Commis I | Muscat, Oman | hiring urgently | apply from your phone

Job Information

  • Location
  • Employee Type Full Time
  • Offer Salary Good
  • Industry Marriott International, Inc
  • Job Level Senior
  • Deadline Soon
  • Academic Degree Graduate
  • Total Yrs Experience 0-2
  • No. of Openings 8
  • Working Hours 8 hrs
  • Dress Code Casual
  • Benefits & Perks Provident Fund, Food allowance
  • Skills Commis
  • Shift Day

Are you looking for a job? We are here for you. We will provide you with a good decent job for you. This job is only for people who are looking for opportunities as a commis chef.

If you enjoy cooking and assisting others in the creation of new foods and recipes, you might wish to investigate the possibility of working as a commis chef. If you have a solid understanding of the duties and responsibilities associated with the position of commis chef, you will be more equipped to assess whether or not this is the ideal profession for you. In this piece, we will go through the duties of a commis chef, define the skills and education levels required for the position, and give an estimate of the income range that you can anticipate receiving.

Commis I

Marriott International, Inc


Job details

Job Type


Full Job Description

Job Number 22194581

The Commis I Chef is responsible for ensuring that customers receive service that is courteous, professional, efficient, and flexible, as well as maintaining the hotel’s operating requirements by preparing cuisine that is of a consistent and high-quality standard. You will also be responsible for aiding the CDP and the Sous Chef in the kitchen, as well as for ensuring that each station is clean when they have finished cooking.


In addition, it is the responsibility of Him or Her to create specific meals or things, as well as to maintain the temperature of various cooking appliances, such as ovens, broilers, grills, roasters, etc. Take food out of the freezer storage and allow it to thaw in the refrigerator. Ensure that the food is properly portioned, arranged, and garnished.

Job Category Food and Beverage & Culinary

Location Sheraton Oman Hotel, P.O. Box 3260, Ruwi, Muscat, Oman, Oman VIEW ON MAP

Schedule Full-Time

Located Remotely? N

Relocation? N

Position Type Non-Management





Prepare special meals or substitute items. Regulate the temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform the Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out-of-stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists. Prepare cold foods.



Assist management in hiring, training, scheduling, evaluating, counselling, disciplining, motivating and coaching employees; serve as a role model. Follow all company safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain the confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.



Marriott International is an equal-opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We welcome guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver meaningful guest experiences, we encourage you to explore your next career opportunity with Sheraton.


Responsibilities and Duties

  • In addition, I am responsible for ensuring that the mise en place for the preparation of food is finished in your department.


  • Make sure that the food items are of a high grade.


  • Maintain the highest possible standards and quality throughout the daily preparation, as well as stay current on any new goods, recipes, or methods of cooking that may be implemented.


  • Maintain and get ready the mise-en-place for restaurant buffets and banquets following the F.P.


  • Make sure that all of the surfaces and storage containers have been thoroughly cleaned and sanitised.


  • Make sure there is a steady stream of innovation in both the preparation and presentation of the buffet.


  • In the kitchen, it is important to observe and keep up with proper cleaning and hygiene procedures.


  • Notify the chef of any unused food items so that they can be incorporated into the daily specials.


  • Inform the F&B service workers about the available items and the chef’s special menu that is currently being offered.


  • Maintain the cleanliness of the work environment at all times following the standards established by the hotel.


  • Keep an eye on both the quantity and the quality of the food that is being prepared.


  • Ensure that you are using the culinary equipment responsibly and safely.


  • Make sure that the daily mise-en-place and food production are prepared in the appropriate parts of the main pantry or any satellite pantries.


  • Cook food following the recipes, quality standards, presentation standards, and food preparation checklist that you have.


  • Following the recipes or the menu, prepare the fresh ingredients that will be used in the cooking.


  • Maintaining food logs is your responsibility.


  • Assist the Demi Chef de Partie or Commis II in the day-to-day operation and labour of the restaurant.


  • Conducting quality assurance checks on food helps guarantee that it was prepared correctly and kept at the appropriate temperature.


  • To be present in the kitchen that has been assigned to you as and when it is required, in addition to an internal transfer after two to three months into another department following management policy.
  • To assist the chef de partie in the preparation of food following the needs, recipes, standards, and regulations of his department.


  • to assist the chef with cutting, packaging, and helping out with dishes while also learning new skills.


  • Participate in the training that is being given and incorporate what you learn into your day-to-day operations to enhance the quality of the meals.


  • You will need to adhere to the cleaning schedules that have been established for the kitchen to clean the section and any other areas as specified.


  • Perform tasks following Chef de Partie’s instructions on the menu.


  • It is necessary to be adaptable and willing to assist other departments during hectic times and on an as-needed basis.



  • Excellent collaboration abilities and meticulous attention to detail.


  • Positivist perspective and an outgoing attitude.


  • Capable of sharing the burden.


  • Put your customers’ needs first.


  • a person who takes pleasure in working in a vibrant and fast-paced atmosphere, as well as someone who makes cooking and food preparation his or her pastime and has a strong interest in these subjects.


  • The ability to move around and lift 25 pounds is required for this profession.


  • In addition to these requirements, you will need to be able to stand, sit, or walk for lengthy periods and maintain a professional appearance while wearing a clean uniform.


  • It is essential to have the ability to work in any of the eating outlets because of the varied needs of the company.




A certificate of completion from an accredited culinary programme or a high school diploma is required. familiarity with several inventory management systems and fundamental computer skills.

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Marriott International, Inc


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