Commis Chef - Hotel Kitchen
Posted date [2026-07-04]
(ID: 47436)
 |
For more than half a century, Accor has been continuously reinventing the hospitality business by making daring moves and challenging the status quo. Innovation, adaptability, and resilience are part of our DNA. Hand in hand with our partners, owners and all stakeholders, we anticipate and respond to global shifts and clients’ evolving needs, fostering growth and building value while honoring our responsibility and working in harmony with our commitment to a sustainable future.... |
Job Description and Requirements
Commis Chef - Hotel KitchenJob Snapshot
Role: Commis Chef - Hotel Kitchen
Location: Dubai, United Arab Emirates
Industry: Hospitality
Function: Chef/Culinary/Kitchen Management
Experience: 1-2 years experience in a 4-5 star hotel
Job Type: Full-time
Position Overview
Commis Chef - Hotel Kitchen in Dubai, United Arab Emirates is a Hospitality hiring opportunity for a motivated culinary professional who can support food preparation, buffet setup, station inventory, recipe standards, HACCP compliance, and daily kitchen production in a 4-5 star hotel environment. This role is ideal for a disciplined chef with practical kitchen knowledge, strong attention to food quality, and the flexibility to assist across different culinary stations when business needs require.
Job Details
Country: United Arab Emirates
City: Dubai
Industry: Hospitality
Function: Chef/Culinary/Kitchen Management
Salary: 3000-4800
Estimated salary range based on similar jobs in the job city; please confirm the final offer with the employer.
Gender: Any
Candidate Nationality:
Any
Job Type: Full-time
Role Context
The Commis Chef - Hotel Kitchen supports the culinary brigade by preparing ingredients, maintaining station readiness, checking buffet quality, following plating guides, and helping ensure consistent food production during service. The position contributes to guest satisfaction by keeping dishes fresh, properly presented, and aligned with hotel standards while also supporting inventory control, food cost awareness, hygiene procedures, and communication between kitchen and outlet teams.
Key Responsibilities
* Prepare the inventory list for the assigned kitchen station and keep station items organized for daily production.
* Assist across other kitchen stations when required, using basic overall culinary knowledge to support smooth operations.
* Follow standard recipes, portion guidelines, plating instructions, and outlet presentation standards during preparation and service.
* Share daily market list requirements with the Executive Sous Chef for the assigned outlet.
* Check received goods personally where assigned to confirm quality, freshness, quantity, and suitability for kitchen use.
* Support recipe preparation and costing details when requested by the Executive Sous Chef.
* Assist the Executive Sous Chef and Executive Chef with food promotions, special events, themed menus, and other culinary activities.
* Communicate with outlet supervisors to ensure food items sent from the kitchen are properly explained and ready for service.
* Control food wastage through careful preparation, correct storage, and responsible use of ingredients without compromising quality.
* Suggest practical improvements to kitchen systems and procedures that can improve efficiency and service levels.
* Maintain records, documentation, and operational control information for the assigned work area.
* Use logbooks, handover notes, and kitchen memoranda to keep communication clear between shifts and departments.
* Work according to operational standards, food production policies, grooming expectations, and hotel procedures.
* Attend training sessions, briefings, and outlet communication meetings as scheduled.
* Cooperate respectfully with the kitchen brigade, outlet teams, stewarding, and other hotel departments.
* Stay aware of daily hotel activities and maintain product knowledge of hotel facilities.
* Check buffet setup before guest arrival and during service to confirm food quality, quantity, presentation, and label accuracy.
* Refill buffet items on time and ensure products remain fresh and aligned with hotel standards.
* Inspect kitchen equipment at the end of the shift to confirm it is clean, working properly, safely stored, and not creating hazards.
* Communicate important shift information to the next team member or supervisor to support uninterrupted operations.
* Share practical skills and knowledge with colleagues to support team development and kitchen consistency.
* Apply HACCP requirements in food handling, preparation, storage, cleaning, and service activities.
* Assist guests when needed by explaining dishes and recommending food specialties or promotions.
* Check food quality before dishes leave the kitchen and support a calm, organized working atmosphere.
* Maintain punctuality, proper grooming, personal hygiene, and professional conduct at all times.
* Follow hotel rules, employee handbook standards, disciplinary procedures, grievance procedures, and relevant operational manuals.
* Support colleagues in other hotel areas when required by business levels, guest needs, or operational priorities.
* Carry out other reasonable duties assigned by culinary leadership.
Ideal Profile
* Diploma or degree in vocational hospitality, culinary arts, food production, or a related field.
* 1-2 years of experience in a 4-5 star hotel, resort, restaurant, or professional kitchen environment.
* Knowledge of food and beverage production operational standards, kitchen policies, and procedure adherence.
* Full compliance with HACCP standards and food safety certification requirements.
* Practical understanding of mise en place, buffet setup, food preparation, plating, inventory support, and kitchen hygiene.
* Ability to follow recipes, maintain consistent food quality, and work efficiently during busy service periods.
* Flexible enough to assist different kitchen stations when another chef or team member is absent.
* Good communication skills for coordinating with chefs, outlet supervisors, colleagues, and service teams.
* Strong focus on cleanliness, equipment care, safe work practices, punctuality, and professional grooming.
* Positive team attitude with willingness to learn, share knowledge, and support guest-focused culinary service.
Skills Set
* Hotel kitchen operations
* Food production
* Culinary preparation
* Mise en place
* Station inventory
* Buffet setup
* Buffet replenishment
* Standard recipes
* Plating guides
* Food quality checks
* Goods receiving control
* Market list preparation
* Recipe costing support
* Food promotions support
* HACCP compliance
* Food safety standards
* Kitchen hygiene
* Waste control
* Operational documentation
* Kitchen logbooks
* Equipment inspection
* Outlet coordination
* Guest dish explanation
* Culinary teamwork
* Service readiness
Why Join Us
This role offers a valuable opportunity for a Commis Chef to build stronger culinary experience within Dubai’s Hospitality sector and grow in a professional hotel kitchen. The position provides hands-on exposure to buffet operations, food production standards, HACCP procedures, recipe consistency, guest-facing dish knowledge, and cross-department teamwork. Employees can benefit from Accor worldwide discounted hotel rates, learning programs through Accor Academies, career development within the property and across global hotels, and the chance to contribute to responsible hospitality initiatives such as Planet 21.
About the Company
Accor is a global hospitality group with hotels, resorts, restaurants, and lifestyle destinations across international markets. In Dubai, United Arab Emirates, Accor properties focus on responsible hospitality, memorable dining experiences, operational quality, and career growth for professionals developing in culinary operations, food and beverage production, hotel kitchens, and hospitality service leadership.
Job Type: Full-time
Role Context
The Commis Chef - Hotel Kitchen supports the culinary brigade by preparing ingredients, maintaining station readiness, checking buffet quality, following plating guides, and helping ensure consistent food production during service. The position contributes to guest satisfaction by keeping dishes fresh, properly presented, and aligned with hotel standards while also supporting inventory control, food cost awareness, hygiene procedures, and communication between kitchen and outlet teams.
Key Responsibilities
* Prepare the inventory list for the assigned kitchen station and keep station items organized for daily production.
* Assist across other kitchen stations when required, using basic overall culinary knowledge to support smooth operations.
* Follow standard recipes, portion guidelines, plating instructions, and outlet presentation standards during preparation and service.
* Share daily market list requirements with the Executive Sous Chef for the assigned outlet.
* Check received goods personally where assigned to confirm quality, freshness, quantity, and suitability for kitchen use.
* Support recipe preparation and costing details when requested by the Executive Sous Chef.
* Assist the Executive Sous Chef and Executive Chef with food promotions, special events, themed menus, and other culinary activities.
* Communicate with outlet supervisors to ensure food items sent from the kitchen are properly explained and ready for service.
* Control food wastage through careful preparation, correct storage, and responsible use of ingredients without compromising quality.
* Suggest practical improvements to kitchen systems and procedures that can improve efficiency and service levels.
* Maintain records, documentation, and operational control information for the assigned work area.
* Use logbooks, handover notes, and kitchen memoranda to keep communication clear between shifts and departments.
* Work according to operational standards, food production policies, grooming expectations, and hotel procedures.
* Attend training sessions, briefings, and outlet communication meetings as scheduled.
* Cooperate respectfully with the kitchen brigade, outlet teams, stewarding, and other hotel departments.
* Stay aware of daily hotel activities and maintain product knowledge of hotel facilities.
* Check buffet setup before guest arrival and during service to confirm food quality, quantity, presentation, and label accuracy.
* Refill buffet items on time and ensure products remain fresh and aligned with hotel standards.
* Inspect kitchen equipment at the end of the shift to confirm it is clean, working properly, safely stored, and not creating hazards.
* Communicate important shift information to the next team member or supervisor to support uninterrupted operations.
* Share practical skills and knowledge with colleagues to support team development and kitchen consistency.
* Apply HACCP requirements in food handling, preparation, storage, cleaning, and service activities.
* Assist guests when needed by explaining dishes and recommending food specialties or promotions.
* Check food quality before dishes leave the kitchen and support a calm, organized working atmosphere.
* Maintain punctuality, proper grooming, personal hygiene, and professional conduct at all times.
* Follow hotel rules, employee handbook standards, disciplinary procedures, grievance procedures, and relevant operational manuals.
* Support colleagues in other hotel areas when required by business levels, guest needs, or operational priorities.
* Carry out other reasonable duties assigned by culinary leadership.
Ideal Profile
* Diploma or degree in vocational hospitality, culinary arts, food production, or a related field.
* 1-2 years of experience in a 4-5 star hotel, resort, restaurant, or professional kitchen environment.
* Knowledge of food and beverage production operational standards, kitchen policies, and procedure adherence.
* Full compliance with HACCP standards and food safety certification requirements.
* Practical understanding of mise en place, buffet setup, food preparation, plating, inventory support, and kitchen hygiene.
* Ability to follow recipes, maintain consistent food quality, and work efficiently during busy service periods.
* Flexible enough to assist different kitchen stations when another chef or team member is absent.
* Good communication skills for coordinating with chefs, outlet supervisors, colleagues, and service teams.
* Strong focus on cleanliness, equipment care, safe work practices, punctuality, and professional grooming.
* Positive team attitude with willingness to learn, share knowledge, and support guest-focused culinary service.
Skills Set
* Hotel kitchen operations
* Food production
* Culinary preparation
* Mise en place
* Station inventory
* Buffet setup
* Buffet replenishment
* Standard recipes
* Plating guides
* Food quality checks
* Goods receiving control
* Market list preparation
* Recipe costing support
* Food promotions support
* HACCP compliance
* Food safety standards
* Kitchen hygiene
* Waste control
* Operational documentation
* Kitchen logbooks
* Equipment inspection
* Outlet coordination
* Guest dish explanation
* Culinary teamwork
* Service readiness
Why Join Us
This role offers a valuable opportunity for a Commis Chef to build stronger culinary experience within Dubai’s Hospitality sector and grow in a professional hotel kitchen. The position provides hands-on exposure to buffet operations, food production standards, HACCP procedures, recipe consistency, guest-facing dish knowledge, and cross-department teamwork. Employees can benefit from Accor worldwide discounted hotel rates, learning programs through Accor Academies, career development within the property and across global hotels, and the chance to contribute to responsible hospitality initiatives such as Planet 21.
About the Company
Accor is a global hospitality group with hotels, resorts, restaurants, and lifestyle destinations across international markets. In Dubai, United Arab Emirates, Accor properties focus on responsible hospitality, memorable dining experiences, operational quality, and career growth for professionals developing in culinary operations, food and beverage production, hotel kitchens, and hospitality service leadership.
