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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

    8 hours ago

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    Description

    Responsibilities

    • Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present.
    • Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guests service.
    • Actively participate in training of culinary skills to junior talents.
    • Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
    • Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops
    • Ensure that station opening and closing procedures are carried out according to the standards.
    • Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses.
    • Ensure FIFO is practiced.
    • Operate all kitchen equipment and conduct them with safety in mind at all times
    • Ensure that all the food products are handled, stored, prepared and labelled 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 Chefs de Partie or Sous Chef in a timely fashion.
    • Compliance with all safety regulations of assigned tasks
    • 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.
    • Make sure to log all information in the kitchen log book.
    • Briefing with talents on new happenings and follow up.
    • Cleaning schedule to follow.
    • Always do the line check.
    • Ensure full liaison with other members of the section and the kitchen team.
    • Strong communication with Chefs de Partie of the section.
    • Key relationship with all chefs and colleagues.
    • Daily data collection and reporting of issues as they arise.
    • Vegetables, dried goods and other food related items to be stored properly.
    • Understand and apply the principles of HACCP program.
    • 2+ years experience in western Kitchen
    • Demonstrate initiative at all times
    • Strong desire to improve on skills and knowledge
    • Ability to produce own work in accordance with a deadline.
    • Ability to produce own work in accordance with deadline.
    • Should understand how to read recipes and a good knowledge of cooking.
    • A true "team-player" mentality and flexible attitude towards a diverse set of tasks.
    • Strong interpersonal and problem solving abilities.
    • Good practical, operational and adequate administrative skills.
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