Abu Dhabi, UAE | Full-time | Kitchen & Culinary
If you’re early in your kitchen career and want a big, stable name on your CV, this opening is worth a serious look. Majid Al Futtaim is hiring a Commis Chef at its Abu Dhabi branch.
A commis role is where good chefs are made. You learn the basics properly, work next to experienced cooks and build the habits that carry you up the ladder.
Job at a glance
| Company | Majid Al Futtaim |
| Position | Commis Chef |
| Location | Abu Dhabi, UAE |
| Industry | Food & Beverage / Retail & Leisure |
| Job type | Full-time |
About Majid Al Futtaim
Majid Al Futtaim is an Emirati-owned lifestyle group that operates across the Middle East, Africa and Asia. It’s behind well-known names in shopping malls, retail, hotels, entertainment and communities, including Mall of the Emirates, Carrefour and VOX Cinemas. For a young chef, that scale means structure, training and plenty of different kitchen settings to grow in.
What you’ll be doing
- Support the Sous Chef or Chef de Partie in daily kitchen operations.
- Prepare menu items and mise-en-place following recipes and brand standards.
- Follow food safety, hygiene and HACCP rules at every step.
- Store and rotate stock correctly, using the FIFO method.
- Keep your station, tools and equipment clean and in good condition.
- Check ingredient quality and report stock or equipment problems to the chef on duty straight away.
- Get the area ready for the next service.
What they’re looking for
- Around 1–2 years of experience as a Commis Chef is usually asked for in similar roles.
- A hospitality certificate or diploma helps.
- Hotel or 5-star kitchen experience can be an advantage.
- Good English and clear communication with the team.
- Attention to detail when you’re working fast under pressure.
- Flexibility with working hours, including public holidays.
Pay, perks and the questions worth asking
Majid Al Futtaim describes a friendly, multicultural working environment with a large team and a defined leadership approach. Salary isn’t shown in the listing, so ask about the basic pay, accommodation, transport, medical cover and staff discounts, plus the training and promotion routes for chefs.
How to stand out
Talk about what you’ve actually done: stations you’ve worked, covers you’ve handled, hygiene routines you follow. Specifics beat big claims every time.
Showing that you understand food safety, such as allergen awareness, labelling and temperature checks, tells the hiring chef you can be trusted on a busy line.
