Commis Chef - Kitchen Operations

Apparel Group; Dubai; On-site; AED 20,000 - 31,000; Full time

Job summary

Apparel Group in Dubai, UAE is seeking a Commis Chef to support daily food preparation and kitchen operations under senior chefs.

The role focuses on hygiene, portion control, and teamwork to ensure smooth service, with 1-2 years of kitchen experience preferred.

On-site, full-time position offering hands-on training and development within a fast-paced hospitality environment.

Qualifications

• Diploma or certification in Culinary Arts preferred/university equivalent.
• 1–2 years of experience in a professional kitchen environment.
• Basic knowledge of HACCP, hygiene, and proper food-handling procedures.

Responsibilities

• Support senior chefs and maintain discipline within the kitchen.
• Coordinate with Demi Chef, Chef de Partie, and team during prep and service.
• Complete station tasks accurately while developing kitchen skills.
• Work with kitchen and service teams to ensure timely order execution.
• Keep workstation organized and maintain cleanliness during service.

Skills

Communication skills

Interpersonal skills

Organizational skills

Follow instructions

Education

Diploma in Culinary Arts

Job description

Commis Chef - Kitchen Operations Job Snapshot

Role: Commis Chef Location: Dubai, UAE Industry: Apparel and Fashion Function: Food Preparation-Cooking Experience: 1-2 years Job Type: Full Time

Apparel Group is seeking a Commis Chef in Dubai, UAE to support daily food preparation and kitchen operations while maintaining consistent standards of quality, hygiene, safety, and efficiency. Working under the guidance of senior chefs, the role provides hands‑on experience across food preparation, workstation organization, ingredient handling, portion control, and service while supporting a coordinated and productive kitchen environment.

Job Details

Country: UAE City: Dubai Industry: Apparel and Fashion Function: Food Preparation-Cooking Salary: Not disclosed Gender: No Preference Candidate Nationality: Not specified Job Type: Full Time Work Arrangement: On‑site

Kitchen Operations and Teamwork

• Support senior chefs by following instructions and maintaining discipline within the kitchen.
• Coordinate clearly with the Demi Chef, Chef de Partie, and other team members during preparation and service.
• Complete assigned station tasks accurately and efficiently while developing practical kitchen skills.
• Work cooperatively with kitchen and service teams to support accurate and timely order execution.
• Maintain an organized workstation and contribute to smooth kitchen workflow throughout service.

Food Safety and Compliance

• Follow applicable food safety, hygiene, and health requirements during daily kitchen activities.
• Adhere to sanitation procedures, cleaning schedules, and correct food‑handling practices.
• Report food safety, hygiene, or operational concerns to senior chefs promptly.
• Use kitchen equipment safely and according to training instructions.
• Follow required temperature, allergen, and food storage protocols.
• Keep workstations, tools, equipment, and storage areas clean and organized in line with brand and regulatory standards.

Training and Development

The Commis Chef will participate in training delivered by senior chefs covering food preparation techniques, hygiene practices, and kitchen standards. Feedback should be applied to improve speed, accuracy, consistency, and overall performance. The role also involves supporting new commis chefs with basic preparation and workstation routines while maintaining a willingness to learn new techniques and develop within the kitchen team.

Cost and Inventory Awareness

• Minimize food waste through careful ingredient handling and adherence to portion guidelines.
• Follow recipes accurately and avoid unnecessary use of ingredients.
• Support inventory control by keeping storage areas organized and rotating ingredients correctly.
• Report low-stock and expired items when identified.
• Complete preparation activities on time to support efficient production and service.

Qualifications and Skills

• Diploma or certification in Culinary Arts, Professional Cookery, or a related field is preferred. Relevant training or an apprenticeship is 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 standards, and correct food‑handling procedures.
• Ability to follow instructions and work effectively with senior chefs and other kitchen team members.
• Good communication and interpersonal skills.
• Strong organizational skills with the ability to manage preparation activities and maintain workstation cleanliness during service.
• Basic proficiency in ingredient handling, portion control, and recipe execution.