operations manager

general manager

office manager

assistant manager

restaurant manager

commissary manager

Bab Al Shams Desert Resort

<div></div><div><div>Commis 2<br>
(18517)</div><br>
<div></div>
<div>Rare Finds is a diverse collection of resorts celebrating the individuality and unique identity of a destination, with a distinct ability to captivate the imagination, and bring to the forefront the essence of a place.</div>
<div>Authentic and captivating, Bab Al Shams Desert Resort is a truly magical destination, where expertly curated itineraries and bespoke entertainment are the beating heart of our legendary desert-based destination. Part of our unique Rare Finds collection, the essence of Bab Al Shams joins our guests together to discover the most soulful experiences and humbling journeys, set against Dubai&rsquo;s endless dunes and rich culture.</div><br>
<div></div>
<div><b>
About The Role</b></div><br>
<div></div>
<div>
Produces a consistent and high-quality product in the assigned Place of Work and provides a courteous, professional, efficient, and flexible service consistent with TMH Standards Policies &amp; Procedures to maximize guest satisfaction.</div><br>
<div></div>
<div><b>
Key Duties and Responsibilities</b></div><br>
<div></div>
<ul><li>Maintains good employee relations and motivates colleagues.</li><li>Keeps the section clean and tidy.</li><li>Performs all duties and tasks in the assigned Place of Work to the standard set.</li><li>Ensures adherence to quality expectations and standards.</li><li>Follows all company and safety and security policies and procedures; reports maintenance needs, accidents, injuries, and unsafe work conditions to the manager; completes safety training and certifications.</li><li>Ensures uniform and personal appearance is clean and professional; maintains confidentiality of proprietary information; protects company assets.</li><li>Recognizes good quality products and presentations.</li><li>Maintain high sanitation standards throughout the working station and avoid cross-contamination.</li><li>Knows and understands the F&amp;B and Food Production basic Policies and Procedures and ensures implementation and compliance of it.</li><li>Adapts and maintains all the Service Standards established for the F&amp;B and Food Production department.</li><li>Performs departmental cleaning duties in the assigned section/ outlet as per the established cleaning schedule in coordination with the Stewarding Department</li><li>Assists the Chef de Partie &amp; Demi Chef in the production of the mise-en-place for the elaboration of all menus according to standard recipes.</li><li>Ensures that high-quality production is achieved while keeping in mind cost control.</li><li>Manages time effectively by meeting deadlines on time.</li><li>Assists the Chef de Partie and the Demi-Chef in the production and distribution of food items according to requirements.</li><li>Adheres to the health, hygiene, and safety regulations in the kitchen in accordance with Dubai Municipality rules &amp; regulations in compliance with the HACCP policies and procedures, and is responsible to integrate them in the daily operation.</li><li>Reports for duty punctually wearing the correct uniform and name tag at all times.</li><li>Projects at all times a positive and motivated attitude and exercise self-control.</li><li>Maintain a high standard of personal appearance and hygiene at all times.</li><li>Ensure that the Place of Work and surrounding area is kept clean and organized at all times.</li><li>Maintains a good rapport and working relationship with staff in the Place of Work and all other departments.</li><li>Attends and contributes to all staff meetings Departmental and Hotel Training as scheduled and other related activities.</li><li>Undertakes all training provided by senior Chefs in good faith and diligence; as well as record such trainings for your own future reference and improvement.</li><li>Supports the Departmental Training Function in the Department assigned.</li><li>Responds to any changes in the Food &amp; Beverage Department function as dictated by the industry, company, and hotel.</li><li>Provides a courteous and professional service at all times.</li><li>Ensures a high standard of communication within his department and with other departments of both hotels.</li><li>Participates in providing and receiving constructive criticism concerning the Department and the Hotel as a whole, to improve efficiency, productivity, and guest service.</li></ul><div><br>
<b>
Experience &amp; Educational Requirements</b></div><br>
<div></div>
<ul><li>Hospitality Qualification</li><li>Achieved Basic Food Hygiene Certificate</li><li>1 year in a similar position in a five-star hotel</li><li>Positive attitude</li><li>Good communication skills</li><li>Ability to work under pressure</li><li>Ability to work on own or in teams</li><li>Ability to make decisions</li><li>Good product knowledge</li><li>Ability to produce checklists</li><li>HACCP control knowledge</li><li>Understanding Differences</li><li>Drive for Results Organized and disciplined, dedicated and loyal</li></ul><br>
<div></div>
<div>Join a team that is warm,caring, connected and empowered to create truly unique experiences. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.</div></div>

Commis 2

The Emirates Group

Applications are invited for the position of Demi Chef
<br><br>
<b>Position within:</b> CENTRAL COMMISSARY UNIT
<br><br>
Key Accountabilities
<br><br>
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.
<br>Supervise all staff within his shift/section and assume responsibilities for their quality of work.
<br>Actively participate in training of culinary skills to junior staff
<br>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.
<br>Make decisions to receive or reject products in accordance with published guidelines & procedures, request replacements or substitutions and escalate issues when necessary.
<br>Monitor HACCP records, ensure appropriate and timely updates *' report and take corrective actions for variations.
<br>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.
<br>Propose, define and implement ways to reduce costs/ expenses in a pro-active manner in consultation with seniors.
<br>Check and ensure customer satisfaction by adhering to specifications, albums, recipes, procedures at all times
<br>Maintain high standards of food safety, quality & hygiene
<br><br>
<b>Education Qualification:</b><br>
Minimum Senior Secondary School certificate or Diploma in Hotel management or Culinary
<br><br>
<b>Work Experience:</b><br>
<b>Years of Experience:</b> Minimum 3 years of experience including any apprenticeship or industrial training duration in the culinary field
<br><b>Area of Experience:</b> Culinary field
<br><br>
Preferred
<br><br>
<b>Area of Experience:</b> Culinary field
<br>3 years of experience including any apprenticeship or industrial training duration in the culinary field
<br><br>
Skills
<br><br>
Effective communication skills
<br>Good organizational skills
<br>Attention to detail
<br>Strong interpersonal and problem-solving abilities
<br>Ability to multi-task
<br>Effective task management

DEMI CHEF

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>25196200<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>Aloft Dubai Creek, Baniyas Road, Deira, Dubai, United Arab Emirates, United Arab Emirates<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Non-Management<p></p><div><div><br>
<p><b>POSITION SUMMARY</b></p><p><br>
</p><p>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.</p><p><br>
</p><p>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.</p><p><br>
</p><p>PREFERRED QUALIFICATION</p>
<p>Education: High school diploma or G.E.D. equivalent.</p>
<p>Related Work Experience: At least 1 year of related work experience.</p>
<p>Supervisory Experience: No supervisory experience.</p>
<p>License or Certification: None</p><p></p><p><br>
</p></div><div></div><p><i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i></p><p></p><p>
At Aloft, we aren&rsquo;t your typical hotel&mdash;but we aren&rsquo;t too cool for school either. We&rsquo;re here to be our guests&rsquo; launching and landing pad. Whether they are taking their dog for a walk and coming back for a drink, wrapping up a day of meetings with coworkers, or they&rsquo;re in town to see family, friends, or their favorite band, we offer a hub for connection to others and the area around them, with modern design and personality to boot. We&rsquo;re looking for confident self-expressers who aren&rsquo;t afraid to draw outside the lines. If you are someone who gets excited about the possibilities to connect with others, then Aloft Hotels is the place for you. In joining Aloft Hotels, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</p></div></div>

Brix Cafe

<p><b>Position Overview</b><br/>We are seeking an experienced and highly organized <b>Sous Chef &ndash; Production</b> to support daily culinary operations in a <b>central kitchen environment</b>. 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.</p><p><b>Key ResponsibilitiesProduction &amp; Food Preparation</b></p><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><p><b>Operational Management</b></p><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><p><b>Leadership &amp; Team Management</b></p><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><p><b>Quality Control</b></p><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><p><b>Menu Execution &amp; Innovation</b></p><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><p><b>Qualifications</b></p><ul><li>Diploma or degree in Culinary Arts or related field.</li><li>Minimum <b>3&ndash;5 years of culinary experience</b>, 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><p><b>Preferred Skills</b></p><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><p>Job Type: Full-time</p>

Sous Chef - Production - Central Kitchen

Accor

<div><div>Company Description</div><p><i><br>
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.</i></p><div><br>
Job Description</div><p><br>
Join our dynamic culinary team as a Commis III - Citronelle in the vibrant city of Dubai, United Arab Emirates! We are seeking an enthusiastic and dedicated individual to support our banquet operations and contribute to memorable dining experiences for our guests.</p><ul><li>
Assist in the preparation and presentation of food items for banquets and large-scale events</li><li>
Follow recipes and portion guidelines to ensure consistency and quality of dishes</li><li>
Maintain a clean and organized work station, adhering to food safety and hygiene standards</li><li>
Collaborate with the kitchen team to ensure timely and efficient food service</li><li>
Assist in the proper storage and labeling of food items</li><li>
Support senior kitchen staff in various culinary tasks as assigned</li><li>
Participate in kitchen inventory and restocking activities</li><li>
Contribute to the setup and breakdown of banquet events</li><li>
Adapt to changing priorities and handle multiple tasks in a fast-paced environment</li></ul><div><br>
Qualifications</div><br>
<ul><li>
High school diploma or equivalent; culinary school diploma or certificate preferred</li><li>
Basic culinary skills and knowledge of food preparation techniques</li><li>
Familiarity with kitchen equipment and tools</li><li>
Understanding of food safety and hygiene standards; food safety certification (e.g., ServSafe) preferred</li><li>
Ability to work efficiently in a fast-paced, high-pressure environment</li><li>
Strong time management and organizational skills</li><li>
Excellent teamwork and communication abilities</li><li>
Physical stamina to stand for extended periods and lift up to 25 pounds</li><li>
Flexibility to work varying shifts, including weekends and holidays</li><li>
Previous kitchen or banquet experience is a plus</li><li>
Knowledge of local UAE cuisine and dietary preferences is advantageous</li><li>
Ability to work legally in Dubai, United Arab Emirates</li></ul></div>

Commis III (Citronelle)

Banyan Tree Dubai

<p>The Commis 2 is responsible for assisting the kitchen team in food preparation and maintaining a clean and organized kitchen. This role is a foundational position in the kitchen, where the individual learns basic culinary skills, kitchen safety protocols, and the overall operation of the kitchen.</p><p><strong>Responsibilities</strong></p><ul><li>Assist in the preparation and cooking of ingredients and dishes as directed by the senior chefs.</li><li>Prepare vegetables, fruits, meats, and other food items for cooking and presentation.</li><li>Follow recipes and cooking techniques to ensure food quality and consistency.</li><li>Help with mise en place (preparing the kitchen and ingredients before service).</li><li>Monitor the quality and freshness of ingredients, ensuring they are stored correctly.</li><li>Support senior kitchen associates by setting up workstations and keeping them organized.</li><li>Maintain a clean and safe working environment, including following all hygiene and safety regulations.</li><li>Clean, sanitize, and organize kitchen equipment, tools, and utensils.</li><li>Ensure proper storage of food products to maintain freshness and reduce waste.</li><li>Rotate between different stations in the kitchen, including but not limited to starters, mains, or pastry (depending on the establishment).</li><li>Assist the senior chefs with any tasks as necessary, such as plating, preparation, or cooking.</li><li>Ensure food is cooked to the correct specifications and served on time.</li><li>Follow proper food safety and sanitation standards to prevent contamination and ensure quality control.</li><li>Ensure all work areas are kept tidy and free of hazards to avoid accidents.</li><li>Handle food and kitchen equipment safely, adhering to the health and safety guidelines of the establishment.</li><li>Assist with inventory checks to ensure proper stock levels of ingredients and supplies.</li><li>Report any low stock or missing items to the senior chefs.</li><li>Help with stock rotation, ensuring older items are used before newer deliveries.</li><li>Assist with other kitchen tasks, including cleaning dishes, washing utensils, and maintaining cleanliness in the kitchen.</li><li>Help with prepping food for service and ensuring the timely delivery of orders.</li><li>Follow instructions from senior kitchen staff regarding cooking methods and portion control.</li><li>Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</li></ul>

<p>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.</p>
<p>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.</p>

job_title - Commis III

Explore 2190+ Commissary manager in Dubai this December. Find roles across top companies and apply now to boost your career.

2190 commissary manager jobs IN Dubai

Commis 2

DEMI CHEF

Commis 2

Sous Chef - Production - Central Kitchen

Commis III (Citronelle)

Commis 2

job_title - Commis III