A Confidential Government or Semi-government Entity in Dubai is seeking a dedicated Commis Chef to join their culinary team. This is a full-time, on-site role offering a competitive compensation package with growth opportunities. The ideal candidate will support kitchen operations by preparing high-quality dishes, maintaining hygiene standards, and assisting senior chefs in daily culinary duties.

🍽 Responsibilities:

• Execute high-quality preparation and presentation of menu items as per brand and recipe standards

• Ensure all food is cooked to the correct taste, temperature, and appearance

• Assist in mise en place preparation including sauces, garnishes, and ingredients

• Keep workstations, tools, and kitchen areas clean, sanitized, and organized

• Follow food safety, hygiene, and legal kitchen regulations

• Communicate courteously with guests at the pass or during table service if needed

• Review function sheets and comply with daily food production plans

• Properly store and handle deliveries using FIFO practices

• Perform end-of-shift cleaning and station clear-down duties

• Collaborate with colleagues to maintain kitchen efficiency and quality output

✅ Skills & Personal Competencies:

• Solid knowledge of menu items, ingredients, and kitchen operations

• Flexibility to adapt to changing workloads and high-pressure environments

• Initiative to take ownership of tasks and address issues proactively

• Enthusiasm for culinary development and willingness to learn advanced techniques

• Excellent team player with a customer-centric approach

• Strong work ethic with attention to cleanliness and detail

• Ability to follow direction from senior chefs and contribute to team success

💼 Compensation & Benefits:

• Salary: AED 1,600 per month

• Tips & Service Charge: Eligible for pooled tips and service-charge sharing

• Accommodation & Meals: On-site staff accommodation and daily meals provided

• Training & Development: Opportunities for career progression and culinary training

🎯 Growth Objectives:

Performance goals will be set during appraisals or one-on-one sessions, with emphasis on mastering advanced cooking techniques, reducing station waste, and cross-training on various kitchen sections.