Commis – The Rezidor Hotel Group
Duties and responsibilities: 1. Reports to the Chef De Partie. 2. Ensures the efficient operation of such food production in his/her areas he is put in charge of by the Chef De Partie. 3. He assures on-going training and that the high standards set by the Chef De Partie are followed. 4. He assures safe, quality food products and complete guest satisfaction. 5. Responsible to maintain all standards set by the Chef De Partie establishes the manner and means to train personnel in his/her area of responsibility According to standard operating procedures. 6. Maintains the highest food quality and controls for all food products Served in all areas, according to the needs and desire of the company. 7. He/She is instrumental in assuring the highest health, sanitation and safety, Standards necessary in food handling and overall galley cleanliness. 8. He guarantees that menus, recipes, methods, pictures and specifications given by. The Chef De Partie is followed exactly. Operational 1. He/She checks his/her kitchen buffets, action stations, and food displays for creativity, Quality, cleanliness and food safety, he assures timely set up, schedules well trained Cooks in all areas in proper uniform. He checks and delegates all special food Functions, along with the Chef De Partie 2. He/She shares the overall responsibility of proper storing procedures, food orders, food Cost, equipment, sanitation and hygiene with the Chief Steward and the entire stewarding team. 3. Work as a team member. Does not make any changes without the knowledge of the Chef De Partie. 4. Strive for creativity and “Wow” effect when setting up Themed Buffets, BBQ’s and Action Stations. 5. Enforce “Clean as you go” work habits. 6. Notify the Chef De Partie of any Dangerous or unsafe places in the work area at once (inform the proper department, Follow up and keep a file). 7. Enforce proper uniform procedures according to standards. Always set the Example\! 8. Constantly thrive to upgrade the food quality and presentation. 9. Check food handling and storage procedure wherever food is handled. 10. Check all Kitchens equipment in his/her work area that has to be fixed and report to the Chef De Partie on a daily basis (always updated).
1. Minimum 2 years experience on the same or similar position in a luxury brand hotel chain 2. Good team player 3. Enthusiastic, courteous, helpful to colleagues & hotel guests 4. Can work well under pressure in a fast paced environment 5. Enjoy working with a multi-cultural team and hotel guests 6. Strong leadership ability 7. Good English communication skills 8. Candidate has the YES I CAN attitude\! – Source from NaurikiGulf UAEApply for this job.