Junior Commis de Cuisine – Luxury Hotel Kitchen

Accor; Dubai; On-site; AED 108,000 - 156,000; Full time

Job summary

Sofitel Dubai Jumeirah Beach, a luxury five-star hotel on JBR, seeks a Demi Chef de Partie to support the hot and cold kitchen operations. You will portion, prepare, cook, and present dishes with strict HACCP compliance and brand standards.

Collaboration with the Chef de Partie and broader culinary team is essential to maintain quality during peak service. Experience in upscale UAE properties, knowledge of international cuisines, and the ability to multitask and adapt to busy periods are

Qualifications

• Previous experience in a similar role within a 4- or 5-star hotel, resort, or high-volume restaurant in the UAE is preferred.
• Basic knowledge of international cuisines and cooking techniques.
• Familiarity with UAE Municipality food safety requirements, HACCP standards, and Cold Chain compliance.
• Strong organizational skills and ability to work under pressure during busy service times.
• Ability to follow instructions and recipes precisely while showing creativity in food presentation.
• Team player with a positive attitude, adaptability, and commitment to continuous learning.
• Flexibility to work shifts, weekends, and public holidays as per business needs.
• Positive attitude.
• Working in an environment with rigorous standards and the ability to multitask.

Responsibilities

• Prepare ingredients by portioning, chopping, peeling, cleaning, and storing as per recipes and daily operational requirements.
• Measure, weigh, and combine ingredients accurately using standard utensils and scales.
• Cook and prepare a variety of dishes including meats, fish, vegetables, sauces, salads, rice, potatoes, dressings, appetizers, and hot/cold displays according to established recipes and presentation standards.
• Operate kitchen equipment including fryers, ovens, stoves, grills, microwaves, and burners in a safe and efficient manner.
• Ensure frozen dishes, sauces, and dressings are prepared and stored correctly in line with cold chain and HACCP requirements.
• Conduct food quality checks and tests to ensure correct texture, doneness, and seasoning.
• Assist in preparing a variety of food items, including sauces, marinades, and garnishes, as required for meat and poultry dishes.
• Use proper measuring tools such as scales, thermometers, and utensils for accurate portioning and quality checks.
• Work with the Demi Chef de Partie and Chef in Charge to maintain accurate production levels for daily operations and special events.
• Assist with general kitchen duties as required, including supporting grill, hot kitchen, or garde manger teams when necessary.
• Maintain consistency in taste, texture, and presentation of all dishes served.
• Adhere to brand presentation standards, portion control guidelines, and plating specifications.
• Prepare mise-en-place for assigned kitchen sections in advance of service.
• Set up and break down workstations, ensuring tools, supplies, and ingredients are available and organized.
• Monitor and manage food storage, labeling, rotation (FIFO), and expiry to prevent spoilage and waste.
• Support Demi Chef de Partie and Chef de Partie with accurate production levels for daily and special operations.
• Follow UAE Municipality and HACCP regulations regarding food handling, hygiene, food safety compliances and preparation.
• Adhere to strict personal hygiene standards, including handwashing, use of gloves, hairnets/hats, and proper footwear.
• Disassemble, clean, sanitize, and reassemble kitchen equipment safely as per manufacturer’s instructions.
• Work closely with the Demi Chef de Partie, Chef de Partie, and other culinary team members to ensure smooth kitchen operations.

Skills

Food preparation

Safety awareness

Teamwork

Creativity

Time management

Job description

Sofitel Dubai Jumeirah Beach, a luxury five-star hotel on JBR, seeks a Demi Chef de Partie to support the hot and cold kitchen operations. You will portion, prepare, cook, and present dishes with strict HACCP compliance and brand standards.

Collaboration with the Chef de Partie and broader culinary team is essential to maintain quality during peak service. Experience in upscale UAE properties, knowledge of international cuisines, and the ability to multitask and adapt to busy periods are