office manager

storekeeper

operations executive

procurement officer

front office supervisor

commissary officer

Melia hotels international

The Commis II is responsible for below tasks and others assigned by thier departments as necessary.


<ul>
 <li>With the restaurant, assist the other chefs to organize all activities within a restaurant kitchen area.</li>
 <li>Assist in taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality Set: Allowing an item to go from a soft or liquid state to a firmer, more solid state./p&gt;"&gt;set by the Restaurant.</li>
 <li>Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.</li>
 <li>Coordinates daily tasks with the Sous Chef or Chef De Partie.</li>
 <li>Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.</li>
 <li>Ensure that the production, preparation and presentation of food are of the highest quality at all times.</li>
 <li>Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.</li>
 <li>Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.</li>
 <li>Full awareness of all menu items, their recipes, methods of production and presentation standards.</li>
 <li>Follows good preservation standards for the proper handling of all food products at the right temperature.</li>
 <li>Operate and maintain all department equipment and reporting of malfunctioning.</li>
 <li>Personally responsible for hygiene, safety and correct use of equipment and utensils.</li>
 <li>Support the development of Restaurant cuisine concepts and standards.</li>
 <li>Adhere to the food preparation and guidelines to ensure consistent quality culinary offerings to our guests.</li>
 <li>Maintain food safety and protection.</li>
 <li>All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc.</li>
 <li>Maintain basic food safety and sanitation practices.</li>
 <li>Maintain outlet safety at all times.</li>
 <li>Participate in departmental training to improve departmental skills and hotel services levels, providing associates the training and resources to take care of our guests.</li>
 <li>Adhere to hotels service standards.</li>
 <li>Carry out any other duties as required by management.</li>
</ul>


Job Specifications:
<ul>
 <li>
 Must have at least 1-year relevant experience in similar role
 </li>
</ul>
<ul>
 <li>High School Diploma or relevant certificate</li>
 <li>Strong knowledge of cooking methods, kitchen equipment, and best practices.</li>
 <li>Accuracy and speed in handling emergency situations and providing solutions</li>
 <li>Teamwork-oriented</li>
 <li>Ability to Work Under Pressure, Self-Motivated and possesses Creative Problem-Solving Skills</li>
 <li>Exceptional Customer-Service Skills</li>
</ul>

Commis II

Gevora Hotel

Key Responsibilities <ul><li>Prepare and cook food items according to standard recipes and quality guidelines</li><li>Assist in menu preparation and contribute ideas for new dishes</li><li>Ensure proper handling, storage, and labeling of food items</li><li>Maintain cleanliness and organization of workstations and kitchen areas</li><li>Follow food safety, hygiene, and sanitation procedures at all times</li><li>Support senior chefs with mise en place and daily kitchen operations</li><li>Monitor portion control and minimize food wastage</li><li>Operate kitchen equipment safely and report any malfunction</li><li>Check freshness of ingredients and report shortages</li><li>Adhere to kitchen schedules and ensure timely food preparation</li><li>Assist in training and guiding lower-level commis or trainees</li><li>Work collaboratively with the kitchen team to ensure smooth operations</li></ul>Job Type: Full-time

Commis I

<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.
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Marriott International

<div>Additional Information 
Job Number25190434 
Job CategoryFood and Beverage &amp; Culinary 
LocationLe M&eacute;ridien Dubai Hotel &amp; Conference Centre, Airport Road, Dubai, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management<div><div> 
POSITION SUMMARY 
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. 
PREFERRED QUALIFICATION
Education: High school diploma or G.E.D. equivalent.
Related Work Experience: At least 1 year of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None 
</div><div></div>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.
At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Commis 2 - Sukhothai

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

<div>
 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.
</div>

Commis 2 -Rang Mahal

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

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272 commissary officer jobs IN Dubai

Commis II

Commis I

Commis I

Commis 2 - Sukhothai

Commis B

Commis 2 -Rang Mahal

Sous Chef - Production - Central Kitchen