Commis III

Hotel Local is an urban retreat in Jumeirah Village Triangle. Thoughtfully designed for business travellers, families, and leisure seekers, Hotel Local offers a relaxed, stylish environment in the heart of Dubai’s thriving JVT community.

The hotel offers a diverse selection of dining venues—including Farmer’s Common, Neighbourhood Brew, our homegrown Risen Café and Artisanal Bakery, and our poolside restaurant and bar—alongside dedicated family-friendly spaces, a Kid’s Corner, an outdoor playground, and rejuvenating spa facilities. Additionally, guests can expect access to Soluna Restaurants & Beach Club on the Palm Jumeirah, with complimentary shuttle services.

Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with Hotel Local.

The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.

Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.

At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.

The Commis III is an entry-level position in the kitchen brigade. The role supports senior chefs in basic food preparation, cleaning, and mise en place. The Commis III ensures a high standard of hygiene, assists in producing quality dishes, and contributes to smooth kitchen operations while developing culinary skills.

• Assist in the basic preparation of ingredients (washing, peeling, chopping, marinating, portioning, etc.).
• Support Commis II or senior chefs in cooking and plating dishes.
• Follow standardized recipes and portion control guidelines.
• Prepare stations with all required ingredients, equipment, and tools before each service.
• Ensure freshness and proper storage of food items according to hotel and HACCP standards.
• Maintain cleanliness and sanitation of assigned section, equipment, and utensils.
• Adhere to all food hygiene, safety, and grooming standards as per hotel policies.
• Properly label and store all food products to avoid contamination and spoilage.
• Work closely with other kitchen staff to ensure timely and efficient service.
• Assist in receiving and checking kitchen supplies and stock rotation (FIFO system).
• Follow directions given by senior chefs and cooperate with team members during peak operations.
• Show eagerness to learn new culinary techniques and recipes.
• Seek feedback and training from senior chefs to enhance knowledge and skillset.
• Contribute ideas for improving kitchen efficiency and food presentation.
• Basic understanding of kitchen operations and food production.
• Ability to follow instructions and work in a fast-paced environment.
• Good personal hygiene, grooming, and discipline.
• Team player with a positive attitude and willingness to learn.
• Basic knife-handling and food preparation skills.