Commis Chef - Hotel Kitchen

Accor Group; Dubai; On-site; AED 33,480 - 53,568; Full time

Job summary

Accor Group is seeking a Commis Chef for its hotel kitchen in Dubai. This role is perfect for a motivated culinary professional eager to contribute to preparing food, managing buffet setups, and ensuring high standards of food quality in a 4-5 star environment.

The ideal candidate should have 1-2 years of experience, a degree in culinary arts, and knowledge of HACCP standards. The full-time position offers an opportunity to work in a vibrant kitchen setting focused on guest satisfaction.

Qualifications

• 1-2 years of experience in a 4-5 star hotel environment.
• Knowledge of kitchen policies and procedure adherence.
• Ability to follow recipes and maintain consistent food quality.

Responsibilities

• Prepare and maintain inventory for kitchen stations.
• Assist across other kitchen stations as needed.
• Follow standard recipes and plating instructions.
• Communicate with outlet supervisors for efficient service.
• Check quality of received goods for kitchen use.

Skills

Hotel kitchen operations

Culinary preparation

HACCP compliance

Food quality checks

Buffet setup

Waste control

Education

Diploma or degree in vocational hospitality or culinary arts

Job description

Commis Chef - Hotel Kitchen

Location: Dubai, United Arab Emirates
Industry: Hospitality
Function: Chef/Culinary/Kitchen Management
Experience: 1-2 years experience in a 4-5 star hotel

Overview

Commis Chef - Hotel Kitchen in Dubai, United Arab Emirates is a Hospitality hiring opportunity for a motivated culinary professional who can support food preparation, buffet setup, station inventory, recipe standards, HACCP compliance, and daily kitchen production in a 4-5 star hotel environment. This role is ideal for a disciplined chef with practical kitchen knowledge, strong attention to food quality, and the flexibility to assist across different culinary stations when business needs require.

Job Details

Country: United Arab Emirates
City: Dubai
Job Type: Full-time
Salary: 3000-4800 (Estimated salary range based on similar jobs in the city; please confirm the final offer with the employer)

Context

The Commis Chef - Hotel Kitchen supports the culinary brigade by preparing ingredients, maintaining station readiness, checking buffet quality, following plating guides, and helping ensure consistent food production during service. The position contributes to guest satisfaction by keeping dishes fresh, properly presented, and aligned with hotel standards while also supporting inventory control, food cost awareness, hygiene procedures, and communication between kitchen and outlet teams.

Key Responsibilities

• Prepare the inventory list for the assigned kitchen station and keep station items organized for daily production.
• Assist across other kitchen stations when required, using basic overall culinary knowledge to support smooth operations.
• Follow standard recipes, portion guidelines, plating instructions, and outlet presentation standards during preparation and service.
• Share daily market list requirements with the Executive Sous Chef for the assigned outlet.
• Check received goods personally where assigned to confirm quality, freshness, quantity, and suitability for kitchen use.
• Support recipe preparation and costing details when requested by the Executive Sous Chef.
• Assist the Executive Sous Chef and Executive Chef with food promotions, special events, themed menus, and other culinary activities.
• Communicate with outlet supervisors to ensure food items sent from the kitchen are properly explained and ready for service.
• Control food wastage through careful preparation, correct storage, and responsible use of ingredients without compromising quality.
• Suggest practical improvements to kitchen systems and procedures that can improve efficiency and service levels.
• Maintain records, documentation, and operational control information for the assigned work area.
• Use logbooks, handover notes, and kitchen memoranda to keep communication clear between shifts and departments.
• Work according to operational standards, food production policies, grooming expectations, and hotel procedures.
• Attend training sessions, briefings, and outlet communication meetings as scheduled.
• Cooperate respectfully with the kitchen brigade, outlet teams, stewarding, and other hotel departments.
• Stay aware of daily hotel activities and maintain product knowledge of hotel facilities.
• Check buffet setup before guest arrival and during service to confirm food quality, quantity, presentation, and label accuracy.
• Refill buffet items on time and ensure products remain fresh and aligned with hotel standards.
• Inspect kitchen equipment at the end of the shift to confirm it is clean, working properly, safely stored, and not creating hazards.
• Communicate important shift information to the next team member or supervisor to support uninterrupted operations.
• Share practical skills and knowledge with colleagues to support team development and kitchen consistency.
• Apply HACCP requirements in food handling, preparation, storage, cleaning, and service activities.
• Assist guests when needed by explaining dishes and recommending food specialties or promotions.
• Check food quality before dishes leave the kitchen and support a calm, organized working atmosphere.
• Maintain punctuality, proper grooming, personal hygiene, and professional conduct at all times.
• Follow hotel rules, employee handbook standards, disciplinary procedures, grievance procedures, and relevant operational manuals.
• Support colleagues in other hotel areas when required by business levels, guest needs, or operational priorities.
• Carry out other reasonable duties assigned by culinary leadership.

Ideal Profile

• Diploma or degree in vocational hospitality, culinary arts, food production, or a related field.
• 1-2 years of experience in a 4-5 star hotel, resort, restaurant, or professional kitchen environment.
• Knowledge of food and beverage production operational standards, kitchen policies, and procedure adherence.
• Full compliance with HACCP standards and food safety certification requirements.
• Practical understanding of mise en place, buffet setup, food preparation, plating, inventory support, and kitchen hygiene.
• Ability to follow recipes, maintain consistent food quality, and work efficiently during busy service periods.
• Flexible enough to assist different kitchen stations when another chef or team member is absent.
• Good communication skills for coordinating with chefs, outlet supervisors, colleagues, and service teams.
• Strong focus on cleanliness, equipment care, safe work practices, punctuality, and professional grooming.
• Positive team attitude with willingness to learn, share knowledge, and support guest-focused culinary service.

Skills Set

• Hotel kitchen operations
• Food production
• Culinary preparation
• Mise en place
• Station inventory
• Buffet setup
• Buffet replenishment
• Standard recipes
• Plating guides
• Food quality checks
• Goods receiving control
• Market list preparation
• Recipe costing support
• Food promotions support
• HACCP compliance
• Food safety standards
• Kitchen hygiene
• Waste control
• Operational documentation
• Kitchen logbooks
• Equipment inspection
• Outlet coordination
• Guest dish explanation
• Culinary teamwork
• Service readiness