Commis I - Cold Kitchen, Holiday Inn & Staybridge Suites Dubai Business Bay

COMMIS I – Cold Kitchen (Garde Manger) ABOUT US Travel is a journey. At Holiday Inn, we help make it a joy. Starting with a warm, inviting welcome for all guests, whether traveling on business or for fun, enjoying a quick night, or relaxing for the week. We thrive on making our guests stays brighter, helping them create memories that will last a lifetime. Irresistible smiles are our specialty. We should know, we’ve been on our journey since 1952. So, if you can help us spread the joy of travel to all, we’d love to give you a warm welcome to the Holiday Inn® family. The Holiday Inn & Staybridge Suites Dubai Business Bay, a cluster of hotels, is looking for an experienced Commis I - Cold Kitchen to join our extraordinary team! Conveniently located in the heart of Dubai’s Business Bay area, home of the Burj Khalifa! Minutes away from The Dubai mall, renowned Jumeirah Beach, and with convenient access to all of Dubai’s world leading tourist attractions. The Holiday Inn & Staybridge Suites Dubai Business Bay include 275 hotel rooms as well as 120 one- and two-bedroom apartments, convenient F&B offerings & meeting and events facilities. YOUR DAY TO DAY We are looking for a skilled Commis I to join our cold kitchen team and support the Chef de Partie in delivering high-quality cold dishes across our outlets, banquets and room service. Key Responsibilities • Prepare and present salads, appetizers, Arabic mezze, sandwiches, canapés, cold cuts and platters to hotel standards • Set up and replenish cold buffets for breakfast, brunch and events • Lead the section in the Demi Chef’s absence and guide junior commis • Follow HACCP and local food safety regulations, including labelling, FIFO and temperature logs • Handle requisitions, receive deliveries and help control waste WHAT WE NEED FROM YOU It is not just about completing tasks and doing the work! We are looking for personality, originality, creativity, focus and a passion to deliver great results directly and via the whole team! • Culinary diploma or certificate preferred, with good English communication skills. • 2–3 years’ kitchen experience, including at least 1 year in a cold kitchen in a hotel or high-volume operation •

2–3 years’ kitchen experience, including at least 1 year in a cold kitchen in a hotel or high-volume operation; Culinary diploma or certificate preferred, with good English communication skills.

Prepare and present salads, appetizers, Arabic mezze, sandwiches, canapés, cold cuts and platters to hotel standards; Set up and replenish cold buffets for breakfast, brunch and events; Lead the section in the Demi Chef’s absence and guide junior commis; Follow HACCP and local food safety regulations, including labelling, FIFO and temperature logs; Handle requisitions, receive deliveries and help control waste.