Commis III – Laguna

Discover the warm hospitality of Sofitel Dubai The Palm, a luxurious 5-star beachfront resort nested on the East Crescent of the renowned Palm Jumeirah.

Nestled amongst lush greenery on the idyllic shores of the Arabian Gulf, Sofitel Dubai The Palm offers a tropical and relaxing sanctuary, only a short distance away from the vibrant, buzzing metropolis of Dubai.

With  touches of French elegance interlaced throughout the resort, we invite guests to enjoy an environment “Where life lives” and indulge in excellence.

The resort comprises of 360 contemporary guest rooms and suites, 182 serviced apartments, 4 ultra-luxury villas, Sofitel Spa with L’Occitane, Fitness Centre, Kids Club and offers a large variety of dining options with 7 restaurants, 5 bars, and lounges.

• Assist in the preparation, cooking, and presentation of food in accordance with hotel recipes and quality standards.
• Perform daily checks of mise en place to ensure freshness and readiness.
• Support senior chefs in maintaining consistency and quality across all dishes.
• Keep up-to-date with the day’s menu items, specials, and kitchen priorities.
• Ensure proper rotation and storage of products to minimize wastage and maintain hygiene standards.
• Assist with receiving, checking, and storing deliveries according to standards.
• Maintain cleanliness and organization in all work areas, including tools and equipment.
• Follow all food safety, hygiene, and sanitation standards in line with hotel policies.
• Actively participate in daily briefings and team meetings.
• Respond positively to feedback and direction from senior chefs.
• Contribute to a safe, professional, and team-oriented kitchen environment.
• Perform other duties as assigned by the Chef de Partie or senior kitchen team.

• Strong passion for culinary arts with a willingness to learn and grow.
• Good communication and teamwork skills.
• Reliable, punctual, and able to take direction well.
• Ability to work in a fast-paced, high-pressure, and multi-cultural kitchen.
• Basic understanding of food safety, hygiene, and kitchen procedures.
• Basic computer skills; familiarity with Microsoft Office is an asset.
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