Commis II

Role Overview

Commis II at Accor, Novotel & Adagio Premium Dubai Al Barsha, United Arab Emirates. You will work alongside experienced chefs in a fast-paced, professional kitchen environment, supporting the preparation and execution of high-quality dishes while maintaining exceptional standards.

Role Purpose

Ensure smooth kitchen operations and contribute to culinary excellence and food safety in a luxury hospitality setting by assisting in ingredient preparation, supporting dish execution under supervision, and maintaining the highest hygiene and operational standards.

Key Responsibilities

Ingredient Preparation & Handling

• Assist in the preparation of ingredients, including chopping, marinating, and grinding spices, following standardized recipes with precision
• Inspect and assess the quality and freshness of ingredients, reporting any concerns to supervisory staff
• Properly store, label, and rotate food items using the FIFO (First In, First Out) method to minimize waste and ensure freshness

Cooking Support & Execution

• Support the cooking of dishes under the supervision of Chef de Partie and senior chefs, demonstrating a willingness to learn and grow
• Assist senior chefs during service, responding efficiently to kitchen demands in a collaborative and supportive manner
• Support buffet setups and live kitchen operations, demonstrating flexibility and resilience in a dynamic environment

Quality & Standards

• Maintain strict adherence to portion control and standardized recipes to ensure consistency across all dishes
• Maintain presentation standards for all dishes, ensuring they meet the organization's quality expectations
• Adhere to all grooming, discipline, and professional conduct standards required in luxury hospitality

Food Safety & Hygiene

• Uphold the highest hygiene and cleanliness standards in accordance with HACCP protocols and local food safety regulations
• Handle kitchen equipment safely and responsibly, following all operational guidelines

Qualifications & Experience

• Diploma or Degree in Hotel Management, Culinary Arts, or a related field (preferred)
• 1–3 years of hands-on experience in a professional kitchen environment, preferably in a 4-star or 5-star hotel
• Basic training or certification in cuisine preparation and cooking techniques
• Demonstrated knowledge of food safety and hygiene standards, including HACCP certification or equivalent training

Skills & Competencies

• Proficiency in using standard kitchen equipment safely and effectively
• Strong ability to follow recipes and instructions accurately with meticulous attention to detail
• Excellent teamwork and communication skills, with the ability to collaborate effectively in a fast-paced environment
• Exceptional organizational skills and the ability to manage multiple tasks efficiently
• Physical stamina and resilience to work extended hours in a demanding kitchen setting
• Demonstrated commitment to learning, professional development, and growth within the hospitality industry
• Punctuality, reliability, and a professional demeanor aligned with luxury hospitality standards
• Ability to work under pressure while maintaining quality and composure