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  • United Arab Emirates, Middle East
  • Unspecified


Position within: Production Department 

Reports to: Demi Chef / Chef De Partie

Location: Kosher Arabia- Dubai South

Category: Culinary

Key Accountabilities

  • Ensure timely, proper, and efficient preparation of all products according to specifications, recipes, and orders within his/her allocated area.vEnsure that commis II & commis III are guided, trained, and supervised to deliver allocated tasks on time and have clearly understood the instructions/expectations from the team.vManage the section/shift-specific production planning, resource management, material and equipment scheduling, cooking, dishing & cutting.
  • Attempt to revisit recipes through trials and innovative ideas using previous experience and guidelines with a focus on reducing costs without compromising on quality within the section/area of operation, keeping the supervisors pre-informed of any such trials/efforts.
  • Ensure arrangement and dishing of food items according to specified menus in compliance with the established Hygiene and Safety Procedures.vEnsure appropriate storage of products according to food safety and quality guidelines.
  • Always maintain high standards of food hygiene, cleanliness, and tidiness in the kitchen, storage, chillers, and freezers.vShare ideas with seniors on ways to reduce costs/ expenses in a proactive manner.
  • Check, sort, receive, and reject received ingredients to ensure compliance with specifications
  • Allocate and ensure that the Commis II & Commis III are completing tasks on time, provide feedback & advocate policies and procedures.

Education Qualification:

  • Minimum Senior Secondary School certificate

Work Experience:

  • Years of Experience: Minimum 2 years of experience including an apprenticeship or industrial training duration in the culinary field
  • OR 3 years’ experience in lieu of technical qualifications
  • Area of Experience: Culinary field


  • Area of Experience: Culinary field
  • 1 year of experience including any apprenticeship or industrial training duration in the culinary field


  • Active listening skills
  • Active learning skills
  • Ability to work under pressure
  • Good organisational skills
  • Attention to detail
  • Strong interpersonal and problem solving abilities
  • Ability to multi task
  • Supervisory & Teamwork skills

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