Commis Chef - Rove Hotels

Dubai (City) (AE)
02 Jan 2017
30 Jan 2017
Job Type
Chefs, Commis Chef
Job Level


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/labeling
  • 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 Chef de Cuisine / Sous Chef all relevant information in operational and personal matters, including information which may not require the Chef de Cuisine 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


  • Basic technical cooking skills and knowledge of cooking styles
  • Basic knowledge of international cuisines
  • Basic knowledge of food safety and hygiene


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