Commis Chef

Khansaheb Group; United Arab Emirates; On-site; AED 70,000 - 120,000; Full time

Job summary

TRV in Dubai is seeking a Chef de Partie to join our kitchen team and support the Head Chef in delivering innovative, high-quality dishes while ensuring the smooth operation of the BOH section.

The role requires adherence to standard recipes, accurate portioning, and hygienic practices in a busy setting. A minimum of 2 years’ experience in food preparation is preferred, with basic English and knife skills emphasized.

Qualifications

• 2+ years of experience in food preparation.
• Teamwork and ability to work in a fast-paced kitchen.
• Basic English language ability.
• Knowledge of basic food preparation, presentation and preservation.
• Knife handling and hygiene practices.

Responsibilities

• Work as directed by the Chef de Partie in the assigned section.
• Ensure all food is prepared in line with standard recipes.
• Ensure all food items are sent to the correct area on time.
• Assist the Chef de Partie with preparation, presentation, decoration and menu dishes.
• Control wastage by proper planning and utilization.
• Conduct stock takes and compile stock lists to help with order requirements.
• Ensure work areas are kept safe and hygienic at all times.

Education

Diploma or Higher Education

Job description

Dubai Career Level: Mid Career (2+ years of experience) Education: Diploma or Higher Education Full time 5 days ago

Role Purpose:

Reporting to the Head Chef in working towards achieving TRV's vision and strategy in terms of providing innovative, high-quality, and simplistic food in line with TRV's value proposition. Responsible of ensuring the smooth running of their individual BOH section operation.

Key Task and Responsibilities:

• Work as directed by the Chef de Partie in the assigned section
• Ensure all food is prepared in line with standard recipes
• Ensure all food items are sent to the correct area on time
• Assist the Chef de Partie with the preparation, presentation, decoration and menu dishes
• Control wastage by proper planning and utilization
• Conduct stock takes and compile stock lists to help with order requirements
• Ensure work areas are kept safe and hygienic at all times
• Maintain personal equipment used to fulfill the job, e.g. knives
• Attend meetings and training courses as required
• Check meat stocks in refrigerators and freezers in terms of availability and condition
• Ascertain daily requirements for the order period
• Take care of requisition of new stocks when necessary
• Cut, trim and portion meat to the restaurant’s requirements
• Ensure red meat is hung under optimum conditions
• Take precautions against possible spoilage
• Ensure regular stock takes are conducted
• Ensure all food is prepared in line with standard recipes
• Ensure all food items are sent to the correct area on time
• Ensure work areas are kept safe and hygienic at all times
• Perform any additional job‑related tasks as needed and specified by the Supervisor

Experience, Knowledge and Skills:

• Ability to work well in a team
• Ability to work well in a fast-paced environment
• Excellent level of physical fitness
• Basic command of the English language
• Knowledge of basic preparation, presentation and preservation of food
• Knowledge of basic cooking techniques and preparation of basic stocks/sauces
• Minimum 2 years of experience in food preparation, like baking, kneading, etc.