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Commis 1 - Main Kitchen, Al Qasr - Madinat Jumeirah Resort

UAE - Dubai, United Arab Emirates
Competitive

Full job details

Recruiter
Madinat Jumeirah
Posted
26/01/2017
Ref
JG15823
Location
UAE - Dubai, United Arab Emirates
Job Type
Chefs, Commis Chef
Sector
Hotel
Job Level
Non-Management
 
About Jumeirah and the hotel

At Jumeirah, we are committed to encouraging and developing our colleagues in world class environments. We value diversity and equal opportunity, employing over 14,000 colleagues from over 100 different countries including locations in Asia Pacific, CIS, Central Asia, Western and Eastern Europe, Africa the Middle East.

Madinat Jumeirah - The Arabian Resort of Dubai is a magnificent tribute to Dubai's heritage with two grand boutique hotels, Arabian summer houses, the exclusive Malakiya Villas, over 40 world-class restaurants and bars, a traditional souk, 3km of waterways with abras, the region's leading conference and banqueting centre, 2km of private beach, the award-winning Talise Spa, and the superlative Talise Fitness health club.

About the role

Purpose  

Cook any food on a daily basis according to business requirements

Main Duties 

  • Show initiative to achieve the required outcome
  • Organise together with the Chef de Partie shifting in the section with regards to mise-en-place production and its service
  • Take orders from the Chef de Partie and carry them out in the correct manner
  • Take responsibility to complete the daily checklist regarding mise-en-place and food storage
  • Write the daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the desired high stock rotation
  • Maintain good colleagues relations and motivate colleagues
  • Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index
  • Attend daily meetings with the Chef de Cuisine and other meetings as requested by the Executive Chef/Executive Sous Chef
  • Check the main information board regarding changes in any banquets or other information regarding the organisation
  • Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out
  • Pass all information to the next shift about functions
About you

Qualification

  • Completed apprenticeship or chef's training for at least 1 year
  • Experience

  • Minimum of 3 years experience in the kitchen of a 5* international hotel chain 
  • Skills

  • Working in a multicultural environment
  • Understand how to read recipes and show good cooking knowledge
  • Competencies

    • Good communicator
    • Team player
    • Able to deal with pressure
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