Junior Sushi Commis - Luxury Hotel Kitchen

AccorHotels Middle East; Abu Dhabi; On-site; AED 60,000 - 120,000; Full time

Job summary

AccorHotels Middle East in Dubai's Sofitel Dubai Jumeirah Beach seeks a seasoned Demi Chef de Partie to maintain high standards in a luxury five-star kitchen. You will prepare mise-en-place, portions, and line dish execution for meats, fish, vegetables, and sauces, ensuring consistency with recipes and brand expectations.

You will work with demi and chef de partie to manage production levels, uphold HACCP guidelines, rotate stock (FIFO), and support grill, hot kitchen, or garde manger teams

Qualifications

• Experience in a luxury hotel, resort, or high-volume restaurant in the UAE preferred.
• Knowledge of international cuisines and cooking techniques.
• Familiarity with UAE Municipality food safety requirements and cold chain.
• Ability to work under pressure during busy service times.
• Flexible to work shifts, weekends, and public holidays.

Responsibilities

• Prepare ingredients by portioning, chopping, peeling, cleaning, and storing as per recipes.
• Measure, weigh, and combine ingredients accurately using standard utensils and scales.
• Cook and prepare dishes including meats, fish, vegetables, sauces, salads, and hot/cold displays according to recipes.
• Operate kitchen equipment safely and efficiently.
• Maintain HACCP standards and proper food storage, rotation, and expiry handling.
• Support Demi Chef de Partie and Chef de Partie to maintain production levels for daily operations.

Skills

Cooking skills

HACCP compliance

Team collaboration

Food safety knowledge

Tools

Thermometer

Scales

Job description

AccorHotels Middle East in Dubai's Sofitel Dubai Jumeirah Beach seeks a seasoned Demi Chef de Partie to maintain high standards in a luxury five-star kitchen. You will prepare mise-en-place, portions, and line dish execution for meats, fish, vegetables, and sauces, ensuring consistency with recipes and brand expectations.

You will work with demi and chef de partie to manage production levels, uphold HACCP guidelines, rotate stock (FIFO), and support grill, hot kitchen, or garde manger teams