Commis Chef - Arabic Speaker - Arabic Cuisine
ZOYA Wellbeing ResortJob Title: Commis Chef – Arabic Cuisine (Arabic Speaker)
Department: Food & Beverage / Culinary
Industry: Wellness Resort / Hospitality
Job Responsibilities
- Assist senior chefs in preparing healthy, authentic Arabic dishes suitable for a wellness resort.
- Prepare traditional Arabic cuisine using fresh, seasonal, and high-quality ingredients.
- Support the preparation of healthy meals, salads, soups, mezze, grilled dishes, and traditional Arabic specialties.
- Follow standardized recipes, portion control, dietary requirements, and nutritional guidelines.
- Assist in preparing vegetarian, vegan, gluten-free, and other special-diet meals as required.
- Maintain high standards of food hygiene, sanitation, and kitchen safety in accordance with resort policies.
- Perform daily mise en place and ensure timely preparation of meals for guests.
- Ensure proper food storage, labeling, temperature control, and FIFO stock rotation.
- Minimize food waste and use ingredients responsibly in line with the resort’s sustainability practices.
- Coordinate with the Head Chef, nutrition team, and other kitchen staff to meet guests’ dietary needs.
- Communicate effectively in Arabic with guests and colleagues when required.
- Maintain a clean, organized, and professional kitchen environment.
- Follow resort quality standards and contribute to an exceptional guest dining experience.
Required Skills and Qualifications
- Knowledge of traditional Arabic cuisine and healthy cooking methods.
- Understanding of wellness-focused food preparation and special dietary requirements.
- Ability to work in a team and follow instructions from senior chefs.
- Good knowledge of food safety, hygiene, and sanitation.
- Arabic language proficiency; English communication skills are an advantage.
- Previous experience in a hotel, wellness resort, spa resort, or Arabic restaurant is preferred.
Work Location: In person
Food storage optimisationStock rotation monitoringImplementing cleaning and sanitation proceduresKitchen health and safety standardsFood waste mitigationHygiene guidelines for canteen and food areasGrillingRecipe adherenceCustomer communicationFood waste minimisation standardsFood preparation hygieneFood preparation for special dietsClear communication with multidisciplinary teamsResort hotel experienceStock rotation managementInternal stakeholder communicationFollowing the supervisor's instructionsFood service cleaningLabellingFood portioningStocking mise en placeKitchen station setupHotel and resort experienceBack-of-house food preparationHospitality and tourism venue experienceFood storage labellingHospitality industry experienceProper food storageSimple salad assemblyFood safety and storageFood preparation area cleaningCold meal preparationProfessional communication with clients or visitorsAccommodating special dietary needsFood stock rotationFollowing instructions from team leadersSalad preparationHygiene awarenessMise en placeFIFO food stock rotation
