commissary clerk

STFS GROUP

Job PurposeThe Commissary Kitchen Supervisor is responsible for overseeing daily food production, ensuring quality, hygiene, food safety, and timely dispatch of products to outlets. The role ensures efficient kitchen operations, staff supervision, cost control, and compliance with company and regulatory standards.Key Responsibilities1. Production &amp; Operations<ul><li>Supervise daily food production as per approved recipes, SOPs, and production plans.</li><li>Ensure timely preparation, packing, and dispatch of food items to all outlets.</li><li>Monitor portion control, yield, and minimize wastage.</li><li>Coordinate with logistics/store teams to meet delivery schedules.</li></ul>2. Quality, Hygiene &amp; Food Safety<ul><li>Ensure strict compliance with food safety standards (HACCP, ISO, local municipality regulations).</li><li>Maintain high standards of cleanliness and hygiene in all kitchen areas.</li><li>Conduct daily hygiene checks and temperature logs for storage, cooking, and holding.</li><li>Ensure proper labeling, FIFO, and storage practices.</li></ul>3. Staff Supervision &amp; Training<ul><li>Supervise kitchen staff, cooks, helpers, and cleaners.</li><li>Allocate duties, prepare duty rosters, and manage attendance.</li><li>Train staff on SOPs, food safety, hygiene, and productivity standards.</li><li>Monitor staff performance and report disciplinary issues when required.</li></ul>4. Inventory &amp; Cost Control<ul><li>Monitor raw material usage and control food cost and wastage.</li><li>Coordinate with store/warehouse for requisitions and stock availability.</li><li>Ensure proper storage and stock rotation of raw materials and finished goods.</li><li>Assist in monthly stock counts and variance analysis.</li></ul>5. Equipment &amp; Facility Management<ul><li>Ensure proper use and basic maintenance of kitchen equipment.</li><li>Report breakdowns and coordinate with maintenance for timely repairs.</li><li>Ensure safe working conditions and compliance with safety guidelines.</li></ul>6. Documentation &amp; Reporting<ul><li>Maintain daily production reports, wastage records, and hygiene checklists.</li><li>Report operational issues, manpower shortages, or quality concerns to management.</li><li>Support audits and inspections by authorities or internal teams.</li></ul>Key Skills &amp; Competencies<ul><li>Strong knowledge of central kitchen operations</li><li>Food safety &amp; hygiene compliance (HACCP knowledge preferred)</li><li>Leadership and team management skills</li><li>Planning, coordination, and time management</li><li>Cost control and wastage reduction</li><li>Ability to work under pressure and meet deadlines</li></ul>Qualifications &amp; Experience<ul><li>Diploma / Certification in Culinary Arts, Food Production, or Hospitality (preferred)</li><li>3&ndash;5 years of experience in a commissary/central kitchen or large-scale food production</li><li>Experience in QSR, catering, or multi-outlet F&amp;B operations is an advantage</li></ul>Working Conditions<ul><li>Shift-based work</li><li>Standing for long hours</li><li>Exposure to hot kitchen environment</li></ul>Job Type: Full-time

Commissary Kitchen Supervisor

Anantara

<div>Company Description 
A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world&rsquo;s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.
Enjoy an alcohol-free atmosphere with the little ones as you surf, dive, golf, bowl or cinema. Race across lagoon waters with a host of motorised water sports. Unwind in the Middle East&rsquo;s only wellness centre in a resort setting, spread across lush botanical gardens. 
Job Description 
Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests. 
Qualifications<ul><li> 
High School degree</li><li>Previous experience in a Food &amp; Beverage/Restaurant operations role</li><li>Passion for teamwork</li><li>Excellent guest service skills</li><li>Knowledge of basic preparation, presentation and preservation of food</li><li>Basic knowledge of hygiene and safety procedures</li></ul></div>

Commis

The Oriental Hotel Apartment

Job Title: Commis I (Immediate Joiner)Location: Dubai, UAEProperty: Pre-Opening 4-Star HotelWe are currently seeking a dedicated and passionate Commis I to join our pre-opening team in Dubai. The ideal candidate should be versatile, eager to learn, and knowledgeable in Arabic, Continental, and Western cuisine.Key Responsibilities:<ul><li>Assist in the preparation and cooking of daily menu items</li><li>Support senior chefs in all kitchen operations</li><li>Ensure food is prepared and presented according to hotel standards</li><li>Maintain cleanliness, hygiene, and food safety in the kitchen</li><li>Handle mise en place and section setup efficiently Follow instructions from Demi Chef de Partie and Chef de Partie</li><li>Assist in stock rotation and proper storage of ingredients</li></ul>Requirements:<ul><li>Previous experience as Commis I in a hotel or restaurant</li><li>Basic to strong knowledge of Arabic, Continental, and Western cuisine</li><li>Ability to work in a fast-paced, pre-opening environment Willingness to learn and grow within the kitchen team</li><li>Good teamwork and positive attitude Immediate joiners preferred</li></ul>Interested candidates who can join immediately may send their CV to: hr@grandplazahotel.aeJob Type: Full-time

Commis 1

AAA Hospitality

Position SummaryThe Commis I is responsible for managing a specific kitchen section and ensuring consistent food quality, speed, and presentation according to the restaurant&rsquo;s standards. This role requires strong cooking skills, discipline, and the ability to work efficiently during busy service periods.Key Responsibilities<ul><li>Prepare and cook dishes according to the approved recipes and presentation standards.</li><li>Take full responsibility for a specific kitchen section (grill, pasta, hot kitchen, etc.).</li><li>Ensure mise en place is completed before service.</li><li>Maintain cleanliness and organization of the work station at all times.</li><li>Follow food safety, hygiene, and storage procedures.</li><li>Monitor stock levels and inform the Chef or Sous Chef of shortages.</li><li>Support junior kitchen staff (Commis II, III, stewards) when needed.</li><li>Ensure all equipment is used properly and safely.</li><li>Maintain consistency in taste, portioning, and plating.</li></ul>Requirements<ul><li>Minimum 2&ndash;3 years of experience in a professional kitchen.</li><li>Experience in Italian, American, or bistro-style cuisine preferred.</li><li>Good knowledge of cooking techniques and kitchen operations.</li><li>Ability to work under pressure during busy service.</li><li>Strong teamwork and communication skills.</li><li>Basic English required.</li></ul>Job Type: Full-timePay: BD200.000 - BD280.000 per month

Doha Cool and Fog W.L.L.

Job Responsibilities as Commis Chef<ul><li>Food Preparation: Assist with preparing ingredients, chopping vegetables, measuring portions, and following basic recipes under the direction of senior chefs.</li><li>Cooking: Prepare simple dishes or components of more complex dishes according to the head chef or sous chef&rsquo;s instructions.</li><li>Maintaining Cleanliness: Ensure that the kitchen area is kept clean, sanitized, and organized. This includes washing utensils, pots, and pans and ensuring all work surfaces are spotless.</li><li>Adhering to Health and Safety Standards: Follow food safety and hygiene regulations at all times, including proper storage of food and handling of kitchen equipment.</li><li>Assisting in Stock Management: Help with receiving deliveries and storing ingredients. Ensure stock levels are maintained, and report any shortages to senior staff.</li><li>Supporting Senior Chefs: Provide support to chefs in different sections of the kitchen, such as the grill, sauce, or pastry stations, depending on the size of the kitchen.</li><li>Learning and Development: Continuously learn from senior chefs, participate in training sessions, and develop cooking skills and kitchen knowledge.</li><li>Plating and Presentation: Help with plating dishes and ensure they are presented according to the restaurant&rsquo;s standards.</li><li>Handling Equipment: Use kitchen equipment such as knives, ovens, and mixers safely and efficiently.</li><li>Time Management: Ensure that all food is prepared and served within the required time frame, especially during busy hours.</li><li>Communication: Maintain clear communication with the team to ensure smooth kitchen operations and that all orders are prepared on time.</li><li>Supporting Kitchen Operations: Assist in the smooth running of the kitchen by helping in any area where there&rsquo;s a need, whether it&rsquo;s prep, cooking, or cleaning.</li></ul>Job Type: Full-timePay: QAR1,300.00 - QAR1,500.00 per month

<div>Company Description 
Welcome to SLS The Red Sea, where bold creativity and unapologetic luxury come to life.
Part of Ennismore&rsquo;s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia&rsquo;s most exciting lifestyle destinations.
The resort features 150 impeccably designed keys, five dynamic Food &amp; Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.
More than a hotel, SLS The Red Sea is a living stage&mdash;a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you&rsquo;re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues. 
Job Description 
We are hiring for a Commis I to play a key supporting role within the kitchen brigade at SLS The Red Sea. Working under the guidance of the Chef de Partie, this position contributes to the preparation and execution of dishes across all culinary outlets, including signature dining, in-room dining, and banqueting. The Commis I supports daily kitchen operations by preparing ingredients, maintaining mise en place, following recipes, and upholding strict hygiene and food safety standards, ensuring every dish reflects the creativity, precision, and premium quality of the SLS brand.
Key Responsibilities<ul><li>
Prepare and cook dishes in accordance with approved recipes and instructions from senior chefs.</li><li>
Complete mise en place for the assigned section prior to service and maintain an organized, clean, and replenished workstation.</li><li>
Assist in the preparation of dishes across various kitchen sections, including hot, cold, and pastry.</li><li>
Support the Demi Chef de Partie and Chef de Partie during service to ensure timely and efficient execution.</li><li>
Follow portion control guidelines and support initiatives to minimize food waste.</li><li>
Use kitchen equipment safely and responsibly, reporting any faults or maintenance issues promptly.</li><li>
Handle, store, and label food items correctly to prevent spoilage or contamination.</li><li>
Uphold high standards of hygiene, cleanliness, and personal grooming at all times.</li><li>
Comply with food safety, sanitation policies, HACCP standards, and local health regulations.</li><li>
Participate in cleaning schedules and maintain readiness for internal audits and external inspections.</li><li>
Actively participate in training programs to improve culinary skills, product knowledge, and kitchen practices.</li><li>
Demonstrate a positive attitude, openness to feedback, and willingness to learn from senior chefs.</li><li>
Contribute to a respectful, collaborative, and professional kitchen culture aligned with SLS values.</li></ul> 

Qualifications 
<ul><li>
Certificate or Diploma in Culinary Arts from a recognized institution is preferred.</li><li>
Minimum of 1&ndash;2 years of relevant kitchen experience, ideally within a 4 or 5-star hotel or upscale dining environment.</li><li>
Basic knowledge of food preparation techniques, kitchen equipment, and culinary operations.</li><li>
Understanding of food safety, hygiene practices, and HACCP standards.</li><li>
Ability to follow instructions, work efficiently under pressure, and maintain consistency in a fast-paced kitchen.</li><li>
Strong commitment to learning, professional growth, and delivering memorable food experiences.</li></ul></div>

Accor

<div><div>Company Description</div> 
Founded in 2000 in Antalya by award-winning Turkish entrepreneur Fettah Tamince, who desired to create cities within cities.
Encapsulating traditional Turkish hospitality, where each Rixos destination is a rich living space where guests and residents can find everything they need, always in carefree atmosphere.
In 2017 Rixos Hotels announces a strategic partnership with Accor Hotels, and in 2022 Rixos becomes part of Ennismore&rsquo;s &ldquo;Immersive Resorts&rdquo; and becomes the backbones of &ldquo;All Inclusive Collection&rdquo;.
Brand Network:
Currently 35 hotels (13,000+ rooms) operating and more than 20 hotels (12,000+ rooms) in the pipeline.
With a global presence, Rixos Hotels &amp; Resorts are renowned for providing guests of all ages and interests with the ultimate all-inclusive experience.
With all-inclusive, all-exclusive programming and services, we cater for every member of the family and we are always where our guests want us to be!
What is special about Rixos Service?
A culture of noticing the little things and knowing that the little things have always been the big things!
Are you ready to join our amazing multicultural environment, work in real luxury hotels with ongoing career growth and development opportunities, as well as the most competitive salary and benefits?
Apply now, join Rixos and make a difference in others&rsquo; life!<div> 
Job Description</div> 
<ul><li>
Bring in the daily materials pulled from the storage house to the kitchen.</li><li>
To support directly the Chef de Partie or Demi Chef in the daily operation and work.</li><li>
To take the full responsibilities of his section when his immediate supervisor is not there.</li><li>
To work according to the menu specifications (pictures or/and portions) set by Chef.</li><li>
To keep working area at all times in Hygienic conditions according to the rules set by the hotel.</li><li>
To communicate to his direct supervisor in all relevant &amp; important matters.</li><li>
 To control food stock.</li><li>
 To promote efficiency, confidence, courtesy and an extremely high standard of social skills.</li><li>
 To generally promote and ensure good inter-departmental relations.</li><li>
 To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.</li><li>
 To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.</li><li>
To adhere to Company and Hotel rules and regulations at all times.</li><li>
To report any equipment failures/problems to the Maintenance Department.</li><li>
To pass any maintenance requests to the Maintenance Department.</li><li>
To participate in any Training/Developments schemes as recommended by senior management.</li><li>
To assist the Duty Manager in any task outlined/detailed by him/her.</li><li>
To comply with any reasonable request made by management to the best of your ability.</li><li>
To ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.</li></ul><div> 
Qualifications</div> 
Education: At least a primary school diploma.
Experience: Can learn the job in 3 year and perform duties at expected level.
 Foreign Language: Not required.
Courses and Seminars: Prior attendance in trainings in the related field.
Computer Literacy: Not required.
Skills: Has knowledge of and is capable of using the products, kitchen and equipment. Expected to use non-standard, specific tools and devices related to the job and that can be learned in a few months.<div> 
Additional Information</div> 
Your team and working environment: 
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture 
Note: Customization may be included for any specific local or legislative requirements, such as work permits 
Our commitment to Diversity &amp; Inclusion: 
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</div>

1st Commis

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Commissary Kitchen Supervisor

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Commis 1

1st Commis