Commis I

DubaiOn-site0–2 yrsFull-time

Responsibilities

Responsible for preparing station inventory, following standard recipes, and ensuring high food quality and plating standards. Collaborates with the Executive Sous Chef on market lists, costing, and food promotions while maintaining strict HACCP hygiene standards.

Requirements

Requires a diploma or degree in vocational hospitality and 1-2 years of experience in a 4-5 star hotel. Must be fully compliant with HACCP standards and certification.

Key skills

Inventory ManagementRecipe AdherencePlatingFood CostingHACCP ComplianceBuffet SetupFood Quality ControlWaste ManagementKitchen DocumentationGuest InteractionTeam CollaborationFood Production

Benefits

Employee Benefit Card

Discounted Rates At Accor Worldwide

Learning Programs Through Academies

Career Development Opportunities

Corporate Social Responsibility Activities

Apply now

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