Holiday Inn Sharjah - Commi 1

Ensures proper daily preparation and execution of ice carvings and buffet decoration within each applicable outlet area to exceed guest satisfaction and expectation

To monitor ice carving operating costs and take immediate corrective action when necessary to reduce and control expenses

Implantation of day to day activities in assigned section for the preparation of food items to outlets and functions to improve productivity and quality.

Supports Demi chef de Partie.

To ensure achievement of financial objectives of the     section.

Ensures cost control and cost reduction measures on continuous basis.

To achieve maximum utilization of material, equipment and staff for the quality of food.

Have a positive attitude and an excellent customer focus

Have a Strong desire to develop self and others.

Have attention to detail and ability to work individually and along with the team

Directly manages food production and waste generated by junior chefs. 

To assist the Chef De Cuisine by monitoring the use of standard recipes