Commis Chef – Josephine

Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

is a waterfront Mediterranean restaurant at Rixos Premium Dubai in JBR, inspired by the sea and the spirit of maritime life.

Originating on the shores of Istanbul’s Golden Horn and now charting a course for Dubai, Josephine brings vibrant coastal flavours, fresh seafood and generous sharing dishes to an elegant day-to-night setting overlooking the Arabian Gulf.

It is a place where Mediterranean dining, warm hospitality and life by the water come naturally together.

We are looking for enthusiastic and committed

to join the culinary team at

.

This is an excellent opportunity for developing culinary professionals who are passionate about food and eager to build their experience within a high-quality restaurant environment.

The Commis Chef will support the senior kitchen team with preparation, cooking, cleanliness and the smooth daily operation of the kitchen.

• Support the Chef de Partie and Demi Chef de Partie with daily food preparation and mise en place.
• Prepare ingredients according to recipes, specifications and instructions from senior chefs.
• Assist with the preparation and cooking of dishes during service.
• Follow established portion sizes, recipes and presentation standards.
• Ensure ingredients are properly stored, labeled and rotated.
• Follow FIFO procedures and assist in reducing food waste.
• Maintain cleanliness and organization of assigned work areas.
• Clean and maintain kitchen equipment and utensils according to required standards.
• Follow all food hygiene, HACCP, health and safety requirements.
• Inform the Chef de Partie of any product shortages, quality concerns or equipment issues.
• Support other sections of the kitchen when required.
• Demonstrate a willingness to learn new techniques and continuously develop culinary knowledge.
• Work collaboratively with the wider kitchen team to ensure smooth and efficient service.
• Maintain a professional, positive and respectful attitude at all times.

• Previous culinary experience in a hotel, restaurant or professional kitchen is preferred.
• Basic knowledge of food preparation and kitchen operations.
• Passion for cooking and willingness to learn.
• Good attention to detail.
• Ability to follow instructions accurately.
• Strong teamwork and communication skills.
• Ability to work in a fast-paced environment.
• Good understanding of basic hygiene and food safety practices.
• Flexible to work shifts, weekends and public holidays.
• Culinary school graduates and candidates at the beginning of their professional culinary career are welcome to apply.