Commis Chef

Date: 12-Jul-2019

Location: United Arab Emirates, AE

Company: EMAAR


Operates in the hot and cold food production areas of the kitchen. Carries out all duties assigned to him by Chef De Partie.




  • Ensures adequate supply of raw material by checking stock levels daily
  • Prepares details for requisitions of supplies daily and submits to the Sous Chef
  • Makes daily production lists for his/her section
  • Completes all mis-en-place necessary for his/her section
  • Ensures freshness and speedy delivery of all meal orders at all times
  • Checks, tastes and ensures food quality and taste of all foods served
  • Ensures all preparation of food is according to hotel recipes and presentation standards



  • Complies with the proper use of machinery and equipment and cleaning procedures
  • Ensures safe work practises are followed at all times and reports any concerns to Sous Chef immediately
  • Attends training sessions as scheduled


Purchasing / Control / Store

  • Prepares on daily basis all food requisitions as assigned
  • Assists the Sous Chef and Chef de Partie to control food cost
  • Ensures that no merchandise is served from the kitchen without correct and proper voucher/docket
  • Consistently checks the temperatures in foods and follows proper food safety procedures with regard to chilling, re-heating and holding food
  • Checks all outlet sections prior to leaving from duty, to ensure cleanliness, proper disposal/removal of food and proper storing/labelling
  • Maintains cleanliness in all assigned areas, including refrigerators and freezers
  • Fully conversant with local food hygiene and HACCP standards as per Dubai Municipality


General / Miscellaneous

  • Informs on a daily basis to the Executive Chef / Sous Chef all relevant information in operational and personal matters, including information which may not require the Executive Chef or Sous Chef’s action
  • Reports any equipment on the section which needs repair or maintenance
  • Performs duties common to position and other duties as may be assigned


Minimum Qualifications:

  • Trade Certificates from Hotel Schools, Hospitality Training Providers/Culinary Schools is an advantage
  • Additional Industry Accreditation from Professional Training Courses


Typical Experience:

  • Preferably minimum of 3 years ‘post apprenticeship’ industry experience
  • Minimum of 1 year work experience in the F&B industry


Job-Specific Knowledge & Skills:

  • Basic technical cooking skills and knowledge of cooking styles
  • Basic knowledge of international cuisines

Job Segment: Chef, Food Safety, Supply, Culinary, Food Service, Hospitality, Quality, Operations

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