Commis Chef

Minor Hotels; Dubai; On-site; AED 36,000 - 48,000; Full time

Job summary

Avani Palm View Dubai Hotel & Suites in Dubai seeks a Commis Chef to support daily kitchen operations by assisting with food preparation, cooking, and presentation in line with the hotel’s recipes and quality standards. You will assist the Chef de Partie and senior chefs, prep ingredients, maintain cleanliness, follow HACCP and FIFO, and help with buffet setups and events as needed.

This role requires teamwork, attention to detail, and a proactive approach to food safety in a fast-paced

Job description

Job Description

Job Location

Avani Palm View Dubai Hotel & Suites

At Avani, we’re all about finding that perfect balance — between cool and kind, design and function, service and privacy. We’ve built our hotels and resorts around this philosophy: vibrant social spaces that vibe with the day, stylish rooms that simply work, and honest, locally inspired food. We embrace an upbeat service culture that genuinely respects the art of hospitality.

With a growing portfolio across Europe, the Middle East, Asia, Africa, and Australia, Avani is a brand on the move. If you take real pride in the little things — and believe that a warm welcome and a genuine smile make all the difference — you’ll fit right in here.

The Commis Chef supports the daily kitchen operations by assisting with food preparation, cooking, and presentation. The role ensures that food is prepared according to the hotel’s recipes, hygiene requirements, and quality standards while maintaining a clean and organized work environment.

• Prepare and cook food according to approved recipes, portion sizes, and hotel standards.
• Assist the Chef de Partie and senior chefs with the daily preparation and operation of the assigned kitchen section.
• Prepare ingredients including washing, cutting, chopping, marinating, and portioning as required.
• Ensure food is prepared and presented consistently, with attention to quality, taste, and presentation.
• Maintain cleanliness and hygiene of the kitchen, equipment, utensils, and assigned work area.
• Follow HACCP, food safety, sanitation, and personal hygiene standards at all times.
• Check the freshness and quality of ingredients before preparation and report any concerns to the supervisor.
• Store, label, and rotate food items correctly, following FIFO procedures and proper temperature requirements.
• Minimize food waste and use ingredients, supplies, and kitchen equipment responsibly.
• Support buffet preparation, live stations, banquets, events, and other kitchen operations when required.
• Ensure kitchen equipment and tools are handled safely and report any defects or maintenance concerns.
• Work closely with other kitchen team members to ensure smooth and timely food service.
• Follow hotel grooming, safety, and operational standards at all times.
• Carry out any other kitchen‑related duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.