Commis I

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Commis I

RIXOS

Company Description

Rixos Marina Abu Dhabi is a luxurious hospitality establishment that seamlessly combines modern elegance with world-class amenities. Nestled in the heart of Abu Dhabi, our resort offers an unparalleled experience for both leisure and business travelers. With a prime waterfront location, Rixos Marina Abu Dhabi sets itself apart as a premier destination for those seeking a blend of sophistication, comfort, and personalized service.

Key Features:

Stunning Waterfront Setting:

Enjoy breathtaking views of the marina and the Abu Dhabi skyline from the comfort of our well-appointed rooms and suites. The strategic location allows guests to immerse themselves in the vibrant atmosphere of the city.

Luxurious Accommodations:

Our accommodations are designed to provide the utmost comfort and style. Each room and suite is meticulously furnished with modern amenities, ensuring a relaxing and enjoyable stay for every guest.

World-Class Dining:

Indulge your palate with a diverse array of culinary delights at our on-site restaurants. From international cuisines to local flavors, our chefs craft exquisite dishes that cater to every taste.

State-of-the-Art Facilities:

Whether you're here for business or leisure, Rixos Marina Abu Dhabi offers a range of facilities to meet your needs. Our conference and event spaces are equipped with cutting-edge technology, while our wellness facilities provide a rejuvenating experience.

Exceptional Service:

At Rixos Marina Abu Dhabi, we take pride in delivering personalized and attentive service. Our dedicated staff is committed to ensuring that every guest's stay is memorable and exceeds expectations.

Job Description

MAIN DUTIES AND RESPONSIBLITIES:

1.1.1 He/she will have to prepare their own inventory list for their station.
1.1.2 He/she should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required.
1.1.3 Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
1.1.4 Provides the Executive Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity
1.1.5 Has to provide the Executive Sous Chef with recipes and costing as per the requirement
1.1.6 Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet
1.1.7 Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained.
1.1.8 Controls food wastage, without compromising on food quality.
1.1.9 Recommends changes in systems and procedures to increase efficiency and improve service levels.
1.1.10 Responsible for maintaining of records / documentation in his / her area as per operational control requirements.
1.1.11 Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.
1.1.12 Perform as per Operational Standards.
1.1.13 Proper grooming at all times.
1.1.14 Attend training classes as per schedule.
1.1.15 Show fullest cooperation and respect within the team and other departments.
1.1.16 Is aware of the daily activities and has product knowledge of all the hotel facilities.

Organization & Set Up

1.1.17 After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required.
1.1.18 Attends the communication meetings of her/his Outlet, such as daily briefings.
1.1.19 Personally checks at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others.
1.1.20 At the end of the shift or the day, she/he has to communicate all information that the next shift or the supervisor has to know for a well running of the operation.
1.1.21 Shares his skill and knowledge with all employees.
1.1.22 Applies HACCP as per the Hotel Standard.

During the operations, in the restaurant & infornt of the guest

1.1.23 Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.
1.1.24 Makes sure buffets are refilled at all times and all food quality of the products is as per our standard.
1.1.25 Creates an atmosphere of tranquility amongst the brigade.
1.1.26 Checks the standard and quality of food which leaves the kitchen

Qualifications

Diploma or degree in vocational hospitality, 2- 3 years experience in 4-5 star Hotel

Additional Information