Commis - ISBA By Bagatelle

7 Management; Dubai; On-site; AED 28,000 - 39,000; Full time

Job summary

ISBA by Bagatelle Dubai is seeking a Commis chef to assist in daily food preparation, cooking, and plating under senior chefs in a fast-paced hospitality setting.

You will follow recipes, maintain hygiene and HACCP standards, manage mise en place, and rotate stock using FIFO principles, contributing to high-quality dishes and smooth kitchen operations.

Qualifications

• Diploma or Certificate in Culinary Arts or related field.
• 2–4 years of culinary experience, with at least 1 year as a Commis.
• Strong knowledge of kitchen operations, food safety, and hygiene standards.
• Excellent attention to detail and commitment to quality.

Responsibilities

• Food Preparation: Assists in the daily preparation of ingredients, mise en place, and basic cooking tasks according to recipes and standards set by the Chef de Partie or Sous Chef.
• Cooking Assistance: Supports the cooking and plating of dishes in assigned sections. Ensures all food is prepared with consistency, quality, and presentation excellence.
• Ingredient Management: Ensures all ingredients are properly stored, labeled, and rotated according to FIFO principles. Reports any shortages or quality issues promptly.
• Hygiene & Safety: Maintains high standards of cleanliness and hygiene in all kitchen areas. Complies with food safety and HACCP guidelines at all times.
• Equipment Care: Operates kitchen equipment safely and responsibly. Reports any maintenance or malfunction issues immediately to the supervisor.
• Waste Control: Minimizes food wastage by following portion control guidelines and proper storage procedures.

Skills

Food prep

Cooking support

Safety & hygiene

Attention to detail

Waste control

Equipment handling

Education

Diploma/Certificate in Culinary Arts

Job description

Job Description:

Company Overview

ISBA by Bagatelle Dubai brings Bagatelle Group’s celebrated formula of lively French-Mediterranean dining to a beachfront setting on Palm West Beach, developed in partnership with 7 Management. The premium-casual concept is built to blur the line between dinner and nightlife, where a meal naturally builds into music, movement, and celebration; a full-day social destination where guests arrive for lunch and stay well past sunset.

Role Overview

Responsible for assisting in the preparation, cooking, and presentation of dishes under the supervision of senior chefs. This role is foundational within the kitchen team, ensuring consistent quality, adherence to recipes, and compliance with hygiene and safety standards. The role plays an important part in supporting smooth kitchen operations and developing culinary skills within a high-performance hospitality environment.

Key Responsibilities

• Food Preparation: Assists in the daily preparation of ingredients, mise en place, and basic cooking tasks according to recipes and standards set by the Chef de Partie or Sous Chef.
• Cooking Assistance: Supports the cooking and plating of dishes in assigned sections. Ensures all food is prepared with consistency, quality, and presentation excellence.
• Ingredient Management: Ensures all ingredients are properly stored, labeled, and rotated according to FIFO (First In, First Out) principles. Reports any shortages or quality issues promptly.
• Hygiene & Safety: Maintains high standards of cleanliness and hygiene in all kitchen areas. Complies with food safety and HACCP guidelines at all times.
• Equipment Care: Operates kitchen equipment safely and responsibly. Reports any maintenance or malfunction issues immediately to the supervisor.
• Waste Control: Minimizes food wastage by following portion control guidelines and proper storage procedures.

Qualifications

• Diploma or Certificate in Culinary Arts or related field.
• Minimum 2–4 years of culinary experience, with at least 1 year as a Commis
• Strong knowledge of kitchen operations, food safety, and hygiene standards.
• Excellent attention to detail and commitment to quality.