Commi I - Sushi

Sofitel Dubai Jumeirah Beach Key Responsibilities • Prepare ingredients by portioning, chopping, peeling, cleaning, and storing as per recipes and daily operational requirements. • Measure, weigh, and combine ingredients accurately using standard utensils and scales. • Cook and prepare a variety of dishes including meats, fish, vegetables, sauces, salads, rice, potatoes, dressings, appetizers, and hot/cold displays according to established recipes and presentation standards. • Operate kitchen equipment including fryers, ovens, stoves, grills, microwaves, and burners in a safe and efficient manner. • Ensure frozen dishes, sauces, and dressings are prepared and stored correctly in line with cold chain and HACCP requirements. • Conduct food quality checks and tests to ensure correct texture, doneness, and seasoning. • Assist in preparing a variety of food items, including sauces, marinades, and garnishes, as required for meat and poultry dishes. • Use proper measuring tools such as scales, thermometers, and utensils for accurate portioning and quality checks. • Work with the Demi Chef de Partie and Chef in Charge to maintain accurate production levels for daily operations and special events. • Assist with general kitchen duties as required, including supporting grill, hot kitchen, or garde manger teams when necessary. • Maintain consistency in taste, texture, and presentation of all dishes served. • Adhere to brand presentation standards, portion control guidelines, and plating specifications. • Prepare mise-en-place for assigned kitchen sections in advance of service. • Set up and break down workstations, ensuring tools, supplies, and ingredients are available and organized. • Monitor and manage food storage, labeling, rotation (FIFO), and expiry to prevent spoilage and waste. • Support Demi Chef de Partie and Chef de Partie with accurate production levels for daily and special operations. • Follow UAE Municipality and HACCP regulations regarding food handling, hygiene, food safety compliances and preparation. • Adhere to strict personal hygiene standards, including handwashing, use of gloves, hairnets/hats, and proper footwear. • Disassemble, clean, sanitize, and reassemble kitchen equipment safely as per manufacturer’s instructions. • Work closely with the Demi Chef de Partie, Chef de Partie, and other culinary team members to ensure smooth kitchen operations.

• Previous experience in a similar role within a 4- or 5-star hotel, resort, or high-volume restaurant in the UAE is preferred. • Basic knowledge of international cuisines and cooking techniques. • Familiarity with UAE Municipality food safety requirements, HACCP standards, and Cold Chain compliance. • Strong organizational skills and ability to work under pressure during busy service times. • Ability to follow instructions and recipes precisely while showing creativity in food presentation. • Team player with a positive attitude, adaptability, and commitment to continuous learning. • Flexibility to work shifts, weekends, and public holidays as per business needs. • Positive attitude.  • Working in an environment with rigorous standards and the ability to multitask. Physical Requirement • Ability to stand and work for extended periods in a hot and fast-paced kitchen environment. • Manual dexterity for handling knives, utensils, and small kitchen equipment. • Ability to lift and carry up to 20 kilograms safely. • Stamina and resilience to perform repetitive tasks such as chopping, peeling, stirring, and cleaning.

Key Responsibilities • Prepare ingredients by portioning, chopping, peeling, cleaning, and storing as per recipes and daily operational requirements. • Measure, weigh, and combine ingredients accurately using standard utensils and scales. • Cook and prepare a variety of dishes including meats, fish, vegetables, sauces, salads, rice, potatoes, dressings, appetizers, and hot/cold displays according to established recipes and presentation standards. • Operate kitchen equipment including fryers, ovens, stoves, grills, microwaves, and burners in a safe and efficient manner. • Ensure frozen dishes, sauces, and dressings are prepared and stored correctly in line with cold chain and HACCP requirements. • Conduct food quality checks and tests to ensure correct texture, doneness, and seasoning. • Assist in preparing a variety of food items, including sauces, marinades, and garnishes, as required for meat and poultry dishes. • Use proper measuring tools such as scales, thermometers, and utensils for accurate portioning and quality checks. • Work with the Demi Chef de Partie and Chef in Charge to maintain accurate production levels for daily operations and special events. • Assist with general kitchen duties as required, including supporting grill, hot kitchen, or garde manger teams when necessary. • Maintain consistency in taste, texture, and presentation of all dishes served. • Adhere to brand presentation standards, portion control guidelines, and plating specifications. • Prepare mise-en-place for assigned kitchen sections in advance of service. • Set up and break down workstations, ensuring tools, supplies, and ingredients are available and organized. • Monitor and manage food storage, labeling, rotation (FIFO), and expiry to prevent spoilage and waste. • Support Demi Chef de Partie and Chef de Partie with accurate production levels for daily and special operations. • Follow UAE Municipality and HACCP regulations regarding food handling, hygiene, food safety compliances and preparation. • Adhere to strict personal hygiene standards, including handwashing, use of gloves, hairnets/hats, and proper footwear. • Disassemble, clean, sanitize, and reassemble kitchen equipment safely as per manufacturer’s instructions. • Work closely with the Demi Chef de Partie, Chef de Partie, and other culinary team members to ensure smooth kitchen operations.