call center agent

commercial manager

front desk agent

accounts executive

agent-front desk

commissary agent

The Emirates Group

Job Purpose: 
Contribute to the daily storage, preparation and cooking of food, ensuring that the highest standards are maintained at all times.
 
In addition, ensures that the designated section, equipment and utensils are always kept clean and tidy to the standards
 
required by the company.
 
Key Result Areas: 
Manage individual products and activities within his/her allocated area in order to deliver as trained and guided by seniors.
 2. Proactively participate and support in responsibilities of Commis I, included but not limited to, final processing, cooking, dishing & cutting *'
 as applicable to the section.
 3. Ensure quality of food items received from Commis III are as per specifications.
 4. Contribute in ensuring that food items are stored and handled in a manner as briefed/guided by seniors.
 5. Contribute in arranging and dishing the food items according to specified menus in compliance with the established Hygiene and Safety
 Procedures.
 6. Familiarize with products, processes, menus, ingredients and equipment in the area of operation to contribute effectively.
 7. Always maintain high standards of food hygiene, cleanliness and tidiness in the kitchen, storage, chillers and freezers.
 8. Share ideas with seniors on ways to reduce costs/ expenses in a pro-active manner.
 9. Ensure that all the kitchen equipment is in good working order and reports any faults or damage to supervisor
 10. Comply with all relevant quality, health, safety and environmental management policies, procedures and controls.
 
Job Context: 
Jobholder contributes to the overall output of the relevant team during his/her shift. Diligently actions all activities instructed during his/her shift
 
and communicate any issues to seniors on duty. This jobholder may work individually on a task/activity or as a part of a group, depending on
 
dimensions of the specific job on hand.
 
Knowledge, Skills & Minimum Experience: 
Education Qualification: 
<ul>
<li>Minimum Senior Secondary School certificate</li>
</ul>
Work Experience: 
<ul>
<li>Years of Experience: Minimum 1 Yrs experience including any apprenticeship or industrial training duration</li>
<li>Area of Experience: Culinary</li>
</ul>
Skills: 
<ul>
<li>Active listening skills</li>
<li>Active learning skills</li>
<li>Ability to work under pressure</li>
<li>Good organizational skills</li>
<li>Attention to detail</li>
<li>Strong interpersonal and problem-solving abilities</li>
<li>Ability to multi-task</li>
</ul>

COMMIS II

Accor

<div><div>Company Description</div> 
SO/ is a coveted collection of hotels, rooted in the world of fashion. Making its stylish debut on the global hotel scene in 2011, SO/ continues to command attention with its avant-garde design and creative approach to the world of luxury.<div> 
Job Description</div> 
We are seeking an enthusiastic and detail-oriented Commis I to join our culinary team in Dubai, United Arab Emirates. As a Commis I, you will play a vital role in supporting our kitchen operations and contributing to the creation of exceptional dining experiences for our guests.<ul><li>
Assist the production team in food preparation and perform related duties in various kitchen sections as assigned by senior chefs</li><li>
Follow HACCP procedures meticulously and maintain clear records at all times</li><li>
Collaborate effectively with staff in each section to ensure proper equipment use and efficient task completion</li><li>
Maintain high standards of personal grooming and hygiene</li><li>
Adhere to all recipes, methods, and instructions provided by the Executive Chef or Sous Chef</li><li>
Contribute to stock management by participating in stock takes and ensuring proper stock rotation</li><li>
Assist in minimizing food wastage and maintaining cost-effectiveness in all areas</li><li>
Ensure that the preparation and presentation of food comply with established quality standards</li><li>
Maintain cleanliness and organization of assigned kitchen areas, equipment, and utensils</li><li>
Communicate effectively with team members and other departments to ensure smooth kitchen operations</li><li>
Actively participate in maintaining a safe and hygienic work environment</li></ul><div> 
Qualifications</div> 
<ul><li>
Diploma or Degree in Hotel Management, Culinary Arts, or equivalent qualifications</li><li>
Basic knowledge of food preparation techniques and kitchen operations</li><li>
Familiarity with HACCP procedures and food safety standards</li><li>
Proficiency in operating standard kitchen equipment</li><li>
Strong attention to detail and commitment to quality</li><li>
Excellent teamwork and communication skills</li><li>
Ability to work efficiently in a fast-paced environment</li><li>
Physical stamina to stand for extended periods and lift moderate weights</li><li>
Basic math skills for recipe measurements and portioning</li><li>
Flexibility to work various shifts, including weekends and holidays</li><li>
Passion for culinary arts and eagerness to learn and grow in the field</li></ul></div>

Commis I

Gevora Hotel

<div><div><div> Key Responsibilities : Prepare and cook high-quality dishes according to the standard recipes. Supervise and guide Commis II and Commis III in daily operations. Maintain proper storage, labeling, and rotation of food items to ensure freshness and minimize waste. Assist in menu planning, food costing, and portion control as required. Ensure that the section is properly organized, clean, and meets all hygiene and safety regulations. Coordinate with other kitchen sections to ensure smooth and timely service. Check the quality of raw and cooked food items to ensure standards are met. Follow proper food handling, sanitation, and hygiene procedures at all times. Report any equipment malfunction or maintenance requirement to the Chef de Partie. Maintain discipline and teamwork within the kitchen.
 </div>
 </div>
 <div>
 <div>
</div>
 </div>
 <div>
 <div>
</div></div></div>

Marriott International

POSITION SUMMARY
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Commis A

Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Commis B

Applications are invited for the position of Demi Chef
 
Position within: CENTRAL COMMISSARY UNIT
 
Key Accountabilities
 
Allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training.
 Supervise all staff within his shift/section and assume responsibilities for their quality of work.
 Actively participate in training of culinary skills to junior staff
 Seek guidance and assist the seniors in case of any issues, focussing on preparation of food, managing equipment utilization and operability, resource allocation on daily basis.
 Make decisions to receive or reject products in accordance with published guidelines & procedures, request replacements or substitutions and escalate issues when necessary.
 Monitor HACCP records, ensure appropriate and timely updates *' report and take corrective actions for variations.
 Monitor, assess and revise recipes through trials and innovative ideas using previous experience and guidelines with a focus on reducing costs without compromising on quality within the section or area of operation, keeping the supervisors pre-informed of any such trials or efforts.
 Propose, define and implement ways to reduce costs/ expenses in a pro-active manner in consultation with seniors.
 Check and ensure customer satisfaction by adhering to specifications, albums, recipes, procedures at all times
 Maintain high standards of food safety, quality & hygiene
 
Education Qualification: 
Minimum Senior Secondary School certificate or Diploma in Hotel management or Culinary
 
Work Experience: 
Years of Experience: Minimum 3 years of experience including any apprenticeship or industrial training duration in the culinary field
 Area of Experience: Culinary field
 
Preferred
 
Area of Experience: Culinary field
 3 years of experience including any apprenticeship or industrial training duration in the culinary field
 
Skills
 
Effective communication skills
 Good organizational skills
 Attention to detail
 Strong interpersonal and problem-solving abilities
 Ability to multi-task
 Effective task management

DEMI CHEF

Brix Cafe

Position Overview We are seeking an experienced and highly organized Sous Chef &ndash; Production to support daily culinary operations in a central kitchen environment. The ideal candidate will oversee large-scale food preparation, maintain quality standards, ensure consistency in production, and support the Head/Executive Chef in managing kitchen staff and workflow.Key ResponsibilitiesProduction &amp; Food Preparation<ul><li>Oversee daily large-batch production according to recipes, menus, and production schedules.</li><li>Ensure consistency, flavor, and portion control across all food items.</li><li>Supervise preparation, cooking, cooling, and packaging processes for centralized distribution.</li><li>Assist in developing standardized recipes and production sheets.</li></ul>Operational Management<ul><li>Plan and allocate tasks to production staff to ensure timely output.</li><li>Monitor equipment usage and ensure proper functioning; report maintenance needs.</li><li>Coordinate with procurement for raw materials, inventory, and stock rotation.</li><li>Ensure compliance with HACCP, food safety, and sanitation standards.</li></ul>Leadership &amp; Team Management<ul><li>Lead, train, and supervise cooks, production assistants, and support staff.</li><li>Maintain discipline, teamwork, and an efficient workflow within the central kitchen.</li><li>Support the Executive Chef in staffing, scheduling, and performance management.</li></ul>Quality Control<ul><li>Conduct routine tasting and inspection of ingredients and finished products.</li><li>Maintain high standards of hygiene, cleanliness, and product freshness.</li><li>Implement quality improvement practices to enhance efficiency and productivity.</li></ul>Menu Execution &amp; Innovation<ul><li>Assist in menu planning, product development, and process optimization.</li><li>Provide feedback on new items or large-scale recipe adjustments.</li><li>Support the testing and rollout of new products.</li></ul>Qualifications<ul><li>Diploma or degree in Culinary Arts or related field.</li><li>Minimum 3&ndash;5 years of culinary experience, preferably in a central kitchen or high-volume production environment.</li><li>Strong knowledge of food safety regulations and HACCP standards.</li><li>Excellent organizational and leadership skills.</li><li>Experience in large-batch cooking, commissary operations, or food manufacturing is a plus.</li><li>Ability to work under pressure and manage multiple production cycles.</li></ul>Preferred Skills<ul><li>Knowledge of modern kitchen equipment (combi ovens, steam kettles, chillers, etc.).</li><li>Ability to maintain accurate production logs and documentation.</li><li>Strong communication and teamwork skills.</li><li>Problem-solving mindset and attention to detail.</li></ul>Job Type: Full-time

Sous Chef - Production - Central Kitchen

Explore 220+ Commissary agent in Dubai this December. Find roles across top companies and apply now to boost your career.

220 commissary agent jobs IN Dubai

COMMIS II

Commis I

Commis I

Commis A

Commis B

DEMI CHEF

Sous Chef - Production - Central Kitchen