Commis Chef - Kitchen Operations
Posted date [2026-09-25]
(ID: 52562)
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Overview Apparel Group is a multi-award-winning global fashion and lifestyle retail conglomerate based in Dubai, UAE, with operations across the GCC. Today, Apparel Group caters to millions of eager shoppers through its 2,300+ retail stores and 85+ brands on all platforms while employing over 27,000 multicultural staff. Apparel Group is set to cross new barriers and create fresh benchmarks in the retail industry to become the topmost global retailer. The company has achieved mercurial growth in the last 26 years by introducing world-class labels from around the globe, including Nine West, Tommy Hilfiger, ALDO, Charles & Keith, Jamie’s Italian and Tim Hortons, to name a few.... |
Job Description and Requirements
Commis Chef - Kitchen OperationsJob Snapshot
Role: Commis Chef
Location: Dubai, UAE
Industry: Apparel and Fashion
Function: Food Preparation-Cooking
Experience: 1-2 years
Job Type: Full Time
Position Overview
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.
- 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.
