Commis I (Pan Asian Cuisine)

Pullman Dubai Jumeirah Lakes Towers - Hotel & Residence We are looking for a skilled, motivated, and detail-oriented Commis I (Pan Asia Cuisine) with knowledge of all aspects of Asian culinary operation live station, high volume buffet, fine dinning with the knowledge of East Asian & Southeast Asian, while maintaining high standards of food quality, hygiene, and presentation. Possess Culinary excellence in: Wok & high heat execution : able to master high heat-temperature wok stations, managing stir-fries, deep frying, braising and sauce emulsification under continuous heat. Sushi and ra bar management: overseeing raw fish handling, knife technique, rice seasoning for sushi with temperature and acidity level, and strict raw protein sanitation. Broth, stock and dim sum: direct production of long simmered broths and delicate steamed or fried dim sum Curries and marinade: formulate authentic Thai curry paste, satay, marinades, dipping sauces and glazing lacquers. Maintain consistency in food taste, quality, portion control, and presentation. Ensure timely food preparation and replenishment during cafeteria service. Follow food safety, hygiene, HACCP, and proper food storage standards. Monitor stock rotation, minimize food waste, and maintain cleanliness and organization in the kitchen. Work closely with the kitchen team to ensure efficient operations and a high-quality dining experience for guests.

Culinary degree or professional culinary certification preferred. Proven experience as a Commis I or similar role in a 4-star or 5-star hotel, resort, or large-scale catering operation. Good knowledge of Pan Asia Cuisine. Knowledge of food safety, hygiene, HACCP standards, and proper food handling procedures. Ability to follow standardized recipes, maintain food quality, and work efficiently in a multicultural kitchen team.

Maintain consistency in food taste, quality, portion control, and presentation. Ensure timely food preparation and replenishment during cafeteria service. Follow food safety, hygiene, HACCP, and proper food storage standards. Monitor stock rotation, minimize food waste, and maintain cleanliness and organization in the kitchen. Work closely with the kitchen team to ensure efficient operations and a high-quality dining experience for guests.