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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

    6 days ago

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    Description
    • Review the daily production sheetswith Demi or Chefs de Partie or Sous Chef when the first is notpresent
    • Prepare, and when required, delegatethe production of the necessary food items in accordance withstandards in a timely and efficient fashion to ensure that there isno interruption to guests service
    • Activelyparticipate in training of culinary skills to juniortalents
    • Adhere to standardized recipes andspecifications in order to maintain consistency and ensure allstandards are met
    • Keep work station clean andorganized including, but no limited to, fridges, freezers, countertops and stove tops
    • Ensure that station openingand closing procedures are carried out tostandard
    • Keep over-production and food waste toa minimum, ensure proper rotation, labelling and storing of food inorder to reduce food cost expenses
    • Ensure FIFOis practiced
    • Operate all kitchen equipment andconduct them with safety in mind at all thetimes
    • Ensure that all the food products arehandled, stored, prepared and labelled properly and served safelyin accordance with hotel and government food safetyguidelines
    • Report any and all deficiencies inkitchen equipment functionality and quality of food products toChefs de Partie or Sous Chef in a timelyfashion
    • Compliance with all safety regulationsof assigned tasks
    • Ensure a clean and safeworking environment with active participation in the hotel healthand safety program
    • Adhere to all environmentpolicies and programs as required
    • Make sure tolog all information in the kitchen logbook
    • Briefing with talents on new happeningsand follow up
    • Cleaning schedule tofollow
    • Always do the linecheck
    • Ensure full liaison with other members ofthe section and the kitchen team
    • Strongcommunication with Chefs de Partie of thesection
    • Key relationship with all chefs andcolleagues
    • Daily data collection and reportingof issues as they arise
    • Vegetables, dried goodsand other food related items to be storedproperly
    • Understand and apply the principles ofHACCP program
    • Other reasonable duties asrequired

    Desired Skill &Expertise:

    • 2+ years experience inwestern Kitchen.
    • Demonstrate initiative at alltimes.
    • Strong desire to improve on skills andknowledge.
    • Ability to produce own work inaccordance with a deadline.
    • Ability to produceown work in accordance with deadline.
    • Shouldunderstand how to read recipes and a good knowledge ofcooking.
    • A true"team-player" mentality and flexible attitudetowards a diverse set of tasks.
    • Stronginterpersonal and problem solvingabilities.
    • Good practical, operational andadequate administrative skills.
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