# Commis Chef — Apparel Group

Canonical: https://jobxdubai.com/jobs/9519-commis-chef
Location: Dubai, UAE
Type: full_time · Level: entry
Monthly salary: AED 3,000 to 4,500 per month (estimated, not employer-stated) (UAE salaries are tax-free)
Posted: 2026-09-23
Apply: https://ediu.fa.em2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1013/job/9519/apply/email

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## Description

How you will make an impact (Key responsibilities): 1. 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. 2. 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. 3. 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. 4. 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.

## Requirements

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.

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