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Abu Dhabi

    Commis II - Abu Dhabi, United Arab Emirates - Four Seasons Hotels and Resorts

    Four Seasons Hotels and Resorts
    Four Seasons Hotels and Resorts Abu Dhabi, United Arab Emirates

    Found in: DrJobEN AE A2 - 6 days ago

    Four Seasons Hotels and Resorts background
    Description
    • To prepare and cook food according to standard procedures, recipe cards, photographs and given instructions.
    • To help the Chef de Partie/Demi Chef de Partie/Commis I to establish standard recipes and ensure the compliance with them.
    • Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to.
    • To participate in product development and in controlling the smooth operation of the kitchen.
    • To ensure food quality, food taste, food presentation and food requisition.
    • To have a good knowledge of cuisines to carry out the duties and responsibilities for the position in an efficient and productive manner.
    • To be able to manage a shift.
    • To ensure proper sanitation procedures are followed and the kitchen is always clean, neat and tidy.
    • To assist the Chef's in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation.
    • To have full knowledge of Four Seasons Food Standards.
    • To ensure all equipment is in full working order.
    • To ensure an adequate supply of all products prepared on a timely basis.
    • To do requisition of all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
    • To prepare exciting and appealing room amenity when needed.
    • To demonstrate and maintain at all times a professional behavior and positive attitude.
    • To communicate regularly with the Executive Chef/Executive Sous Chef to achieve an excellent rapport throughout the food production department.
    • To respond properly in any hotel emergency or safety situation.
    • To perform other tasks or projects as assigned by hotel management. This includes packaging design, procurement; marketing and merchandising of food products in conjunction with Executive Chef and Food and Beverage Director.
    • To have a full working knowledge of halal food, service and preparation.
    • To execute Alternative Cuisine and Spa Cuisine.
    • To be certified in Food Service Sanitation as available and to implement protocols.
    • To work closely with all chefs in relation to the food.
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