Commis 1-2

Minor Hotels; Dubai; Sur place; AED 31 000 - 51 000; Plein temps

Résumé du poste

Minor Hotels in Dubai seeks a Commis I for La Suite Dubai Hotel & Apartments to support the kitchen team by preparing ingredients, completing daily mise en place, and assisting senior chefs during service.

You will maintain food safety and hygiene, follow HACCP guidelines, manage storage and FIFO, keep your workstation clean, and work in a fast-paced hotel kitchen with shifts including weekends and public holidays.

Qualifications

• Culinary qualification or relevant professional training preferred.
• Experience in a professional kitchen, ideally in a hotel/resort/quality restaurant.
• Knowledge of basic cooking techniques and kitchen operations.
• Knowledge of food hygiene, HACCP and safe food handling.
• Ability to work in a fast-paced kitchen environment.
• Willingness to work shifts, weekends and public holidays.

Responsabilités

• Prepare ingredients and mise en place according to recipes and instructions from senior chefs.
• Cook and prepare assigned dishes to required quality, portion and presentation standards.
• Support the Chef de Partie and senior kitchen team during preparation and service.
• Ensure food is prepared, stored, labelled and handled safely and hygienically.
• Maintain cleanliness and organisation of the assigned workstation, equipment and kitchen areas.
• Follow food safety, hygiene, HACCP and health and safety requirements at all times.
• Check the freshness and quality of ingredients before use and report concerns to the supervising chef.
• Assist with receipt, storage and rotation of food products, following FIFO principles.
• Minimise food waste through correct preparation, portioning, storage and handling.
• Ensure kitchen equipment and utensils are used correctly and safely.
• Communicate effectively with colleagues to support smooth and timely kitchen operations.
• Assist other sections of the kitchen when operationally required.
• Participate in briefings, training and other departmental activities.
• Perform other reasonable duties assigned by the Chef de Partie, Sous Chef or Head Chef.

Formation

Culinary qualification or professional training

Description du poste

Job Location:

La Suite Dubai Hotel & Apartment

NH Collection Hotels & Resorts showcases captivating hotels housed in authentic landmark buildings across Europe, Latin America, the Middle East, Asia, and beyond. Thoughtfully designed with an eclectic-elegant atmosphere, our hotels are built to evoke extraordinary feelings — paying great attention to stimulating details that create truly memorable moments.

We welcome business travellers, friends, and couples seeking premium service, and we craft experiences centred on wellbeing, gastronomy, culture, and pure indulgence. If you are passionate about creating those extraordinary moments for every guest, NH Collection is the place to do it. Feel the extraordinary.

The Commis I supports the kitchen team in preparing and delivering high-quality food in accordance with established recipes, presentation standards, food safety requirements and operational procedures. The role assists senior chefs with daily mise en place and service while maintaining a clean, organised and efficient kitchen environment.

Key Responsibilities

• Prepare ingredients and complete daily mise en place according to recipes, production requirements and instructions from senior chefs.
• Cook and prepare assigned dishes to the required quality, portion and presentation standards.
• Support the Chef de Partie and senior kitchen team during preparation and service.
• Ensure food is prepared, stored, labelled and handled safely and hygienically.
• Maintain cleanliness and organisation of the assigned workstation, equipment and kitchen areas.
• Follow food safety, hygiene, HACCP and health and safety requirements at all times.
• Check the freshness and quality of ingredients before use and report any concerns to the supervising chef.
• Assist with the proper receipt, storage and rotation of food products, following FIFO principles.
• Minimise food waste through correct preparation, portioning, storage and handling.
• Ensure kitchen equipment and utensils are used correctly and safely.
• Communicate effectively with colleagues to support smooth and timely kitchen operations.
• Assist other sections of the kitchen when operationally required.
• Participate in briefings, training and other departmental activities.
• Perform other reasonable duties assigned by the Chef de Partie, Sous Chef or Head Chef.

Qualifications & Experience

• Culinary qualification or relevant professional training is preferred.
• Previous experience in a professional kitchen, ideally within a hotel, resort or quality restaurant environment.
• Good understanding of basic cooking techniques, food preparation and kitchen operations.
• Basic knowledge of food hygiene, HACCP and safe food-handling practices.
• Ability to work effectively in a fast-paced kitchen environment.
• Willingness to work shifts, weekends and public holidays according to operational requirements.

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