Commis Chef - 1 & 2

Abu Dhabi,UAE
Competitive salary & Benefits
02 Nov 2016
30 Nov 2016
Job Type
Chefs, Commis Chef
Job Level

Southern Sun Hotel Abu Dhabi opened in early 2014, situated in the heart of Abu Dhabi, a 4 star deluxe hotel it attracts both business and leisure travellers. With 353 rooms including 38 one bedroom and 3 royal suites it offers comfortable and high-quality facilities. With a diverse F&B offering including restaurants, a reflection pond and roof top gym and pool deck with impressive views across the city and the gulf.

We are now recruiting for colleagues to join our growing team to be part of a new adventure.

As part of the application process you are required to answer a number of screening questions, please ensure to answer these questions honestly and accurately, failure to do so may result in your application being rejected. 

If you are passionate, driven, customer focused with an eye for detail, result orientated and a team player – then you could be just the right person for us!

We are recruiting for Commis Chefs;

  • ( Arabic Kitchen) : Prefer Arabic Nationality with 1-3 years of  experience in Lebanese/Arabic  Restaurants in UAE.

            Single Status only

Brief overview of the role:

  • To be responsible for the preparation and presentation of food items within the assigned kitchen outlet, ensuring smooth function of the outlet and maintaining the standards required under the general guidance of the Head Chef/Chef de Partie in accordance to the Standard Policies and Procedures of the Food and Beverage operation and administration
  • To be responsible for consistently producing MEP and dishes to the required standard set out in the recipe specifications
  • To know and understand the F&B and Food Preparation basic Policies and Procedures and ensure implementation and compliance of it.
  • To adapt and maintain all the Brand Service Standards (BSS) established for the F&B and Food Preparation department.
  • To perform departmental cleaning duties in the assigned section / outlet as per the established cleaning schedule in coordination with the Stewarding Department
  • To assist the Head Chef/Chef de Partie in the production of the mis-en-place for the elaboration of all menus according to standard recipes
  • To ensure that high quality production are achieved but keeping in mind the cost control
  • To manage time effectively by meeting deadlines on time
  • To assist the Head Chef/Chef de Partie in the production and distribution of food items according to requirement
  • To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
  • To perform departmental cleaning duties in the assigned section / outlet as per the established cleaning schedule in coordination with the Stewarding Department
  • To be responsible for the food hygiene and safety of the outlet by ensuring that all equipments are working properly and are trained to work safely with it.
  • To adhere to the health, hygiene and safety regulations in the kitchen in accordance to Municipality rules & regulations in compliance with the HACCP policies and procedures, and is responsible to integrate them in the daily operation.
  • To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
  • To report for duty punctually wearing the correct uniform and name tag at all times.
  • To project at all times a positive and motivated attitude and exercise self control.
  • To maintain a high standard of personal appearance and hygiene at all times.
  • To ensure that the Place of Work and surrounding area is kept clean and organized at all times.
  • To maintain a good rapport and working relationship with staff in the Place of Work and all other departments.
  • To be flexible in supporting other colleague needs in other outlet, within Food & Beverage or amongst other department or sister properties based on the hotel priorities and anticipated business levels.
  • To attend and contribute to all staff meetings Departmental and Hotel Training as scheduled and other related activities.
  • To undertake all trainings provided by senior chefs in good faith and diligence; as well as record such trainings for your own future reference and improvement.
  • To fully support the Departmental Training Function in the Department assigned.
  • To respond to any changes in the Food & Beverage Department function as dictated by the industry, company and hotel.