Commis Chef

Bâoli Dubai is a dynamic restaurant, poolside and nightlife hotspot, combining an elevated culinary experience with an explosive party scene. Bringing you cool elegance from the shores of Cannes and Miami, this seaside spot is vibrant by day and energetic by night. We are looking for Commis Chefs (Commis I & Commis III) to support our kitchen sections, delivering consistent preparation and execution across our day-to-night service. Key Responsibilities: • Prepare mise en place and support section chefs during service, to recipe and presentation standards. • Assist in the preparation, portioning, and storage of ingredients across assigned sections. • Maintain cleanliness, organization, and hygiene standards at the workstation at all times. • Support stock rotation, labeling, and basic inventory checks within the section. • Follow instructions from the Chef de Partie and Sous Chef during service and prep. • Maintain consistency and pace during high-volume peak periods, including weekend brunch and the sunset-to-night transition. • Ensure full compliance with HACCP, food safety, and hygiene standards. • Support kitchen setup and breakdown before and after service. Ideal Candidate: • Have 0-3 years of experience in Kitchen • Experience within hotels, restaurants, or high-volume hospitality kitchens an advantage. • Ability to work at pace during high-volume, fast-paced service. • Basic understanding of food safety and hygiene practices. • Good English communication skills. • Flexible to work shifts, weekends, and public holidays in a fast-paced hospitality environment. Show more Show less

0-3 years of experience in kitchen; experience within hotels, restaurants, or high-volume hospitality kitchens is an advantage; ability to work at pace during high-volume, fast-paced service; basic understanding of food safety and hygiene practices; good English communication skills; flexible to work shifts, weekends, and public holidays in a fast-paced hospitality environment.

Prepare mise en place and support section chefs during service, to recipe and presentation standards. Assist in the preparation, portioning, and storage of ingredients across assigned sections. Maintain cleanliness, organization, and hygiene standards at the workstation at all times. Support stock rotation, labeling, and basic inventory checks within the section. Follow instructions from the Chef de Partie and Sous Chef during service and prep. Maintain consistency and pace during high-volume peak periods, including weekend brunch and the sunset-to-night transition. Ensure full compliance with HACCP, food safety, and hygiene standards. Support kitchen setup and breakdown before and after service.