Junior Commis Chef - Luxury Hotel Kitchen, Fast-Paced

Minor Food Holding Co., Ltd.; Dubai; Sur place; AED 40 000 - 70 000; Plein temps

Résumé du poste

NH Collection Dubai The Palm is hiring a Commis 1 to support the culinary team in preparing and producing high-quality dishes in a premium hotel setting.

You will work with the Chef de Partie and senior chefs to ensure consistency, hygiene, and presentation standards, following HACCP guidelines and FIFO procedures. Flexibility to work shifts and weekends is required to meet guest dining expectations.

Qualifications

• Previous kitchen experience at a hotel or restaurant.
• Familiar with food safety and HACCP standards.
• Ability to work cohesively in a busy kitchen.

Responsabilités

• Prepare and cook food items according to approved recipes, portion sizes, and presentation standards.
• Ensure daily mise-en-place is prepared and ready before service.
• Support the Chef de Partie in the smooth operation of the assigned kitchen section.
• Maintain consistent food quality, taste, freshness, and presentation.
• Follow food safety, hygiene, HACCP, and sanitation standards at all times.
• Ensure proper storage, labeling, rotation, and handling of food products following FIFO procedures.
• Minimize food waste and assist in maintaining appropriate stock levels.
• Keep the workstation, kitchen equipment, and surrounding areas clean and organized.
• Report any equipment defects, food quality concerns, or shortages to the Chef de Partie.
• Assist other kitchen sections during busy periods when required.
• Follow all NH Collection and Minor Hotels policies, procedures, and brand standards.

Connaissances

Commis Chef

Hotel kitchen experience

Culinary training

Food safety

Teamwork

Formation

Culinary qualification or professional training

Description du poste

NH Collection Dubai The Palm is hiring a Commis 1 to support the culinary team in preparing and producing high-quality dishes in a premium hotel setting.

You will work with the Chef de Partie and senior chefs to ensure consistency, hygiene, and presentation standards, following HACCP guidelines and FIFO procedures. Flexibility to work shifts and weekends is required to meet guest dining expectations.