Commis - Dubai, United Arab Emirates - Millennium Place Mirdif

Description

• Follow the daily production needs established by Senior Chefs and team leaders ensuring the quality of raw and cooked food products meet the standards.
• Learn and implement all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Consults daily with the Chef de Partie and Sous Chefs on the daily requirements, functions and about any last-minute events
• Follow the Senior Chefs in the preparations of menu tastings for customers interested in special events (corporate dinners, birthday parties, buyouts etc.)
• Ensure that food you prepare is of highest quality and standards, following accurately the recipes and correct portions, presentation and temperature and execute with finesse and consistency
• Cook, prepare, and present dishes in the kitchen, respecting the standards set by the Head Chef.
• Maintain order, discipline and cleanliness in your stations ensure all stations are neat and maintained DAILY.
• Maintain a detailed knowledge of the full menu and your section. Study and understand dish descriptions, learn to discern from allergens or dietary restrictions when needed, ensuring safety measures and modifiers are used strictly following the instructions of Senior Chefs.
• Learn how to check stocks on regular basis, report shortage or missing ingredients/items to the Senior Chefs
• Identify quantity and quality of received supplies, raise the alarm to Sr Chefs in case of discrepancies
• Record temperatures of kitchen appliances and food on DAILY basis and keep up to date the kitchen temperature logs everyday (chiller, cooking, cooling, reheating and defrosting)
• Carry out daily checks for food labelling/ dating and storage ensure good kitchen practices.
• Maintain high standards of personal hygiene, clean uniform and overall camaraderie and make sure you are always presentable to be in guest view.
• Meet daily requirements in food preparations following your supervisor's instructions and always asking help and guidance when needed
• Follow opening and closing procedures of the kitchen (Standard Operating Procedures) established per station and shift and complete all required duties DAILY.
• Report maintenance needs, accidents, injuries, and unsafe work conditions to the Senior Chefs and all team members
• Attend training sessions as and when required
• Show proper care and security of restaurant equipment, stock and furniture
• Use in an efficient and responsible way the company's resources such as electricity, water, linen, stationery, cleaning materials, cutlery, glassware and other equipment
• Work in a mindful way, ensuring minimum wastage, breakage and spoilage and making sure is recorded and logged daily on paper
• Follow the hygiene and food safety standards at all stages of food preparation in your station, starting with the ingredients and ending with the finished dish which leaves the kitchen door.
• Make sure that the professional equipment is in good conditions and signal to your supervisors of any malfunction before it affects your tasks, the staff or the clients.
• Optimize the necessary time needed for each dish, and the time spent when preparing different meals, perfectly organize your section so that every minute is used wisely, avoiding delays or wasted time that affects the customers and team performance.
• Be in constant and open communication with all Senior Management as well as with the kitchen and other F&B colleagues
• Adhere to all TFG company and Millennium Place hotel policies and procedures.
• Treat your co-workers fairly and take a personal interest in knowing all culinary teammates.
• Assists other Team Members in the kitchen when needed or perform any other tasks assigned by your managers

• Dubai: Reliably commute or planning to relocate before starting work (required)