Commis Chef – Josephine

Company Description Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury. Josephine is a waterfront Mediterranean restaurant at Rixos Premium Dubai in JBR, inspired by the sea and the spirit of maritime life. Originating on the shores of Istanbul’s Golden Horn and now charting a course for Dubai, Josephine brings vibrant coastal flavours, fresh seafood and generous sharing dishes to an elegant day-to-night setting overlooking the Arabian Gulf. It is a place where Mediterranean dining, warm hospitality and life by the water come naturally together. Job Description We are looking for enthusiastic and committed Commis Chefs to join the culinary team at Josephine, Rixos Premium Dubai, JBR. This is an excellent opportunity for developing culinary professionals who are passionate about food and eager to build their experience within a high-quality restaurant environment. The Commis Chef will support the senior kitchen team with preparation, cooking, cleanliness and the smooth daily operation of the kitchen. Key Responsibilities • Support the Chef de Partie and Demi Chef de Partie with daily food preparation and mise en place. • Prepare ingredients according to recipes, specifications and instructions from senior chefs. • Assist with the preparation and cooking of dishes during service. • Follow established portion sizes, recipes and presentation standards. • Ensure ingredients are properly stored, labeled and rotated. • Follow FIFO procedures and assist in reducing food waste. • Maintain cleanliness and organization of assigned work areas. • Clean and maintain kitchen equipment and utensils according to required standards. • Follow all food hygiene, HACCP, health and safety requirements. • Inform the Chef de Partie of any product shortages, quality concerns or equipment issues. • Support other sections of the kitchen when required. • Demonstrate a willingness to learn new techniques and continuously develop culinary knowledge. • Work collaboratively with the wider kitchen team to ensure smooth and efficient service. • Maintain a professional, positive and respectful attitude at all times. Qualifications • Previous culinary experience in a hotel, restaurant or professional kitchen is preferred. • Basic knowledge of food preparation and kitchen operations. • Passion for cooking and willingness to learn. • Good attention to detail. • Ability to follow instructions accurately. • Strong teamwork and communication skills. • Ability to work in a fast-paced environment. • Good understanding of basic hygiene and food safety practices. • Flexible to work shifts, weekends and public holidays. • Culinary school graduates and candidates at the beginning of their professional culinary career are welcome to apply. Show more Show less

Qualifications: Previous culinary experience in a hotel, restaurant or professional kitchen is preferred. Basic knowledge of food preparation and kitchen operations. Passion for cooking and willingness to learn. Good attention to detail. Ability to follow instructions accurately. Strong teamwork and communication skills. Ability to work in a fast-paced environment. Good understanding of basic hygiene and food safety practices. Flexible to work shifts, weekends and public holidays. Culinary school graduates and candidates at the beginning of their professional culinary career are welcome to apply.

Support the Chef de Partie and Demi Chef de Partie with daily food preparation and mise en place. Prepare ingredients according to recipes, specifications and instructions from senior chefs. Assist with the preparation and cooking of dishes during service. Follow established portion sizes, recipes and presentation standards. Ensure ingredients are properly stored, labeled and rotated. Follow FIFO procedures and assist in reducing food waste. Maintain cleanliness and organization of assigned work areas. Clean and maintain kitchen equipment and utensils according to required standards. Follow all food hygiene, HACCP, health and safety requirements. Inform the Chef de Partie of any product shortages, quality concerns or equipment issues. Support other sections of the kitchen when required. Demonstrate a willingness to learn new techniques and continuously develop culinary knowledge. Work collaboratively with the wider kitchen team to ensure smooth and efficient service. Maintain a professional, positive and respectful attitude at all times.