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    Commis II - Dubai, United Arab Emirates - the first group dubai

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    Description
    • Review the daily production sheetswith demi or chef de partie or sous chef when the first is notpresent.
    • Prepares, and when required, delegatesthe production of the necessary food items in accordance withstandards in a timely & efficient fashion to ensure thatthere is no interruption to guestsservice.
    • Actively participates in training ofculinary skill to junior talent andapprentices
    • Adhere to standardized recipes andspecifications in order to maintain consistency and ensure allstandards are met.
    • Keeps work station clean andorganized including, but not limited to fridges, freezers, countertops and stove tops.
    • Ensures that stationopening and closing procedures are carried out tostandard.
    • Keep over-production and food wasteto a minimum, ensures proper rotation, labelling and storing offood in order to reduce food costexpenses.
    • Ensure FIFO ispracticed.
    • Operate all kitchen equipment andconduct them with safety in mind at alltimes.
    • Ensures that all the food products arehandled, stored, prepared and label properly and served safely inaccordance with hotel and government food safetyguidelines.
    • Report any and all deficiencies inkitchen equipment functionality and quality of food products tochef de partie or sous chef in a timelyfashion.
    • Compliance with all safety regulationsof assigned tasks, and ensure a clean and safe working environmentwith active participation in the hotel health and safetyprogram.
    • Adhere to all environment policies andprograms as required.
    • Other reasonable dutiesas required.
    • Briefing with talent on newhappenings and follow up.
    • Monitor delivery anddelegate to arrange accordingly.
    • Cleaningschedule to follow.
    • Always do the linecheck
    • Kitchen log book to be filledout.
    • Run the section with great confidence andsense of urgency.
    • Ensure full liaison withother members of the section and the kitchenteam.
    • Strong communication with the chef departie of the section.
    • Key relationship withthe executive chef and sous chefs.
    • Daily datacollection and reporting of issues as theyarise.
    • Stock rotation,FIFO.
    • Vegetables, dried goods and other foodrelated items to be stored properly.
    • Understandand apply the principal of HACCPprogram.

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