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    Commis I - Dubai, United Arab Emirates - the first group dubai

    the first group dubai
    the first group dubai Dubai, United Arab Emirates

    1 day ago

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    Description

    Responsibilities

    • Review the daily production sheetswith Demi or Chefs de Partie or Sous Chef when the first is notpresent.
    • Prepare, and when required, delegatethe production of the necessary food items in accordance withstandards in a timely and efficient fashion to ensure that there isno interruption to guests service.
    • Activelyparticipate in training of culinary skills to juniortalents.
    • Adhere to standardized recipes andspecifications in order to maintain consistency and ensure allstandards are met.
    • Keep work station clean andorganized including, but not limited to, fridges, freezers, countertops and stove tops
    • Ensure that station openingand closing procedures are carried out according to thestandards.
    • Keep over-production and food wasteto a minimum, ensure proper rotation, labelling and storing of foodin order to reduce food cost expenses.
    • EnsureFIFO is practiced.
    • Operate all kitchenequipment and conduct them with safety in mind at alltimes
    • Ensure that all the food products arehandled, stored, prepared and labelled properly and served safelyin accordance with hotel and government food safetyguidelines.
    • Report any and all deficiencies inkitchen equipment functionality and quality of food products toChefs de Partie or Sous Chef in a timelyfashion.
    • Compliance with all safety regulationsof assigned tasks
    • Ensure a clean and safeworking environment with active participation in the hotel healthand safety program.
    • Adhere to all environmentpolicies and programs as required.
    • Make sure tolog all information in the kitchen logbook.
    • Briefing with talents on new happeningsand follow up.
    • Cleaning schedule tofollow.
    • Always do the linecheck.
    • Ensure full liaison with other membersof the section and the kitchen team.
    • Strongcommunication with Chefs de Partie of thesection.
    • Key relationship with all chefs andcolleagues.
    • Daily data collection and reportingof issues as they arise.
    • Vegetables, driedgoods and other food related items to be storedproperly.
    • Understand and apply the principlesof HACCP program.
    • 2+ years experience inwestern Kitchen
    • Demonstrate initiative at alltimes
    • Strong desire to improve on skills andknowledge
    • Ability to produce own work inaccordance with a deadline.
    • Ability to produceown work in accordance with deadline.
    • Shouldunderstand how to read recipes and a good knowledge ofcooking.
    • A true"team-player" mentality and flexible attitudetowards a diverse set of tasks.
    • Stronginterpersonal and problem solvingabilities.
    • Good practical, operational andadequate administrative skills.
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