Commis I Chef
دوام كامل
في Rotana Hotels & Resorts
في
UAE
نُشرت يوم January 4, 2025
تفاصيل الوظيفة
Roles and Responsibilities
We are currently seeking passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests. As a Commis II, you are responsible for the daily food preparation and duties assigned to meet the set standards and qualities. Your role will include key responsibilities such as:- Support the Demi Chef de Partie or Commis I in the daily operation and work.
- Work according to the menu specifications by the Chef de Partie.
- Keep work area at all times in hygienic conditions according to the rules set by the hotel.
- Control food stock and food cost in your section.
- Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.
- Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks.
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques.
- Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.
- Understanding the Job
- Taking Responsibility
- Recognizing Differences
Desired Candidate Profile
A Commis II is a junior chef role in a professional kitchen, tasked with supporting senior chefs in food preparation and maintaining kitchen standards. This position builds on foundational skills, allowing chefs to specialize and grow in the culinary hierarchy. Below are the responsibilities, skills, and growth opportunities associated with the role of a Commis II: Key Responsibilities- Food Preparation :
- Prepping ingredients, such as chopping, peeling, and marinating.
- Assisting in mise en place for cooking stations.
- Cooking Assistance :
- Preparing simple dishes or components under supervision.
- Following recipes and plating guidelines set by senior chefs.
- Maintaining Standards :
- Ensuring all food is prepared to quality and hygiene standards.
- Monitoring freshness and proper storage of ingredients.
- Kitchen Maintenance :
- Keeping workstations clean and organized.
- Cleaning equipment and utensils after use.
- Inventory Support :
- Assisting in inventory checks and stock rotation.
- Notifying supervisors of low stock or supply needs.
- Learning & Growth :
- Observing and practicing advanced techniques demonstrated by senior chefs.
- Participating in team discussions about menu development and kitchen operations.
- Culinary Techniques :
- Strong grasp of basic cooking methods, such as sautéing, grilling, and baking.
- Time Management :
- Efficiently managing tasks during busy service periods.
- Attention to Detail :
- Ensuring precision in measurements, presentation, and adherence to recipes.
- Teamwork :
- Collaborating with kitchen staff to ensure smooth operations.
- Adaptability :
- Handling various tasks and adjusting to changes in the kitchen environment.
- Eagerness to Learn :
- A proactive attitude toward acquiring new culinary skills and knowledge.
- Resilience :
- Remaining focused and composed under pressure in a fast-paced kitchen.
- Discipline :
- Following instructions from senior chefs and adhering to kitchen protocols.
- Stamina :
- Ability to stand for long periods and handle physically demanding tasks.
- Focus :
- Maintaining concentration on quality and safety during busy shifts.
- Commis I : Taking on more responsibilities and mastering specific sections of the kitchen.
- Demi Chef de Partie / Chef de Partie : Leading a specific station or section of the kitchen.
- Sous Chef / Executive Chef : Managing kitchen operations and staff at a higher level.
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