Some kitchens you join for the paycheque. Others you join because the name on your CV opens doors for the next ten years. Tapasake belongs to the second group, and it’s currently looking for a Commis 3 Chef in Dubai.
If you’re early in your culinary career and want to learn inside a serious, stylish kitchen, here’s everything worth knowing before you apply.
About Tapasake
Tapasake sits on level 27 of One&Only One Za’abeel, on top of The Link, around 100 metres above the city. From up there you look across Burj Khalifa and the Dubai skyline, and the venue is known for the longest suspended infinity pool in the UAE. The name is a blend of tapas and sake, and the brand began at One&Only Reethi Rah in the Maldives before it came to Dubai.
The Dubai venue has been refreshed and is returning as a day-to-night destination, with a restaurant, the pool and a new Sky Lounge. The food is described as Japanese-led with a Mediterranean influence, built around sharing. A refreshed venue usually means a fresh team, and that’s good news for anyone starting at the bottom of the brigade.
What a Commis 3 does
In a hotel-style kitchen, Commis 3 is the first rung of the ladder. Nobody expects you to run a section yet, but everybody expects you to be fast, clean and hungry to learn. Typical tasks include:
- Preparing mise en place: washing, peeling, cutting and portioning vegetables, herbs and proteins the way the chefs show you
- Supporting the chef de partie and the commis above you during service
- Keeping your station spotless, with clean boards, knives and surfaces at all times
- Labelling, dating and storing food correctly, following first in, first out
- Checking deliveries and putting stock away properly in chillers and storage
- Following HACCP and hygiene rules on every shift, without anyone reminding you
- Helping with cleaning down and closing the kitchen at the end of service
What they’ll probably want to see
- A culinary diploma or kitchen training, or some experience in a hotel or restaurant kitchen
- Basic knife skills and a feel for how a professional kitchen runs
- Real interest in Japanese or Mediterranean food, even if you haven’t cooked much of it yet
- Food safety knowledge, and a valid food handler certificate if you have one
- Enough English to follow instructions quickly in a busy kitchen
- Readiness for shifts, weekends and holidays, as hotel kitchens rarely stop
- A humble attitude. In a brigade kitchen that counts for more than people think.
How to make a strong first impression
- Carry a small notebook and write things down. Chefs hate repeating themselves, and they notice who listens.
- Learn the kitchen language fast. “Yes chef”, “heard” and “behind” should come naturally.
- Read about the basics of Japanese cooking before the interview: rice, dashi, soy, miso, yuzu. You’ll sound like someone who cares.
- If you make a mistake, especially with hygiene or allergens, tell the chef immediately. Hiding it is the only unforgivable error.
- If you own knives, keep them sharp and spotless. It says a lot before you’ve cut anything.
Career and pay
The vacancy doesn’t state a salary. Entry-level kitchen packages in UAE hotels commonly include a basic salary with meals on duty, and sometimes accommodation, transport and medical insurance, but every employer is different, so ask clearly. The bigger prize here is the name and the training. A year or two at a venue like this can take you to Commis 2, Commis 1 and beyond far faster than a quiet kitchen would.
How to apply
Follow the application route in the original vacancy notice. Send an updated CV that lists your kitchen experience, training and certificates, and write the position name clearly in your message. Be ready for a practical trial, which usually tests basic knife work and how you behave under pressure. If you’re invited, arrive early in clean whites, with your ID and certificates in a folder. Hotel kitchens notice punctuality long before they notice talent, and a calm, tidy first day says more about you than any CV line.
