Commis

Saddle House Sharjah is hiring a Commis to join our kitchen brigade. This entry‑to‑mid level role is ideal for a motivated cook who wants to build technical skills, learn standardized recipes, and grow within a structured culinary team. As a Commis you will support Chef de Partie and Demi Chef de Partie colleagues across hot and cold stations, perform routine prep tasks, assist with mise en place, and help maintain consistent portioning and presentation during service. The role demands reliability, attention to detail, and a willingness to follow direction while learning speed and accuracy under pressure. You will gain hands‑on experience with basic sauce work, vegetable and protein prep, stock and sauce production, and plating fundamentals. Local candidates eligible to work in the UAE are preferred. Interviews are scheduled for Tuesday, 10 February 2026; shortlisted applicants will receive interview details by phone. Below are the role duties, specific requirements, a brief company overview, and the application process so you know exactly how to apply and what to prepare.

Duties and Responsibilities

• Prep and Mise en Place
  • Prepare vegetables, proteins, and basic components according to recipes and production schedules.
  • Weigh, portion, label, and store prepped items to ensure station readiness.
• Station Support During Service
  • Assist CDP and DCDP with plating, finishing, and timely delivery of dishes.
  • Maintain correct portion control and check quality before service.
• Basic Cooking Tasks
  • Prepare stocks, basic sauces, and simple garnishes under supervision.
  • Execute routine cooking tasks such as blanching, sautéing, and simple frying to standard.
• Cleaning and Organisation
  • Keep workstations, tools, and equipment clean and service‑ready; follow cleaning schedules.
  • Ensure correct storage, rotation, and labeling of ingredients to prevent waste.
• Hygiene and Safety
  • Adhere to HACCP and local food safety procedures; follow allergen controls and cross‑contamination prevention.
  • Conduct temperature checks and report any food safety concerns immediately.
• Teamwork and Learning
  • Take direction from senior chefs, participate in briefings, and apply feedback to improve.
  • Support colleagues during peak periods and assist with basic stock counts and deliveries.

Requirements

• Experience
  • Entry level to 1 year kitchen experience preferred; culinary diploma or vocational training is an advantage but not mandatory.
• Technical Skills
  • Basic knife skills, portioning, and familiarity with common kitchen tasks; eagerness to learn standardized recipes and techniques.
• Food Safety
  • Awareness of hygiene practices; HACCP or equivalent certification is a plus.
• Personal Attributes
  • Reliable, punctual, physically fit, and able to work standing for long periods.
  • Good communicator, coachable, detail‑oriented, and able to perform under pressure.
• Operational Awareness
  • Willingness to follow stock rotation, portion control, and waste‑reduction practices.
• Eligibility and Availability
  • Local resident eligible to work in the UAE; flexible availability including weekends and public holidays.

About Saddle House

Saddle House is a contemporary hospitality brand focused on delivering consistent, high‑quality guest experiences through thoughtfully crafted menus and a collaborative team culture. We invest in staff development and encourage internal progression across front and back of house. Our Sharjah location blends local hospitality traditions with modern culinary standards, emphasizing speed, warmth, and product excellence. Working at Saddle House means joining a supportive environment where technical skill, reliability, and a positive attitude are rewarded and where strong performers are given opportunities to grow.

Application Process

1. Apply Online — Complete the application form and attach your CV at https://lnkd.in/dM9M9fRW.
2. Shortlisting — Applications will be screened for relevant experience and eligibility; shortlisted candidates will receive a phone call.
3. Interview — Interviews are scheduled for Tuesday, 10 February 2026; shortlisted applicants will be given time slots and location details. Bring an updated CV, valid ID, and any references.
4. Assessment — Expect competency questions and a practical assessment to demonstrate basic knife skills, portioning, and station discipline.
5. Offer and Onboarding — Successful candidates will receive an offer and an onboarding schedule including induction and a training plan.