Commis Chef - Food and Beverage Operations

Majid Al Futtaim; Dubai; On-site; AED 28,000 - 50,000; Full time

Job summary

Majid Al Futtaim Entertainment is seeking a Commis Chef in Dubai to support daily kitchen operations, ensuring high standards of food preparation, hygiene, and guest service. The role involves following approved recipes, maintaining clean workstations, and applying food safety procedures while collaborating with the Sous Chef.

The ideal candidate will hold a hospitality qualification, PIC Level 2 certification, and demonstrate practical culinary skills and strong customer service mindset.

Qualifications

• Certificate, course qualification, or diploma in the hospitality industry.
• PIC Level 2 qualification.
• Understanding of safe food handling and HACCP requirements.
• Practical knowledge of food preparation and kitchen operations.
• Ability to prepare menu items according to approved recipes and brand guidelines.
• Awareness of FIFO stock rotation procedures.

Responsibilities

• Prepare menu items according to approved recipes and brand guidelines.
• Maintain mise en place and follow brand standards for quality and presentation.
• Follow HACCP and food safety procedures consistently.
• Assist with daily kitchen activities and service readiness.
• Coordinate with the Chef and Sous Chef to ensure smooth production.
• Maintain clean, organized workstations and equipment.
• Ensure proper stock handling and FIFO rotation.

Skills

Food safety

Culinary preparation

Teamwork

Attention to detail

Professional communication

Customer service

Education

Hospitality certificate/diploma

PIC Level 2 qualification

Job description

Job Snapshot

Role: Commis Chef - Location: Dubai, United Arab Emirates - Industry: Entertainment - Function: Food Preparation-Cooking - Experience: Not specified - Job Type: Full Time - Work Arrangement: On-site

Position Overview

Majid Al Futtaim Entertainment is seeking a Commis Chef to support daily kitchen operations and deliver consistently high standards of food preparation, presentation, hygiene, and customer service in Dubai, United Arab Emirates. The role involves preparing menu items according to approved recipes and brand guidelines, maintaining clean and organized kitchen workstations, following food safety procedures, and supporting the Sous Chef in ensuring efficient kitchen operations. The successful candidate will demonstrate practical culinary skills, knowledge of safe food handling practices, and a commitment to maintaining food quality throughout preparation and service. This position requires a hospitality qualification, Person in Charge (PIC) Level 2 certification, professional communication skills, and a strong customer service mindset.

Job Details

Country: United Arab Emirates City: Dubai Industry: Entertainment Function: Food Preparation-Cooking Salary: Not disclosed Gender: No Preference Candidate Nationality: Not specified Job Type: Full Time Work Arrangement: On-site

Key Responsibilities

Food Preparation and Menu Execution

• Prepare menu items according to approved recipes and established brand guidelines.
• Follow prescribed preparation methods to maintain consistency in food quality and presentation.
• Apply appropriate culinary techniques when preparing ingredients and menu items.
• Ensure food preparation activities meet established kitchen operating standards.
• Support the Sous Chef in coordinating daily food production requirements.
• Maintain attention to ingredient quality and preparation accuracy.
• Contribute to the consistent delivery of food products that meet guest expectations.

Kitchen Operations and Service Preparation

• Assist with daily kitchen activities to support efficient food and beverage operations.
• Maintain awareness of venue operating hours and scheduled service periods.
• Prepare kitchen workstations and required ingredients for service.
• Ensure adequate mise en place (MEP) is available for upcoming service periods.
• Support smooth transitions between preparation, service, and kitchen closing activities.
• Communicate operational requirements and preparation concerns to the Chef in charge.
• Maintain organized working practices during food preparation and service.

Food Safety and HACCP Compliance

• Follow established food hygiene and safety regulations.
• Apply safe food handling practices throughout kitchen operations.
• Maintain awareness of Hazard Analysis and Critical Control Points (HACCP) requirements.
• Ensure food is handled, prepared, and stored according to applicable safety procedures.
• Maintain hygienic working conditions across assigned food preparation areas.
• Identify and report food safety concerns to the Chef in charge.
• Support consistent compliance with kitchen hygiene standards and internal procedures.

Kitchen Equipment and Maintenance Awareness

• Keep kitchen equipment, utensils, and operating tools clean and in good condition.
• Monitor equipment condition during daily kitchen activities.
• Report equipment faults or operational concerns immediately to the Chef in charge.
• Identify issues affecting stock, mise en place, or kitchen equipment availability.
• Handle kitchen equipment responsibly and follow established operating procedures.
• Support the maintenance of clean, safe, and functional food preparation areas.
• Communicate equipment-related concerns that may affect kitchen operations.

Stock Storage and Inventory Rotation

• Ensure goods received are stored according to established kitchen procedures.
• Apply First In, First Out (FIFO) stock rotation practices.
• Maintain appropriate organization of ingredients and food storage areas.
• Monitor ingredient availability and report stock concerns to the Chef in charge.
• Support correct handling and storage of food products.
• Maintain awareness of ingredient quality and suitability for preparation.
• Contribute to efficient stock usage and organized kitchen operations.

Food Quality and Ingredient Knowledge

• Participate in food quality checks as part of daily kitchen activities.
• Develop and apply knowledge of ingredients used in approved menu items.
• Follow recipe requirements to maintain consistency in preparation and presentation.
• Identify quality concerns and communicate them to the supervising chef.
• Maintain attention to the appearance and overall quality of prepared food.
• Support the delivery of menu items that meet established brand standards.
• Demonstrate a willingness to improve culinary knowledge and practical kitchen skills.

Kitchen Cleaning and Hygiene

• Maintain clean and organized food preparation areas throughout the shift.
• Clean kitchen equipment and workstations according to established procedures.
• Complete required cleaning activities at the end of service periods.
• Ensure work areas are prepared for subsequent kitchen operations.
• Support proper organization of utensils, equipment, and preparation materials.
• Maintain hygiene standards in food preparation and storage areas.
• Follow kitchen cleaning requirements to support safe and efficient operations.

Teamwork and Kitchen Coordination

• Work closely with the Sous Chef and other kitchen colleagues.
• Follow instructions and established kitchen operating procedures.
• Communicate preparation requirements, equipment concerns, and stock issues promptly.
• Assist colleagues with kitchen activities as required.
• Maintain a professional and cooperative working approach.
• Support consistent food quality and timely preparation through effective teamwork.
• Contribute to a positive and service-focused kitchen environment.

Customer Service and Professional Standards

• Maintain a strong commitment to delivering high-quality customer service.
• Demonstrate professional appearance and communication in the workplace.
• Support consistent food quality and presentation to enhance guest satisfaction.
• Follow approved brand standards and kitchen service procedures.
• Respond professionally to operational instructions and service requirements.
• Maintain a reliable and quality-focused approach to assigned responsibilities.

Qualifications and Requirements

• Certificate, course qualification, or diploma in the hospitality industry.
• Person in Charge (PIC) Level 2 qualification.
• Understanding of safe food handling and HACCP requirements.
• Practical knowledge of food preparation and kitchen operations.
• Ability to prepare menu items according to approved recipes and brand guidelines.
• Awareness of food storage and FIFO stock rotation procedures.
• Ability to maintain clean and organized kitchen equipment and workstations.
• Strong commitment to consistent food quality and customer service.
• Professional appearance and communication style.
• Ability to work cooperatively with the Sous Chef and kitchen team.
• Attention to detail in food preparation, presentation, and hygiene.
• Willingness to follow established operational and safety procedures.

Skills and Competencies

Culinary Preparation

• Menu item preparation.
• Recipe compliance and brand standards.
• Ingredient preparation and handling.
• Food presentation and quality control.
• Mise en place preparation.
• Basic culinary techniques.
• Kitchen workstation organization.

Food Safety and Hygiene

• Safe food handling practices.
• HACCP awareness and compliance.
• PIC Level 2 food safety knowledge.
• Kitchen cleaning and sanitation.
• Food storage procedures.
• FIFO stock rotation.
• Equipment cleanliness and safe handling.

Kitchen Operations

• Daily kitchen preparation.
• Service readiness and closing procedures.
• Kitchen equipment monitoring.
• Stock and ingredient availability checks.
• Reporting equipment and operational issues.
• Coordination with supervising chefs.
• Consistent application of kitchen procedures.

Professional Competencies

• Attention to detail.
• Teamwork and cooperation.
• Professional communication.
• Customer service orientation.
• Food quality awareness.
• Organizational skills.
• Reliability and accountability.
• Willingness to learn and develop culinary skills.
• Commitment to workplace hygiene and safety.

What We Offer

Majid Al Futtaim offers a friendly and collaborative working environment where colleagues work together to deliver memorable customer experiences. Employees are part of a diverse workforce of more than 45,000 colleagues guided by the Majid Al Futtaim Leadership Model. The Commis Chef will have the opportunity to contribute to food and beverage operations within Majid Al Futtaim Entertainment, supporting kitchen preparation, food quality, and guest service standards.

About Majid Al Futtaim Entertainment

Majid Al Futtaim is a regional developer and operator of shopping malls, retail businesses, communities, and entertainment destinations across the Middle East, North Africa, and Central Asia. The Group operates in 18 countries, employs more than 48,000 people, and reports revenues exceeding US$11 billion. Its recognized brands and destinations include Mall of the Emirates, Carrefour, City Centre, and VOX Cinemas.

Majid Al Futtaim Entertainment delivers leisure and entertainment experiences supported by food and beverage operations focused on consistent quality, safety, and customer satisfaction. Majid Al Futtaim is committed to creating great moments for everyone, every day.