Head Hostess

We are excited to introduce you to a luxurious and unique urban resort - Melia Desert Palm, a proud member of The Melia Collection. The resort is a five-star boutique property, offering a wide range of one, two, and three-bedroom villas, each featuring an intimate and completely private pool, which is highly sought after, especially amongst the GCC clientele. Additionally, you can stay in our beautifully curated suites with a view of the greenery. What makes this resort stand out is its equestrian theme, reflected in every aspect of the property. From four polo fields to a professional polo club, a riding school, and over 200 horses on the estate, you will be surrounded by the beauty of these magnificent animals. If you're looking for relaxation and rejuvenation, then you will love the world-class treatments at the Samana Spa, or the wellness classes offered in our large recreation center. When it comes to dining, you will be spoilt for choice with three delightful restaurants, or you can order food to your villa. Conveniently located just 20 minutes from DXB airport and 25 minutes from Dubai Mall, Melia Desert Palm offers a serene oasis amidst the hustle and bustle of Dubai. You can unwind and soak up the tranquility of the lush estate while enjoying spectacular views of the Dubai skyline.

At Melia Desert Palm, a member of The Melia Collection, we are proud to represent our hotel and our country to guests from all over the world. We treat our guests and colleagues with respect and work hard together to deliver the highest quality of service to all. #LI-MR1

The Commis II is responsible for the following tasks and others assigned by their departments as necessary:

1. Assist the restaurant team in organizing all activities within the kitchen area.
2. Support in daily food preparation and duties assigned by superiors to meet standards and quality set by the restaurant.
3. Follow instructions and recommendations from immediate superiors to complete daily tasks.
4. Coordinate daily tasks with the Sous Chef or Chef De Partie.
5. Estimate daily production needs and check the quality of raw and cooked food products to ensure standards are met.
6. Ensure the highest quality in food production, preparation, and presentation at all times.
7. Maintain guest satisfaction, quality, and control of operating and food costs.
8. Adhere to all standard procedures and policies related to food preparation, receiving, storage, and sanitation.
9. Be knowledgeable of all menu items, recipes, methods of production, and presentation standards.
10. Follow proper food preservation standards, including handling, storage, and temperature control.
11. Operate and maintain departmental equipment, reporting malfunctions.
12. Ensure hygiene, safety, and correct use of equipment and utensils.
13. Support the development of restaurant cuisine concepts and standards.
14. Adhere to food preparation guidelines to ensure consistent culinary quality.
15. Maintain food safety and protection standards.
16. Ensure all food in working areas complies with handling, dating, storage, and rotation practices.
17. Participate in departmental training to improve skills and service levels.
18. Follow hotel service standards.
19. Perform any other duties as required by management.

Job Specifications:

• Minimum 1-year relevant experience in a similar role.
• High School Diploma or relevant certificate.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Ability to handle emergency situations with accuracy and speed.
• Team-oriented with the ability to work under pressure.
• Self-motivated with creative problem-solving skills.