Commis I - Bakery

AccorHotels Middle East; Dubai; On-site; AED 89,000 - 134,000; Full time

Benefits offered by this job

Competitive Salary

Duty Meals provided

Vacation tickets / benefits

Medical Insurance Provided

Job summary

Rixos Premium Dubai JBR is seeking a Pastry-focused chef to lead pastry production within our luxury hotel. You will ensure compliance with HACCP, manage inventory, and support the Executive Sous Chef with recipes and costing.

The role requires 2-3 years of experience in 4-5 star hotels, a diploma in vocational hospitality, and a strong teamwork mindset to deliver high-standard desserts and pastries for outlets.

Qualifications

• Full compliance with HACCP standards and certification.
• Diploma or degree in vocational hospitality, 2-3 years experience in 4-5 star Hotel.

Responsibilities

• Prepare inventory list for station.
• Fill in for other chefs when absent, basic cross-station knowledge.
• Follow standard recipes and plating guides at all times.
• Provide daily market list and ensure quality/quantity of goods received.
• Provide recipes and costing as required.
• Assist Executive Sous Chef and Executive Chef with specials/promotions.
• Communicate with Outlet Supervisors daily about items and explanations.
• Control food wastage while maintaining quality.
• Maintain records and documentation per operational controls.

Skills

HACCP compliance

Education

Diploma or degree in vocational hospitality

Job description

Company Description

We are far more than a worldwide leader in hospitality. We welcome you as you are and offer opportunities to find a role and brand that truly match your personality and aspirations. At Ennismore, we are committed to supporting your growth and learning every day, ensuring that your work brings purpose and fulfillment to your life. During your journey with us, you will have the opportunity to explore limitless possibilities, shape your own story, and help us imagine the future of hospitality together.

Rixos Premium Dubai JBR is a luxury hotel that delivers authentic Turkish hospitality with exceptional service standards. The hotel redefines luxury by offering a unique and unforgettable holiday experience, creating a new meaning for modern hospitality and leisure.

SALARIES AND BENEFITS

• Competitive Salary
• Duty Meals provided; breakfast/lunch/dinner/midnight meal + coffee breaks
• Vacation tickets /benefits provided by the hotel
• Medical Insurance Provided

Job Description

MAIN DUTIES AND RESPONSIBLITIES :

1. He/she will have to prepare their own inventory list for their station.
2. He/she should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required.
3. Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
4. Provides the Executive Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity
5. Has to provide the Executive Sous Chef with recipes and costing as per the requirement
6. Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet
7. Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained.
8. Controls food wastage, without compromising on food quality.
9. Recommends changes in systems and procedures to increase efficiency and improve service levels.
10. Responsible for maintaining of records / documentation in his / her area as per operational control requirements.
11. Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.
12. Perform as per Operational Standards.
13. Proper grooming at all times.
14. Attend training classes as per schedule.
15. Show fullest cooperation and respect within the team and other departments.
16. Is aware of the daily activities and has product knowledge of all the hotel facilities.

Organization & Set Up

After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required.

Attends the communication meetings of her/his Outlet, such as daily briefings.

Personally checks at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others.

At the end of the shift or the day, she/he has to communicate all information that the next shift or the supervisor has to know for a well running of the operation.

Shares his skill and knowledge with all employees.

Applies HACCP as per the Hotel Standard.

During the operations, in the restaurant & infornt of the guest

Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.

Makes sure buffets are refilled at all times and all food quality of the products is as per our standard.

Creates an atmosphere of tranquility amongst the brigade.

Checks the standard and quality of food which leaves the kitchen

Qualifications

• Full compliance with HACCP standards and certification
• Diploma or degree in vocational hospitality, 2- 3 years experience in 4-5 star Hotel

Additional Information

Main Focus on the Pastry