Commis Chef

Apparel Group; Dubai; On-site; AED 240,000 - 320,000; Full time

Job summary

Apparel Group in Dubai is seeking a professional to join the kitchen team as a cook, supporting senior chefs and ensuring high standards of preparation and service.

The role emphasizes safety, hygiene, and collaboration, with opportunities for training and skill development within a fast-paced, team-oriented environment.

Qualifications

• Diploma or certification in Culinary Arts, Professional Cookery, or a related field is preferred (training or apprenticeship also acceptable).
• 1–2 years of experience in a professional kitchen environment or completion of culinary training with practical exposure.
• Basic knowledge of food safety regulations, HACCP guidelines, hygiene practices, and correct food-handling procedures.
• Ability to follow instructions, work within a team, and support senior chefs while maintaining consistency and quality.
• Good communication and interpersonal skills to coordinate effectively within the kitchen team.
• Strong organizational skills with the ability to manage prep tasks, maintain workstation cleanliness, and work efficiently during service.
• Basic proficiency in ingredient handling, portion control, and recipe execution.

Responsibilities

• Lead and coordinate with Demi Chef and Chef de Partie to ensure smooth prep and service.
• Communicate clearly with team members to ensure coordination during prep and service.
• Assist with basic tasks within your station while learning new skills to improve efficiency.
• Build cooperative relationships with kitchen and service teams to ensure timely order execution.
• Follow all food safety, hygiene, and health regulations in daily tasks.
• Adhere to sanitation procedures, proper food handling, and cleaning schedules.
• Practice safe equipment use by following training and temperature/allergen/storage protocols.
• Maintain cleanliness and organization of workstation, tools, and storage areas.
• Participate in training sessions to learn proper food preparation techniques and hygiene practices.
• Apply feedback from senior team members to improve speed, accuracy, and consistency.
• Support skill development by assisting new commis chefs and demonstrating routines.
• Maintain willingness to learn and follow guidance to grow within the kitchen.
• Help reduce kitchen costs by minimizing waste and following portion guidelines.
• Support inventory control by organizing storage and reporting low/expired items.
• Contribute to efficient production by completing prep tasks on time.
• Maintain cost-awareness by following recipes and avoiding waste.

Skills

Leadership & Relationship Management

Communication

Teamwork

Education

Diploma or certification in Culinary Arts/Professional Cookery

Job description

How You Will Make An Impact (Key Responsibilities)

Leadership & Relationship Management

Support senior chefs by following directions, maintaining discipline, and contributing to a positive, teamwork-driven kitchen environment.

Communicate clearly with the Demi Chef, Chef de Partie, and other team members to ensure smooth coordination during prep and service.

Assist with basic tasks within your station while learning new skills to improve efficiency, consistency, and overall productivity.

Build cooperative relationships with kitchen and service teams to ensure accurate and timely order execution.

Compliance & Safety

Follow all food safety, hygiene, and health regulations in daily tasks, ensuring full compliance with kitchen standards and audit requirements.

Adhere to sanitation procedures, proper food handling, and cleaning schedules, reporting any concerns to senior chefs immediately.

Practice safe equipment use by following training instructions and adhering to temperature, allergen, and storage protocols.

Maintain cleanliness and organization of your workstation, tools, and storage areas to meet brand and regulatory standards.

Training & Development

Participate in training sessions led by senior chefs to learn proper food preparation techniques, hygiene practices, and kitchen standards.

Apply feedback from senior team members to improve speed, accuracy, and consistency in assigned tasks.

Support skill development within the team by assisting new commis chefs and demonstrating basic preparation and workstation routines.

Maintain a willingness to learn, practice new skills, and follow guidance to grow within the kitchen team.

Financial Management

Help reduce kitchen costs by minimizing food wastage, following portion guidelines, and handling ingredients carefully.

Support inventory control by organizing storage areas, rotating ingredients properly, and reporting low or expired items.

Contribute to efficient production by completing prep tasks on time and supporting smooth workflow during service.

Maintain cost-awareness by following recipes accurately and avoiding unnecessary use of ingredients.

Qualifications & Skills

Diploma or certification in Culinary Arts, Professional Cookery, or a related field is preferred (training or apprenticeship also acceptable).

1–2 years of experience in a professional kitchen environment or completion of culinary training with practical exposure.

Basic knowledge of food safety regulations, HACCP guidelines, hygiene practices, and correct food-handling procedures.

Ability to follow instructions, work within a team, and support senior chefs while maintaining consistency and quality.

Good communication and interpersonal skills to coordinate effectively within the kitchen team.

Strong organizational skills with the ability to manage prep tasks, maintain workstation cleanliness, and work efficiently during service.

Basic proficiency in ingredient handling, portion control, and recipe execution.