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    Commis II - 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
    • Review the daily production sheets with demi or chef de partie or sous chef when the first is not present.
    • Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service.
    • Actively participates in training of culinary skill to junior talent and apprentices
    • Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
    • Keeps work station clean and organized including, but not limited to fridges, freezers, counter tops and stove tops.
    • Ensures that station opening and closing procedures are carried out to standard.
    • Keep over-production and food waste to a minimum, ensures 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.
    • Ensures that all the food products are handled, stored, prepared and label 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 chef de partie or sous chef in a timely fashion.
    • Compliance with all safety regulations of assigned tasks, and 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.
    • Other reasonable duties as required.
    • Briefing with talent on new happenings and follow up.
    • Monitor delivery and delegate to arrange accordingly.
    • Cleaning schedule to follow.
    • Always do the line check
    • Kitchen log book to be filled out.
    • Run the section with great confidence and sense of urgency.
    • Ensure full liaison with other members of the section and the kitchen team.
    • Strong communication with the chef de partie of the section.
    • Key relationship with the executive chef and sous chefs.
    • Daily data collection and reporting of issues as they arise.
    • Stock rotation, FIFO.
    • Vegetables, dried goods and other food related items to be stored properly.
    • Understand and apply the principal of HACCP program.
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