Commis Chef

Tanqeeb; Dubai; On-site; AED 36,000 - 60,000; Full time

Job summary

Park Hyatt Dubai is seeking a Commis Chef specialized in Italian cuisine to support the culinary team in preparing authentic dishes to the highest luxury standards. You will assist with mise en place, portioning, and ensuring quality, freshness, and presentation across Italian specials.

Responsibilities include following recipes, maintaining hygiene, labeling, stock rotation, and collaborating with seniors to deliver on-time orders while minimizing waste.

Qualifications

• Diploma or certificate in Culinary Arts or Professional Cookery preferred.
• Minimum 1-2 years of kitchen experience, preferably in Italian cuisine within luxury hospitality.
• Good understanding of HACCP, food safety, and kitchen hygiene.

Responsibilities

• Assist in preparing and presenting Italian dishes according to approved recipes.
• Complete daily mise en place and ensure ingredients are ready before service.
• Support pasta, risotto, sauces, antipasti, soups, meat, seafood, and vegetables.
• Follow Chef de Partie and senior chefs to ensure smooth section operations.
• Maintain consistency in flavour, texture, temperature, portioning, and presentation.
• Ensure ingredients are correctly labelled, dated, stored, and rotated.
• Monitor stock levels and communicate replenishment needs.
• Minimize food waste and coordinate with other kitchen sections.
• Follow allergen management and food safety procedures.
• Maintain clean, hygienic workstation during prep, service and close.

Skills

Mise en place

Italian cuisine

Food safety HACCP

Teamwork

Education

Diploma or certificate in Culinary Arts / Professional Cookery

Job description

Organization- Park Hyatt Dubai

Summary

The Commis Chef, Italian Cuisine supports the culinary team in preparing and presenting authentic Italian dishes while maintaining consistent standards of quality, freshness, and presentation. The role assists with mise en place, section organization, stock rotation, and daily kitchen operations while developing practical knowledge of Italian ingredients and cooking techniques.

Main Duties

Assist in preparing and presenting Italian dishes according to approved recipes, portion sizes, and presentation standards. Complete daily mise en place and ensure all ingredients are prepared and available before service. Support the preparation of pasta, risotto, sauces, antipasti, soups, meat, seafood, vegetables, and other Italian specialities. Follow the instructions of the Chef de Partie and senior chefs to ensure smooth and efficient section operations. Maintain consistency in the flavour, texture, temperature, portioning, and presentation of all dishes. Check the freshness and quality of ingredients before use and report any concerns to the senior culinary team. Ensure ingredients and prepared items are correctly labelled, dated, stored, and rotated according to established procedures. Assist in monitoring stock levels and promptly communicate replenishment requirements to the Chef de Partie. Minimize food waste through careful preparation, correct portioning, and responsible use of ingredients. Coordinate effectively with other kitchen sections to ensure orders are prepared accurately and delivered on time. Follow established procedures when preparing dishes for guests with allergies, dietary requirements, or special requests. Maintain a clean, organized, and hygienic workstation throughout preparation, service, and closing duties. Comply with all food safety, HACCP, allergen management, sanitation, and personal hygiene requirements. Use kitchen equipment, knives, utensils, and tools safely and report any damage or maintenance concerns immediately.

Qualifications

Diploma or certificate in Culinary Arts, Professional Cookery, or a related culinary discipline is preferred. Minimum 1-2 years of relevant kitchen experience, preferably with exposure to Italian cuisine within a luxury hospitality environment. Basic knowledge of Italian ingredients, recipes, preparation methods, and cooking techniques. Practical experience in preparing mise en place, pasta, sauces, antipasti, vegetables, meat, seafood, or other Italian dishes is an advantage. Good understanding of food safety, HACCP, allergen management, sanitation, and kitchen hygiene standards. Motivated, organized, and eager to learn, with the ability to follow instructions and work effectively within a fast-paced culinary team.