Commis Pastry

The Arts Club Dubai is perfectly located in the heart of the DIFC, set over four floors and totaling 65,000 square feet, in the brand-new ICD Brookfield Place development designed by Foster + Partners.

It is the first international outpost of the celebrated and historical private members’ club, established in 1863 in Mayfair, London.

The Club’s membership is a growing community of like-minded, diverse and dynamic people, all hailing from different cultures and sectors, from the region and further afield.

A lifestyle for our members.

The Club provides its members with a home away from home: a sanctuary for those seeking comfort, hospitality and elegance, with a level of quality, service and attention to detail that will leave them wanting for nothing.

The Arts Club Dubai unveils an amazing opportunity for a talented artisan to join our passionate and creative team.

Commis Chef – Pastry/Bakery will manage the assigned Pastry/Bakery kitchen section/s as part of the outlet in line with the outlet’s operating concept and set performance standards, ensuring recipes and quality standards set out by the Executive Chef are followed in order to obtain maximum members satisfaction.

Your main duties and responsibilities are:

• Undertake food preparation and cooking on day to day basis in the Pastry/Bakery kitchen section directed by the senior Chef, and ensure consistency, quality and presentation of each product
• Maintain all items at a sufficient level to ensure an uninterrupted flow of food during the service period, whilst controlling that quantities are prepared in accordance with recipes
• Ensure kitchen and food preparation areas are entirely clean when left unattended
• Ensure correct handling and basic maintenance of all equipment and tools in the kitchen
• Follow the rules set and/or by law regarding hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of notifiable diseases, reporting of absenteeism be it due to sickness or otherwise
• Help to prevent waste of food and over-production to mise-en-place, and keep food order from store or supplies to a minimum