Commis Moroccan Cuisine

Overview

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We are seeking a Commis I in Moroccan Cuisine to support the kitchen team in delivering authentic Moroccan dishes and maintaining high standards of food quality and safety.

• Prepare mise-en-place (ingredients, sauces, marinades, etc.) for Moroccan dishes such as tagines, couscous, pastilla, harira, and grilled meats.
• Cook and plate food according to the restaurant’s recipes and presentation standards.
• Maintain portion control and minimize waste.
• Assist in developing and improving Moroccan menu items under the guidance of the Chef de Partie.
• Taste all dishes before service to ensure authenticity and seasoning accuracy.
• Maintain consistency in flavor and appearance across all servings.
• Follow all food safety and hygiene standards (HACCP).
• Maintain cleanliness and orderliness of workstations, utensils, and storage areas.
• Ensure proper labeling, storage, and rotation of ingredients to maintain freshness.
• Work closely with the Chef de Partie and other kitchen team members to ensure smooth operations.
• Assist in monitoring kitchen supplies related to Moroccan cuisine (spices, preserved lemons, olives, herbs, etc.).
• Report shortages or requisition needs to the Chef de Partie.
• Help with receiving and checking the quality of deliveries.

• Minimum 2 to 3 years of experience in a professional kitchen (hotel, resort, or fine-dining restaurant).
• At least 1 year of hands-on experience specializing in Moroccan cuisine, including the preparation of traditional dishes such as tagines, couscous, pastilla, and harira.
• Proven experience working with authentic Moroccan spices and ingredients (ras el hanout, preserved lemon, saffron, olives, argan oil, etc.).
• Ability to work efficiently in a fast-paced, multicultural team environment.

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Hospitality, Accommodation and Food Services, and Food and Beverage Services