Commis Chef - Swissotel Al Murooj

Accor Group; Dubai; On-site; AED 36,000 - 54,000; Full time

Job summary

Swissotel Al Murooj in Downtown Dubai is seeking a dedicated Commis Chef to support daily culinary operations under the guidance of senior chefs. You will prepare ingredients, assist with cooking, plating, and ensure dishes meet quality standards while following HACCP guidelines.

Ideal candidates have formal culinary education or equivalent training and at least 1 year of professional experience in fine dining or upscale hospitality.

Qualifications

• College graduate or equivalent education from a culinary program.
• Minimum 1 year of professional kitchen experience in fine dining or upscale hospitality.
• Proficiency in food preparation, plating, and presentation.
• Strong knowledge of HACCP and food safety regulations.

Responsibilities

• Plan and execute daily kitchen prep to meet service requirements.
• Assist with cooking, plating, and maintaining mise en place.
• Ensure kitchen stations are organized and stocked for service.
• Follow HACCP guidelines and food safety procedures.
• Support cross-training and teamwork within the culinary team.

Skills

Food preparation

Plating

Teamwork

Time management

HACCP knowledge

Education

Culinary education

Job description

Commis Chef - Swissotel Al Murooj Job Snapshot - Role: Commis Chef - Location: Dubai, United Arab Emirates - Industry: Hospitality - Function: Food Preparation-Cooking - Experience: Minimum 1 year of professional kitchen experience in fine dining or upscale hospitality - Job Type: Full Time - Work Arrangement: On-site

Position Overview

Swissotel Al Murooj, part of Accor, is seeking a dedicated and skilled Commis Chef to support daily culinary operations at its hotel in Downtown Dubai. Working under the guidance of the Chef de Partie and senior culinary team, the Commis Chef will prepare ingredients, assist with cooking and plating, maintain organized kitchen stations, and ensure food is produced according to established Swissotel recipes and quality standards. The role requires a strong commitment to food hygiene, efficient preparation, teamwork, and guest satisfaction. The successful candidate will also contribute to responsible resource use, waste reduction, and the hotel 's environmental practices. Applicants should have formal culinary education or equivalent training, at least one year of professional kitchen experience in a fine dining or upscale hospitality establishment, and a sound understanding of HACCP and food safety requirements.

Job Details

• Country: United Arab Emirates
• City: Dubai
• Industry: Hospitality
• Function: Food Preparation-Cooking
• Salary: Not disclosed
• Gender: No Preference
• Candidate Nationality: Not specified
• Job Type: Full Time
• Work Arrangement: On-site

Daily Kitchen Preparation and Organization

• Plan and prioritize assigned food preparation activities to meet daily service requirements.
• Assist the Chef de Partie or senior chef with ingredient and supply requisitions for the following day.
• Prepare mise en place according to the instructions of the Chef de Partie or designated senior chef.
• Check preparation quantities and ensure the assigned kitchen station is ready before each service period.
• Organize ingredients, utensils, and equipment to support efficient food production.
• Report to the assigned workstation at scheduled times, including after meal breaks.
• Follow established production lists and kitchen shift handover procedures.
• Leave sufficient prepared ingredients and mise en place for the incoming shift.
• Support advance preparation and same-day production requirements in other kitchen sections when instructed.

Food Preparation, Cooking and Presentation

• Follow instructions from the Chef de Partie, senior chef, Executive Sous Chef, and Executive Chef.
• Prepare and cook assigned dishes according to approved recipes and culinary specifications.
• Follow standard recipe photographs and plating guidelines to maintain consistent presentation.
• Taste and season food appropriately before it is served.
• Ensure prepared dishes meet established quality, quantity, and presentation requirements.
• Prepare and plate food orders received from Food and Beverage service staff, including handwritten and electronically generated orders.
• Complete assigned food orders accurately and within required service times.
• Accommodate guest dietary requirements, preferences, and special requests whenever possible.
• Notify the Chef de Cuisine or senior chef of food quality concerns, complaints, or operational difficulties.
• Complete final checks of the workstation before leaving the assigned section.

Food Safety, Hygiene and Storage

• Follow Hazard Analysis and Critical Control Points (HACCP) guidelines and applicable municipality regulations.
• Maintain clean and hygienic food preparation areas throughout daily operations.
• Apply the clean-as-you-go policy and promptly clean work surfaces and equipment after use.
• Keep kitchen workstations, refrigerators, and storage areas properly organized.
• Handle and rotate ingredients according to established food safety procedures.
• Apply first-in, first-out (FIFO) principles to food storage and ingredient usage.
• Ensure stored food items are properly covered, dated, and labeled.
• Maintain kitchen equipment and food preparation areas in a safe and sanitary condition.
• Clean ovens, cooking surfaces, utensils, and other equipment as required.
• Ensure equipment is switched off safely when no longer in use.
• Follow kitchen regulations, sanitation procedures, and accident prevention requirements.
• Report potential safety hazards and support safe working practices.

Food Quality and Waste Management

• Maintain consistent food quality by following approved recipes and preparation procedures.
• Use ingredients responsibly to minimize unnecessary food waste.
• Follow appropriate portioning and storage practices.
• Support the achievement of established food cost targets.
• Monitor ingredient usage and communicate preparation requirements to the supervising chef.
• Maintain food freshness and quality through proper handling and stock rotation.
• Contribute to efficient kitchen operations without compromising hygiene or presentation standards.

Environmental Responsibility and Resource Efficiency

• Follow the hotel 's environmental procedures during daily kitchen operations.
• Use water and energy responsibly when preparing food and cleaning equipment.
• Switch off unused kitchen equipment where appropriate and safe.
• Reduce food waste through careful preparation, handling, and storage.
• Support responsible purchasing and ingredient usage within assigned responsibilities.
• Follow established waste management and resource conservation practices.
• Maintain accurate information and records required for applicable environmental compliance procedures.
• Contribute to the hotel 's sustainability objectives through responsible daily working practices.

Kitchen Teamwork and Professional Development

• Maintain effective communication with supervisors, kitchen colleagues, and other hotel employees.
• Work cooperatively with the culinary team to ensure smooth service delivery.
• Assist colleagues in other kitchen sections when operational requirements demand.
• Participate in cross-training activities when directed.
• Support the stewarding team with daily cleaning coordination when required.
• Develop knowledge of international cuisines, ingredients, and cooking techniques.
• Participate in hotel culinary training programs and practical learning opportunities.
• Show initiative in improving food preparation and presentation skills.
• Maintain a positive attitude and professional conduct during busy service periods.
• Adapt to changing business requirements and working hours.

Kitchen Administration and Safety Procedures

• Complete daily kitchen log sheets and required operational records.
• Attend kitchen meetings, briefings, and training sessions as instructed.
• Follow established procedures for the issue and acknowledgment of uniforms, knives, tools, and other assigned equipment.
• Take responsibility for assigned equipment in accordance with hotel policies.
• Follow Swissotel uniform, grooming, attendance, and timekeeping requirements.
• Ensure clock-in and clock-out procedures are completed in accordance with hotel uniform requirements.
• Obtain appropriate management authorization for overtime and access to hotel premises outside working hours.
• Remain familiar with hotel emergency procedures and respond appropriately to safety incidents.
• Follow accident prevention policies and support a safe working environment.
• Perform additional reasonable duties assigned by the culinary team or hotel management.

Required Qualifications and Experience

• College graduate or equivalent education from an accredited culinary institute or formal culinary training program.
• Minimum 1 year of professional kitchen experience in a fine dining or upscale hospitality establishment.
• Demonstrated proficiency in food preparation, plating, and presentation.
• Comprehensive knowledge of HACCP procedures and food safety regulations.
• Proven ability to work independently while following established kitchen procedures and specifications.
• Strong organizational and time management skills in a busy kitchen environment.
• Proficiency in operating standard commercial kitchen equipment and tools.
• Ability to remain composed and professional under demanding operational conditions.

Essential Skills and Competencies

• Practical food preparation and cooking skills.
• Ability to follow recipes and maintain consistent food quality.
• Attention to detail in seasoning, portion control, and presentation.
• Good understanding of food hygiene, sanitation, and safe storage procedures.
• Ability to organize a workstation and complete preparation tasks efficiently.
• Strong time management and task prioritization skills.
• Effective teamwork and communication abilities.
• Willingness to learn new cuisines and culinary techniques.
• Ability to follow senior chef instructions accurately.
• Awareness of food waste reduction and responsible resource use.
• Flexibility to assist in different kitchen sections.
• Professional attitude and commitment to guest satisfaction.

About Swissotel Al Murooj

Swissotel Al Murooj is located in Downtown Dubai, directly opposite The Dubai Mall and the Burj Khalifa. The hotel is approximately a 10-minute walk from a Dubai Metro station and within a short drive of Dubai International Financial Centre (DIFC) and Dubai World Trade Centre. Dubai International Airport is approximately 15 minutes away by car. Its central location makes it a convenient destination for business and leisure travelers visiting Dubai. As part of the Accor hospitality network, Swissotel Al Murooj maintains established standards of culinary quality, professional service, and guest satisfaction. Accor encourages employees to develop their skills, explore new career opportunities, and contribute to memorable hospitality experiences through its international network. The Commis Chef position offers an opportunity to develop practical culinary expertise while supporting food quality, teamwork, and responsible kitchen operations.