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Commis I

  • , United Arab Emirates
  • Unspecified

·Interacts and cooperates with other members of the kitchen brigade as appropriate.

·Different station and learning different culinary skills & to develop.

·Interacts, cooperates with other departments and other sections of food and beverage as appropriate.

·Liaise with the Demi chef de Partie Chef in charge to ensure cleanliness and hygiene standards.

  • Works on a section or department when sufficiently advanced, sharing the work load.
  • Attends training classes as per scheduled training plan.
  • Learns the hotels fire and safety precautions & how to operate the kitchen fire fighting equipment.
  • Learns by practice & by observing the work at a high standard of cleanliness & hygiene & to keep food and fuel waste to a minimum.

·Prepares hot sauces, meat and fish, vegetables, rice and potatoes dishes, salads dressings, appetizer and salads, food display in accordance with established recipes and methods.

·Ensures that the section is kept clean & hygiene.

·Assists the Demi Chef de Partie, Chef in Charge in ensuring appropriate production level for the daily operation.

·Prepares mise-en-place for assigned Kitchen.

·Adheres to portion control policy/standard plating instructions.

·Samples all foods, sauces, dressing on regular basis to ensure

established standards are maintained.

·Stores all food’s, like sauces, dressings, meat and vegetables according to established procedures.

·Keeps his work area and Kitchen in a clean and orderly fashion.

Ensures that all equipment in the Kitchen section is correctly handled

and maintained.

·Complies with hotel`s health and safety policy.

·Performs related duties and special projects as assigned.

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