Commis II - Culinary Preparation and Service
Posted date [2026-07-28]
(ID: 48723)
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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 II - Culinary Preparation and ServiceJob Snapshot
Role: Commis II - Culinary Preparation and Service
Location: Dubai, United Arab Emirates
Industry: Hospitality
Function: Chef/Culinary/Kitchen Management
Experience: 1-3 years in a professional kitchen
Job Type: Full-time
Position Overview
Accor is hiring a Commis II - Culinary Preparation and Service in Dubai, United Arab Emirates, for a Hospitality opportunity at Novotel and Adagio Premium Dubai Al Barsha. The role supports senior chefs with ingredient preparation, dish production, buffet service and food-safety controls within a busy professional kitchen.
Job Details
Country: United Arab Emirates
City: Dubai
Industry: Hospitality
Function: Chef/Culinary/Kitchen Management
Salary: 2500-4000
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 II contributes to consistent kitchen output by completing assigned preparation and cooking tasks accurately and on schedule. The
position helps protect product quality, reduce food waste and maintain an organized working environment while developing practical culinary skills under the guidance of experienced chefs.
Key Responsibilities
Daily duties combine food preparation, service support and strict compliance with kitchen hygiene procedures.
* Prepare ingredients by washing, cutting, chopping, marinating and grinding spices.
* Follow standardized recipes and preparation instructions with accuracy.
* Assist the Chef de Partie and senior chefs with cooking and plate preparation.
* Apply approved portion-control standards to maintain quality and cost consistency.
* Inspect ingredients for freshness, appearance and suitability before use.
* Report damaged, expired or poor-quality products to the supervising chef.
* Label, date and store food products in the correct locations.
* Rotate stock according to the first-in, first-out method.
* Maintain HACCP requirements and local food-safety regulations.
* Keep preparation surfaces, utensils and assigned kitchen areas clean and sanitized.
* Operate standard kitchen equipment safely and according to instructions.
* Support senior chefs during busy meal periods and changing service demands.
* Assist with buffet preparation, replenishment and live cooking activities.
* Maintain approved taste, portion and presentation standards for completed dishes.
* Reduce unnecessary waste through careful handling and proper storage of ingredients.
* Communicate clearly with culinary colleagues to keep production flowing efficiently.
* Follow grooming, attendance, discipline and professional-conduct requirements.
* Complete additional kitchen duties assigned by the supervising chef.
Ideal Profile
Candidates should have one to three years of hands-on experience in a professional kitchen, preferably within a 4-star or 5-star hotel. A diploma or degree in Hotel Management, Culinary Arts or a related discipline is preferred, along with basic culinary training or certification in food preparation and cooking techniques.
Knowledge of HACCP principles or equivalent food-safety training is important. The successful applicant will be reliable, physically capable of handling extended shifts and willing to learn while working calmly under pressure.
Skills Set
* Ingredient preparation
* Basic cooking techniques
* Standardized recipe execution
* Portion control
* HACCP compliance
* Food hygiene and sanitation
* First-in, first-out stock rotation
* Food labelling and storage
* Ingredient quality inspection
* Kitchen equipment operation
* Buffet preparation
* Live kitchen assistance
* Dish presentation
* Food-waste reduction
* Kitchen teamwork
* Task organization
* High-volume service support
Why Join Us
A Commis II position provides a practical route for developing culinary expertise and progressing toward more senior kitchen responsibilities. Accor offers professional learning through its Academies, discounted employee rates across its hotel network and opportunities for career development within different properties and culinary teams.
About the Company
Accor is an international hospitality group operating more than 45 brands across hotels, restaurants and lifestyle destinations. The company promotes inclusive employment, continuous learning and responsible hospitality throughout its global network.
Key Responsibilities
Daily duties combine food preparation, service support and strict compliance with kitchen hygiene procedures.
* Prepare ingredients by washing, cutting, chopping, marinating and grinding spices.
* Follow standardized recipes and preparation instructions with accuracy.
* Assist the Chef de Partie and senior chefs with cooking and plate preparation.
* Apply approved portion-control standards to maintain quality and cost consistency.
* Inspect ingredients for freshness, appearance and suitability before use.
* Report damaged, expired or poor-quality products to the supervising chef.
* Label, date and store food products in the correct locations.
* Rotate stock according to the first-in, first-out method.
* Maintain HACCP requirements and local food-safety regulations.
* Keep preparation surfaces, utensils and assigned kitchen areas clean and sanitized.
* Operate standard kitchen equipment safely and according to instructions.
* Support senior chefs during busy meal periods and changing service demands.
* Assist with buffet preparation, replenishment and live cooking activities.
* Maintain approved taste, portion and presentation standards for completed dishes.
* Reduce unnecessary waste through careful handling and proper storage of ingredients.
* Communicate clearly with culinary colleagues to keep production flowing efficiently.
* Follow grooming, attendance, discipline and professional-conduct requirements.
* Complete additional kitchen duties assigned by the supervising chef.
Ideal Profile
Candidates should have one to three years of hands-on experience in a professional kitchen, preferably within a 4-star or 5-star hotel. A diploma or degree in Hotel Management, Culinary Arts or a related discipline is preferred, along with basic culinary training or certification in food preparation and cooking techniques.
Knowledge of HACCP principles or equivalent food-safety training is important. The successful applicant will be reliable, physically capable of handling extended shifts and willing to learn while working calmly under pressure.
Skills Set
* Ingredient preparation
* Basic cooking techniques
* Standardized recipe execution
* Portion control
* HACCP compliance
* Food hygiene and sanitation
* First-in, first-out stock rotation
* Food labelling and storage
* Ingredient quality inspection
* Kitchen equipment operation
* Buffet preparation
* Live kitchen assistance
* Dish presentation
* Food-waste reduction
* Kitchen teamwork
* Task organization
* High-volume service support
Why Join Us
A Commis II position provides a practical route for developing culinary expertise and progressing toward more senior kitchen responsibilities. Accor offers professional learning through its Academies, discounted employee rates across its hotel network and opportunities for career development within different properties and culinary teams.
About the Company
Accor is an international hospitality group operating more than 45 brands across hotels, restaurants and lifestyle destinations. The company promotes inclusive employment, continuous learning and responsible hospitality throughout its global network.
