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Commis 2

  • , United Arab Emirates
  • Unspecified

  • Review the daily production sheets with demi or chef de partie or sous chef when the first is not present.
  • Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service.
  • Actively participates in training of culinary skill to junior talent and apprentices.
  • Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
  • Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
  • Ensures that station opening and closing procedures are carried out to standard.
  • Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.
  • Ensure FIFO is practice.
  • Operate all kitchen equipment and conduct them with safety in mind at all the times.
  • Ensures that all the food products are handled, stored, prepared and label properly and served safely in accordance with hotel and government food safety guidelines.
  • Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie or sous chef in a timely fashion.
  • Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
  • Adhere to all environment policies and programs as required.
  • Other reasonable duties as required.
  • Briefing with talent on new happenings and follow up.
  • Monitor delivery and delegate to arrange accordingly.
  • Cleaning schedule to follow.
  • Always do the line check.
  • Kitchen log book to be filled out.
  • Run the section with great confident and sense of urgency.
  • Ensure full liaison with other members of the section and the kitchen team.
  • Strong communication with the chef de partie of the section.
  • Key relationship with the executive chef and sous chefs.
  • Daily data collection and reporting of issues as they arise.
  • Stock rotation, FIFO.
  • Vegetables, dried goods and other food related items to be stored properly.
  • Understand and apply the principal of HACCP program.

Desired skills & Expertise:

  • 2 years experience with the same position
  • Currently inside the country

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