Commis Chef - Thai Cuisine

About the role

Park Hyatt Dubai is hiring a Commis Chef for its Thai cuisine station. The role assists in preparing, cooking and presenting authentic and contemporary Thai dishes while keeping the highest standards of quality, consistency, hygiene and food safety. It supports daily kitchen operations, builds culinary skills under the guidance of senior chefs and contributes to luxury dining experiences.

Key responsibilities

• Assist in preparing, cooking and presenting Thai dishes according to recipes, quality standards and presentation guidelines.
• Prepare ingredients, sauces, curry pastes, garnishes and mise en place for service periods.
• Support Thai menu items such as curries, stir-fries, soups, salads, noodle dishes and regional specialties.
• Follow senior culinary team instructions to keep flavour, portioning, quality and presentation consistent.
• Learn Thai ingredients, herbs, spices, cooking techniques and flavour profiles.
• Maintain food quality, freshness and hygiene throughout preparation.
• Help receive, store, label and rotate food products, and support the team during service so ingredients are ready.
• Keep workstations, equipment, utensils and storage areas clean and organized.
• Minimize food waste and follow HACCP, food safety, sanitation, hygiene and occupational health and safety standards.
• Assist with inventory counts, stock replenishment and other routine kitchen tasks, working with all kitchen sections.

Required profile

• Certificate, diploma or formal training in Culinary Arts preferred; freshers with a passion for Thai cuisine are welcome.
• Minimum 1-2 years of culinary experience in a hotel, restaurant or hospitality setting, preferably with Thai cuisine exposure.
• Basic knowledge of Thai ingredients, herbs, spices, cooking methods and flavour profiles is advantageous.
• Good communication, teamwork and organizational skills, and ability to work efficiently in a fast-paced kitchen.

Required skills

• Understanding of food preparation techniques, kitchen operations, hygiene and food safety.
• Knowledge of HACCP principles and safe food-handling procedures.
• Willingness to learn and develop culinary skills in a professional kitchen.