commissary officer

General Mills

<div>Job Description:
<div>
Job Description<br>
Technical Support Officer<br>
<ul><li>Support local sales and business development initiatives</li><li>Serve as technical expert and advisor to Hotels and Restaurants (QSRs, PBCLs, CDRs FDRs)</li><li>Plan and execute innovative product applications which help the operator in converting to Pillsbury frozen portfolio</li><li>Coach, train and support sales staff to give the right product demonstration, provide culinary support and customize cooking process basis individual kitchen conditions</li><li>Manage all data and provide concise reports on results and status</li><li>Is responsible to handle product trouble shooting and can act as a customer interface for any technical questions/ issues</li><li>Evaluating the new products and provide feedback</li><li>Generate new Applications/product ideas which will help in increasing sales</li></ul>
Hotel Management Degree with experience in Bakery &amp; Confectionery.<br>
<ul><li>3-4 years of experience in operations, product development &amp; handling kitchen operations as Commissary 2 or Commissary 1 chef at hotels or cruise</li><li>Experienced in preparing continental cuisines</li><li>Creative</li><li>Good training skills</li><li>Excellent communication skills</li></ul></div></div>

India Foods_Technical Support Officer_Coimbatore

Rosewood Hotel Group

<div><div><div><div><h3 class="jobSectionHeader"><b>General Information</b></h3></div><p><br>
</p></div><div><div><div><div>Country/Region
</div><div>Saudi Arabia
</div></div><div><div>Province/City
</div><div>Amaala
</div></div><div><div>Hiring Entity
</div><div>Rosewood Amaala
</div></div><div><div>Department
</div><div>Food &amp; Beverage - Culinary
</div></div><div><div>Job Type
</div><div>Full-time Permanent
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Job Description</b></h3></div><p><br>
</p></div><div><div><div><div><div><p><b>Position Overview</b></p><p></p><p>
Rosewood AMAALA, part of the ultra-luxury Red Sea Global destination, is seeking an experienced Chef de Cuisine &ndash; Commissary to lead the central production kitchen. This role will ensure quality, consistency, and efficiency in delivering high-standard ingredients and semi-prepared items to all outlets across the resort.</p><p></p><p><b>
Key Responsibilities</b></p><p></p><ul><li><br>
Lead commissary operations, ensuring consistent quality and efficiency.</li><li>Oversee production of sauces, marinades, butchery, bakery, and other large-scale preparations.</li><li>Coordinate timely delivery of products to multiple outlets across the property.</li><li>Maintain cost control, minimize waste, and optimize productivity.</li><li>Supervise, train, and develop commissary kitchen team members.</li><li>Ensure adherence to HACCP, food safety, and hygiene standards.</li><li>Support pre-opening activities including team recruitment, training, and equipment procurement.</li></ul><p></p><p><b>
Qualifications</b></p><p></p><ul><li>Minimum 8&ndash;10 years of culinary experience with at least 3&ndash;5 years in a leadership role in luxury hotels or resorts.</li><li>Strong expertise in large-scale food production and commissary operations.</li><li>Pre-opening experience in ultra-luxury or lifestyle brands preferred.</li><li>Proven ability to lead and inspire large culinary teams.</li><li>Excellent organizational, planning, and problem-solving skills.</li><li>Culinary degree or equivalent qualification required.</li><li>Fluency in English is required; additional languages are an advantage.</li></ul></div><br>
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>About Us</b></h3></div><p><br>
</p></div><div><div><div><div><div>Surrounded by the world&rsquo;s fourth-largest barrier reef system and the scenic Hijazi mountains, Rosewood Amaala will bring an ultra-luxury regenerative escape to The Red Sea region of Saudi Arabia.<br>
</div><div></div><br>
<div>The resort will be part of the Red Sea Global&rsquo;s Amaala destination, an integrated wellness haven spanning 4,155km2 and set in the Prince Mohammad bin Salman Nature Reserve.<br>
</div><div></div><br>
<div>Rosewood Amaala will explore what it truly means to be regenerative, with unique experiences that weave together wellness and sustainability. The resort will focus on the well-being of its guests, the community and the native flora and fauna &ndash; all while recognizing the integral connection between the three.</div></div></div></div></div></div></div><div></div>

Chef de Cuisine – Commissary

Domino's

<p><b>Position: </b>Supply Chain Officer</p><p><b>Experience:</b> 2 to 4 years of relevant experience preferably within the food and beverage industry.</p><p><b>Education:</b> A Bachelor's degree in Supply Chain Management, or a related field (Master&rsquo;s is a strong plus).</p><p><b>Main Responsibilities:</b></p><p><b>Invoice Management and Compliance</b></p><ul><li>Reconcile vendor ledgers and outstanding payments.</li><li>Ensure timely receipt of invoices from Commissary, Operations, and Suppliers for parked GRNs.</li><li>Document payment details, verify compliance, and submit to the finance department.</li><li>Address compliance issues, such as duplicate entries, and follow up on missing documentation with relevant stakeholders.</li><li>Assist departments in negotiating favorable credit terms and support process improvements.</li></ul><p><b>Invoice Parking</b></p><ul><li>Park invoices accurately and as required.</li></ul><p><b>Reports Management</b></p><ul><li>Prepare and present monthly aging, open GR/IR, and open PO reports.</li><li>Generate daily inventory reports and contribute to inventory optimization.</li></ul><p><b>Facility and Equipment Maintenance</b></p><ul><li>Oversee maintenance of civil works and MEP systems.</li><li>Manage services for generators, including regular maintenance and overhauling.</li><li>Handle fabrication, HVAC equipment, general and technical supplies, and repair/maintenance of equipment.</li></ul><p><b>IT Operations</b></p><ul><li>Manage IT equipment procurement and maintenance.</li><li>Renew software licenses and ensure timely repair and maintenance of IT infrastructure.</li></ul><p><b>Administrative Support</b></p><ul><li>Oversee fire-fighting equipment and services.</li><li>Manage vehicle tires and mobile phone-related administrative tasks.</li></ul><p><b>Quality Assurance (QA)</b></p><ul><li>Coordinate equipment and smallware sampling.</li><li>Oversee calibration services and RO plant operations.</li></ul><p><b>Operations Support</b></p><ul><li>Procure small ware and kitchen accessories for operational needs.</li></ul><p><b>Utility Management</b></p><ul><li>Oversee procurement and maintenance of LPG and electrical devices.</li></ul><p><b>Vendor Coordination and Reconciliation</b></p><ul><li>Act as a liaison between vendors and the finance team to resolve payment and invoice-related issues.</li><li>Coordinate vendor reconciliations and prepare vendor aging reports.</li></ul><p><b>Required Skills and Qualifications:</b></p><ul><li>Strong analytical and reconciliation skills.</li><li>Proficiency in report preparation and data analysis.</li><li>Knowledge of facility maintenance, IT equipment, and administrative processes.</li><li>Excellent communication and negotiation abilities.</li><li>Ability to handle multiple tasks and prioritize effectively.</li></ul><p>Job Type: Full-time</p><p>Work Location: In person</p>

Officer - Supply Chain

Rozi International (Pvt) Ltd.

<p>Must be experienced professional with minimum 2 <b>years as Audit Executive</b>:</p><ul><li>Assist in ensuring compliance with established internal control procedures by examining records, reports, operating practices, and documentation.</li><li>Conduct Audits by strategically planning field visits to ensure compliance in restaurants, commissary, and warehouse.</li><li>Draft internal audit finding issues and finalize working papers for review.</li><li>Obtains, analyzes, and appraises information as a basis for an informed, objective conclusion opinion on the adequacy and effectiveness of the system and the efficiency of performance of the activities being reviewed.</li><li>Help in meeting work standards by following production, productivity, quality, and customer-service standards; resolving operational problems; and identifying work process improvements.</li><li>Interpret Business Analysis to identify underlying issues, patterns and relationships and make data-driven targeted recommendations.</li><li>Identify operational gaps and suggest remedies to enable value-adding business outcomes.</li><li>Appraises the adequacy of the corrective action taken to ensure compliance.</li></ul><p>Job Type: Full-time</p><p>Pay: From Rs40,000.00 per month</p><p>Work Location: In person</p>

Audit Executive

AL NAWRAS HOSPITALITY/SGSC

<p><b>Role Overview</b></p><p>The Commis 1 is responsible for preparing, cooking, and presenting dishes according to established recipes and standards. This role supports the Chef de Partie and Sous Chef in daily kitchen operations, ensuring high-quality food production, hygiene, and consistency.</p><p><b>Key Responsibilities</b></p><ul><li>Prepare ingredients, cook, and present dishes as per the set standards and recipes.</li><li>Ensure proper portion control and minimize food wastage.</li><li>Maintain cleanliness and hygiene standards in the kitchen at all times.</li><li>Follow all food safety and sanitation procedures (HACCP standards).</li><li>Assist in stock rotation, receiving deliveries, and proper storage of food items.</li><li>Support the Chef de Partie and Sous Chef in daily operations and special menus.</li><li>Operate kitchen equipment safely and responsibly.</li><li>Maintain high standards of personal grooming and appearance.</li><li>Work as part of a team to ensure smooth kitchen operations.</li><li>Perform other related duties as assigned by the Chef de Partie or Sous Chef.</li></ul><p><b>Qualifications &amp; Skills</b></p><ul><li>Diploma or certification in Culinary Arts or related field is preferred.</li><li>Minimum 1&ndash;2 years of experience as a Commis Chef in a hotel or restaurant.</li><li>Knowledge of basic cooking techniques and kitchen operations.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Strong attention to detail and commitment to quality.</li><li>Good communication and teamwork skills.</li><li>Willingness to learn and grow within the culinary field.</li><li>Flexibility to work shifts, weekends, and holidays.</li></ul><p><b>Working Conditions</b></p><ul><li>Fast-paced kitchen environment.</li><li>Requires standing for long hours.</li><li>May involve exposure to heat, sharp tools, and kitchen equipment.</li></ul><p>Job Type: Full-time</p><p>Pay: QAR1,800.00 - QAR2,000.00 per month</p><p>Application Question(s):</p><ul><li>Visa status and expiry date.</li><li>Can you provide NOC?</li></ul>

Commis I

Hilton

<div><p>Commis I</p><p>
A Commis I affects every Guest experience through food production and food presentation at our restaurants, bars, room service, banquets, and in-hotel cafes.</p><br>
<p><br>
<b>What will I be doing?</b></p>
<p></p><p>As a Commis I, you will be responsible for upholding the highest quality standards for the food and beverage operations inside of our restaurants, bars, banquets, in-hotel cafes, and to fulfill room service requests. You will work with your Team Members to deliver a high quality service experience that exceeds customer expectations through the following tasks:</p>
<ul><li>Ensure consistent great food production, in line with the high quality standards expected by Hilton</li>
<li>Perform tasks within a timely manner</li>
<li>Contribute to Kitchen revenue through effective food cost control</li>
<li>Provide support to the Kitchen brigade</li>
<li>Meet all health and hygiene requirements</li>
</ul><p><b>What are we looking for?</b></p>
<p>A Commis I serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:</p>
<ul><li>To maintain a high customer service focus by approaching your job with customers always in mind</li>
<li>To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues</li>
<li>To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn skills and knowledge in order To improve your personal performance</li>
<li>To be flexible, responding quickly and positively to changing requirements</li>
<li>To maintain high team focus by showing co-operation and support to colleagues in pursuit of the department goals</li><br>
</ul><p><br>
<b>What will it be like to work for Hilton?</b></p>
<p></p><p>Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</p></div><p></p>

Crema Café with Harr & Hloo Restaurant

<p>Key Responsibilities:</p><p>Food Preparation &amp; Cooking:</p><ul><li>Prepare assigned menu items (hot and cold) according to company recipes and portion sizes.</li><li>Operate cooking equipment such as grills, fryers, ovens, and stovetops safely and correctly.</li><li>Handle mise en place efficiently and ensure prep is completed before service hours.</li><li>Maintain food temperature and texture based on recipe requirements.</li></ul><p>Plating &amp; Presentation:</p><ul><li>Plate dishes as per brand specifications and presentation guidelines.</li><li>Ensure consistency in appearance, portion size, and garnishing.</li><li>Coordinate with the team to serve food hot and fresh, especially during rush hours.</li></ul><p>Hygiene, Safety &amp; Cleanliness:</p><ul><li>Follow all food safety and hygiene protocols (HACCP standards).</li><li>Maintain a clean and organized workstation throughout the shift.</li><li>Label and store food properly with FIFO (First In, First Out) method.</li><li>Wear complete uniform including apron, hairnet, and proper shoes during duty.</li></ul><p>Time &amp; Station Management:</p><ul><li>Be punctual for each shift and maintain focus during busy hours.</li><li>Set up and break down station quickly and thoroughly.</li><li>Assist teammates when needed to ensure smooth kitchen operations.</li></ul><p>Inventory &amp; Waste Control:</p><ul><li>Use ingredients efficiently and reduce wastage.</li><li>Inform the supervisor when stock is running low or spoiled.</li><li>Record daily prep and wastage in designated logs.</li></ul><p>Teamwork &amp; Communication:</p><ul><li>Communicate clearly with other cooks, chefs, and service staff.</li><li>Attend daily briefings and training sessions.</li><li>Accept feedback and continuously improve skills and speed.</li></ul><p>______________</p><p>Skills &amp; Qualifications:</p><ul><li>Minimum 1&ndash;2 years&rsquo; experience as a Line Cook or Commis in F&amp;B (fast casual or food truck is a plus)</li><li>Knowledge of basic cooking techniques: grilling, saut&eacute;ing, frying, etc.</li><li>Familiarity with kitchen equipment and safety procedures</li><li>Ability to work under pressure and handle multiple orders</li><li>Physically fit and capable of standing for long hours</li><li>Team player with a strong work ethic and attention to detail</li></ul><p>Job Type: Full-time</p><p>Pay: AED1,800.00 - AED2,000.00 per month</p>

Commis 1 COMMI 2 BOH

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India Foods_Technical Support Officer_Coimbatore

Chef de Cuisine – Commissary

Officer - Supply Chain

Audit Executive

Commis I

Commis I

Commis 1 COMMI 2 BOH