Job Description

The Group Vintage has signed a franchise agreement with Marriott International, Inc. to convert the Vintage Grand Hotel to a dual-branded Marriott Hotel and Marriott Executive Apartments in Dubai Production City - a fast-growing business hub in the city. The property will be conveniently located just 30 minutes away from Al Maktoum Airport and Dubai International Airport, with excellent connections to every part of the city. This is set to be the largest Marriott Executive Apartments in UAE, which will bring exceptional, new F&B experiences to this location which is rapidly emerging as the heart of the New Dubai corridor, catering to both our guests and the surrounding vibrant communities.

The opening of Marriott Hotel Production City, Dubai is anticipated to mark the fifth hotel under the Marriott Hotel's brand in Dubai. The hotel will exemplify the brand's continued evolution and feature contemporary and intuitive spaces. Projected to open in Q4 2025, the 365 room hotel, will feature a number of dining outlets, the brand's signature M Club lounge, a pool, fitness center and tennis court.

Marriott Executive Apartments continues to cater to the rapidly growing demand for extended stay accommodations in the UAE. Marriott Executive Apartments Production City, Dubai is anticipated to offer 420 apartments that provide home comforts for both business and leisure travelers.

Commis II chefs are responsible for assisting in the preparation, cooking, and presentation of food, while also supporting more senior chefs in their specific station or section of the kitchen.

JOB RESPONSIBILITIES

1. To work as directed on station of assignment under appropriate Chef de Partie.

2. Set up station properly and on time for each service period.

3. Make sure all food is prepared by recipes designated by Chef de Partie.

4. Make sure food quality and quantity meets our standards.

5. Make sure food is sent to correct area on time.

6. Notify Supervisor of any problems or complaints as and when they arise.

7. Be able to work in another area when needed and take part in cross training when directed.

8. Be able to assist in same day preparation and advance preparation for another station as instructed by the Supervisor.

9. Be able to come any and all kitchen meetings while on duty or otherwise.

10. Follows the clean as you go policy and keep work area clean at all times.

11. Do not leave the kitchen without first seeing your supervisor to check your station.

12. All food items for storage must be covered with vita film, dated, labelled and initialed by person who made it or used it.

13. Rotation of food-old first, newest last.

14. After service turn off and clean oven tops and work areas and reach-in boxes.

15. Any other requests made by the executive chef and other management, including stooping, bending and lifting weights up to 30 pounds will normally be required.

16. Will sign acceptance of tools, uniforms, knives, etc. and will pay back to the company any notes for loss or damage of said equipment.

17. If an employee is sick, he will report or contact the Executive Chef or Sous Chef immediately and will collect a sick note before attending the clinic.

18. Make sure production charts are closely followed and adhered to.

19. Fill out the appropriate cleaning charts on a daily basis.

20. Be aware of accident prevention and help enforce safe work conditions - zero accident is our goal.

21. Follow all kitchen regulations as outlined and directed.

Job Type: Full-time

Experience:

* Cold Kitchen: 1 year (Required)