Cook I

Role overview

The Commis 1 in the Culinary Department at Mandarin Oriental, Doha supports day-to-day kitchen activity by preparing menu items in line with approved recipes, quality expectations, and food safety standards. This position contributes to service across multiple culinary formats, including hot and cold production, sauces, garnishes, buffets, à la carte service, banquets, and special events. Working with senior chefs, the role helps keep the kitchen running smoothly with a strong focus on consistency, speed, cleanliness, and precision.

Key responsibilities

• Prepare hot and cold dishes, sauces, garnishes, buffet components, à la carte items, and event food following recipe instructions, portion controls, and presentation standards.
• Finish daily mise en place so all stations are ready before service begins.
• Use appropriate cooking and preparation methods, portioning, plating, and service procedures to maintain quality and efficiency.
• Keep work areas, tools, equipment, and storage spaces clean and orderly in line with HACCP and hotel standards.
• Help with receiving deliveries, storing products correctly, labeling items, and rotating stock using FIFO practices.
• Assist with outlet, buffet, banquet, à la carte, and special event operations based on business demand.
• Track stock usage and promptly inform senior chefs about ingredient needs.
• Ensure food quality, freshness, consistency, and presentation always match Mandarin Oriental standards.
• Cooperate with other culinary team members to support smooth and efficient service.
• Participate in training, briefings, and development activities to strengthen technical capability and product knowledge.

Education and experience

A high school qualification or equivalent is required. A culinary diploma or formal professional kitchen training is preferred. The role calls for at least 1 year of experience in a professional kitchen, ideally in a luxury hotel or a busy restaurant environment.

Skills and work style

The role requires familiarity with kitchen operations, mise en place, cooking methods, and service flow, along with a basic grasp of food preparation techniques and hygiene practices. Success in this position also depends on the ability to stay organized, maintain attention to detail, work under pressure, communicate clearly in English, adapt to different kitchen sections, and remain physically capable of handling long shifts, weekends, and public holidays.

Additional expectations

The position requires a positive mindset, a willingness to learn, and the flexibility to support changing operational needs. Knowledge of additional languages is considered an advantage.