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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

    5 days ago

    Four Seasons Hotels and Resorts background
    Description
    • To prepare and cook food accordingto standard procedures, recipe cards, photographs and giveninstructions.
    • To help the Chef de Partie/DemiChef de Partie/Commis I to establish standard recipes and ensurethe compliance with them.
    • Constantly inspecttaste, temperature and visual appeal, make sure that all dishes areuniform and that established portion sizes are adheredto.
    • To participate in product development andin controlling the smooth operation of thekitchen.
    • To ensure food quality, food taste,food presentation and food requisition.
    • To havea good knowledge of cuisines to carry out the duties andresponsibilities for the position in an efficient and productivemanner.
    • To be able to manage ashift.
    • To ensure proper sanitation proceduresare followed and the kitchen is always clean, neat andtidy.
    • To assist the Chef's in theday-to-day operation of the kitchen and to help maintain a highStandard of food preparation.
    • To have fullknowledge of Four Seasons Food Standards.
    • Toensure all equipment is in full workingorder.
    • To ensure an adequate supply of allproducts prepared on a timely basis.
    • To dorequisition of all items needed for the following day from the foodstoreroom, non-food storeroom and stewardingdepartment.
    • To prepare exciting and appealingroom amenity when needed.
    • To demonstrate andmaintain at all times a professional behavior and positiveattitude.
    • To communicate regularly with theExecutive Chef/Executive Sous Chef to achieve an excellent rapportthroughout the food production department.
    • Torespond properly in any hotel emergency or safetysituation.
    • To perform other tasks or projectsas assigned by hotel management. This includes packaging design,procurement; marketing and merchandising of food products inconjunction with Executive Chef and Food and BeverageDirector.
    • To have a full working knowledge ofhalal food, service and preparation.
    • To executeAlternative Cuisine and Spa Cuisine.
    • To becertified in Food Service Sanitation as available and to implementprotocols.
    • To work closely with all chefs inrelation to the food.
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