefs.ResponsibilitiesAssist in the preparation, cleaning, filleting, and portioning of fish and seafood according to section standards.Prepare and maintain the mise en place for the seafood section ahead of daily production and service.Follow standardized recipes, preparation methods, and portioning guidelines to ensure consistency and quality.Check the freshness and quality of seafood products and promptly report any concerns to the Chef de Partie.Ensure proper storage, handling, labeling, and rotation of seafood products in accordance with FIFO principles to minimize spoilage and waste.Maintain full compliance with food safety, hygiene, and HACCP standards at all times.Keep the seafood section, tools, and equipment clean, sanitized, and well organized throughout production and service.Support senior chefs with daily production requirements, special orders, and other section-related tasks as required.Assist with maintaining proper stock levels and report any shortages or quality concerns to the Chef de Partie.Continuously develop seafood preparation and culinary skills under the guidance and supervision of senior kitchen staff.Perform any other duties related to the role as assigned by the Chef de Partie or Head Chef.Qualifications1–2 years of experience in a professional kitchen, preferably with exposure to seafood preparation.Basic knowledge of seafood handling, cleaning, preparation, storage, and freshness standards.Basic understanding of food safety and hygiene practices; HACCP certification is an advantage.Willingness to learn, develop culinary skills, and take direction from senior kitchen staff.Ability to work efficiently and maintain attention to detail in a fast-paced, high-volume kitchen environment.Good teamwork and communication skills.Fluency in English is required; Arabic is an advantage.