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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

    Found in: DrJobEN AE A2 - 5 days ago

    Default job background
    Description
    • 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 no limited to, fridges, freezers, counter tops and stove tops
    • Ensure that station opening and closing procedures are carried out to standard
    • 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 the 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
    • Other reasonable duties as required

    Desired Skill & Expertise:

    • 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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