Commis I - Dubai, United Arab Emirates - MOVENPICK

MOVENPICK
MOVENPICK
Verified Company
Dubai, United Arab Emirates

3 days ago

Ahmed Al-Mansouri

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Ahmed Al-Mansouri

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Description
Company Description

"Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality.

We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.

Do what you love, care for the world, dare to challenge the status quo #BELIMITLESS"


We are Heartists
"Heartist" describes both our culture and who we are. Everything we do comes from the heart, and we're experts in what we do. Generous, attentive, and free, we ensure that everyone can come as they are, and feel like they belong. As one big team, we know that only together can we do amazing things

***We believe that the world is more welcoming when we're connected. So that we see what we have in common, instead of what sets us apart.


Life in Movenpick
The Place to Savour Life

  • We believe true hospitality is about turning small gestures into heartwarming moments.
We enable our guests to Savour the flavor of life, balancing small indulgence with what's good for them
- and good for the world.


Hotel:

Movenpick Hotel & Apartments BUR DUBAI

Movenpick Hotel Apartments AL MAMZAR DUBAI

Job Description:


Key Deliverables and Responsibilities

Planning & organizing:


  • The ability to make requisitions of all items needed for the next day, with the assistance of the chef de partie or senior chef on duty.
  • The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required.

Operations:


  • The ability to follow instruction and work closely with the senior chef, executive sous chef and executive chef.
  • The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.
  • The ability to work as directed on station of assignment under the appropriate Chef De Partie or senior chef.
  • To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
  • To wear uniforms according to Mövenpick standards.
  • The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Mövenpick established guidelines and standards
  • The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. "first in first out" & "if you make the mess, you clean it up"
  • The ability to follow HACCP guidelines and municipality regulations at all times.
  • The ability to follow clean as you go policy and keep work area clean at all times.
  • The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
  • The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or selftaught research and development.
  • The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
  • The ability to maintain a cooperative working relationship with fellow employees
  • The ability to perform other tasks or projects as assigned by hotel management and staff
  • The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shifthandover sop
  • The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests
  • The ability to handle and rotate food according to established procedures.
  • The ability to maintain the work area and equipment in a safe and sanitary manner.
  • The ability to maintain a positive attitude and a professional disposition.
  • The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.
  • The ability to prepare and plate items (food orders) received from F&B staff regardless of handwritten or computer printed media in a timely and accurate manner.
  • The ability to check and complete mise en place pars in setting up the station.
  • The ability to turn off all equipment ensuring no safety hazard has been left behind
  • The ability to set up station properly and on time for each service period.
  • The ability to make sure all food is prepared by recipes designated by the chef de cuisine or senior chef.
  • The ability to make sure quality and quantity meets our standard.
  • The ability to notify chef de cuisine or senior chef of any problems or complaints as when they arise.
  • The ability to not leave your section without doing the final check.
  • The ability to be able to work in another area when needed and take part in cross training when directed.
  • The ability to be able to assist in same day preparation and advance preparat
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