Commis I (Sushi Chef)

SO/ is a coveted collection of hotels, rooted in the world of fashion. Making its stylish debut on the global hotel scene in 2011, SO/ continues to command attention with its avant-garde design and creative approach to the world of luxury.

We are seeking an enthusiastic and detail-oriented Commis I to join our culinary team in Dubai, United Arab Emirates. As a Commis I, you will play a vital role in supporting our kitchen operations and contributing to the creation of exceptional dining experiences for our guests.

• Assist the production team in food preparation and perform related duties in various kitchen sections as assigned by senior chefs
• Follow HACCP procedures meticulously and maintain clear records at all times
• Collaborate effectively with staff in each section to ensure proper equipment use and efficient task completion
• Maintain high standards of personal grooming and hygiene
• Adhere to all recipes, methods, and instructions provided by the Executive Chef or Sous Chef
• Contribute to stock management by participating in stock takes and ensuring proper stock rotation
• Assist in minimizing food wastage and maintaining cost-effectiveness in all areas
• Ensure that the preparation and presentation of food comply with established quality standards
• Maintain cleanliness and organization of assigned kitchen areas, equipment, and utensils
• Communicate effectively with team members and other departments to ensure smooth kitchen operations
• Actively participate in maintaining a safe and hygienic work environment

• Diploma or Degree in Hotel Management, Culinary Arts, or equivalent qualifications
• Basic knowledge of food preparation techniques and kitchen operations
• Familiarity with HACCP procedures and food safety standards
• Proficiency in operating standard kitchen equipment
• Strong attention to detail and commitment to quality
• Excellent teamwork and communication skills
• Ability to work efficiently in a fast-paced environment
• Physical stamina to stand for extended periods and lift moderate weights
• Basic math skills for recipe measurements and portioning
• Flexibility to work various shifts, including weekends and holidays
• Passion for culinary arts and eagerness to learn and grow in the field