Commis II - Culinary Preparation and Service

Accor Group; Dubai; On-site; AED 27,900 - 44,640; Full time

Benefits offered by this job

Academies training

Staff hotel discounts

Career development opportunities

Job summary

Accor is hiring a Commis II - Culinary Preparation and Service in Dubai, United Arab Emirates, to support senior chefs with ingredient preparation, dish production, buffet service and food-safety controls in a bustling kitchen.

Ideal candidates have 1–3 years in a professional kitchen, a hotel/culinary diploma, and knowledge of HACCP. The role offers full-time hours at Novotel and Adagio Premium Dubai Al Barsha with opportunities to develop skills within Accor's culinary teams.

Qualifications

• One to three years of hands-on experience in a professional kitchen.
• Diploma or degree in Hotel Management or Culinary Arts preferred.
• Knowledge of HACCP principles or equivalent food-safety training.

Responsibilities

• Prepare ingredients by washing, cutting, chopping, marinating and grinding spices.
• Follow standardized recipes and preparation instructions with accuracy.
• Assist the Chef de Partie and senior chefs with cooking and plate preparation.
• Apply approved portion-control standards to maintain quality and cost consistency.
• Inspect ingredients for freshness, appearance and suitability before use.
• Report damaged, expired or poor-quality products to the supervising chef.
• Label, date and store food products in the correct locations.
• Rotate stock according to the first-in, first-out method.
• Maintain HACCP requirements and local food-safety regulations.
• Keep preparation surfaces, utensils and assigned kitchen areas clean and sanitized.
• Operate standard kitchen equipment safely and according to instructions.
• Support senior chefs during busy meal periods and changing service demands.
• Assist with buffet preparation, replenishment and live cooking activities.
• Maintain approved taste, portion and presentation standards for completed dishes.
• Reduce unnecessary waste through careful handling and proper storage of ingredients.
• Communicate clearly with culinary colleagues to keep production flowing efficiently.
• Follow grooming, attendance, discipline and professional-conduct requirements.

Skills

Ingredient preparation

Basic cooking techniques

Standardized recipe execution

Portion control

HACCP compliance

Food hygiene and sanitation

FIFO stock rotation

Food labelling and storage

Kitchen equipment operation

Buffet preparation

Live kitchen assistance

Dish presentation

Food-waste reduction

Kitchen teamwork

Task organization

High-volume service support

Education

Diploma/degree in Hotel Management or Culinary Arts

Job description

Commis II - Culinary Preparation and Service Job Snapshot

Role: Commis II - Culinary Preparation and Service

Location: Dubai, United Arab Emirates

Industry: Hospitality

Function: Chef/Culinary/Kitchen Management

Experience: 1-3 years in a professional kitchen

Job Type: Full-time

Accor is hiring a Commis II - Culinary Preparation and Service in Dubai, United Arab Emirates, for a Hospitality opportunity at Novotel and Adagio Premium Dubai Al Barsha. The role supports senior chefs with ingredient preparation, dish production, buffet service and food-safety controls within a busy professional kitchen.

Country: United Arab Emirates

City: Dubai

Industry: Hospitality

Function: Chef/Culinary/Kitchen Management

Salary: 2500-4000 Estimated salary range based on similar jobs in the job city; please confirm the final offer with the employer.

Gender: Any

Candidate Nationality: Any

Job Type: Full-time

Role Context

The Commis II contributes to consistent kitchen output by completing assigned preparation and cooking tasks accurately and on schedule. The position helps protect product quality, reduce food waste and maintain an organized working environment while developing practical culinary skills under the guidance of experienced chefs.

Key Responsibilities

• Prepare ingredients by washing, cutting, chopping, marinating and grinding spices.
• Follow standardized recipes and preparation instructions with accuracy.
• Assist the Chef de Partie and senior chefs with cooking and plate preparation.
• Apply approved portion-control standards to maintain quality and cost consistency.
• Inspect ingredients for freshness, appearance and suitability before use.
• Report damaged, expired or poor-quality products to the supervising chef.
• Label, date and store food products in the correct locations.
• Rotate stock according to the first-in, first-out method.
• Maintain HACCP requirements and local food-safety regulations.
• Keep preparation surfaces, utensils and assigned kitchen areas clean and sanitized.
• Operate standard kitchen equipment safely and according to instructions.
• Support senior chefs during busy meal periods and changing service demands.
• Assist with buffet preparation, replenishment and live cooking activities.
• Maintain approved taste, portion and presentation standards for completed dishes.
• Reduce unnecessary waste through careful handling and proper storage of ingredients.
• Communicate clearly with culinary colleagues to keep production flowing efficiently.
• Follow grooming, attendance, discipline and professional-conduct requirements.
• Complete additional kitchen duties assigned by the supervising chef.

Ideal Profile

Candidates should have one to three years of hands‑on experience in a professional kitchen, preferably within a 4-star or 5-star hotel. A diploma or degree in Hotel Management, Culinary Arts or a related discipline is preferred, along with basic culinary training or certification in food preparation and cooking techniques. Knowledge of HACCP principles or equivalent food-safety training is important. The successful applicant will be reliable, physically capable of handling extended shifts and willing to learn while working calmly under pressure.

Skills Set

• Ingredient preparation
• Basic cooking techniques
• Standardized recipe execution
• Portion control
• HACCP compliance
• Food hygiene and sanitation
• First-in, first-out stock rotation
• Food labelling and storage
• Ingredient quality inspection
• Kitchen equipment operation
• Buffet preparation
• Live kitchen assistance
• Dish presentation
• Food-waste reduction
• Kitchen teamwork
• Task organization
• High-volume service support

Why Join Us

A Commis II position provides a practical route for developing culinary expertise and progressing toward more senior kitchen responsibilities. Accor offers professional learning through its Academies, discounted employee rates across its hotel network and opportunities for career development within different properties and culinary teams.

About the Company

Accor is an international hospitality group operating more than 45 brands across hotels, restaurants and lifestyle destinations. The company promotes inclusive employment, continuous learning and responsible hospitality throughout its global network.