Commis 2

Industry:
Airlines, Cruises, Hotels
Department:
Chefs
Job Role:
Commis Chef
Level:
Staff- Line level
Location:
Worldwide
Area:
Unspecified
Salary Description:
competetive salary offered
Posted:
26-Oct-18
Recruiter:
Metropolitan Hotel Dubai
Job Ref:
Commis 2

KEY DUTIES & RESPONSIBILITIES:

• The ability to work closely with the Sous Chef and Executive Chef.
• To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break.
• To wear uniforms according to Metropolitan Hotel standards.
• The ability to work closely with the Chef de Partie in preparing mis en place.
• The ability to work closely with standard recipes, photo’s and plate presentations in order to maintain quality standards and presentation in accordance with Metropolitan Hotel established guidelines and standards.
• The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “ First in First Out” & “If you make the mess, you clean it up”
• The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.
1. The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self taught research and development.
2. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels.
3. The ability to maintain a cooperative working relationship with fellow employees.
4. The ability to respond properly in any hotel emergency or safety situation.
5. The ability to perform other tasks or projects as assigned by hotel management and staff.
6. The ability to leave enough mis en place for the next shift and utilize formalized production lists and following a shift-handover SOP.
7. The ability to accommodate all food server's requests when possible regarding guest's personal, preference and requests.
8. The ability to handle and rotate food according to established procedures.
9. The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or Sous Chef on duty.
10. The ability to maintain the work area and equipment in a safe and sanitary manner.
11. The ability to maintain a positive attitude and a professional disposition.
12. The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.
13. The ability to respond properly in any hotel emergency or safety situation.
14. The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.
15. The ability to check and complete mis en place pars in setting up the station.
16. The ability to turn off all equipment ensuring no safety hazard has been left behind.
17. The ability to work as directed on station of assignment under appropriate Chef de Partie.
18. The ability to set up station properly and on time for each service period.
19. The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or Chef de Partie.
20. The ability to make sure quality and quantity meets our standard.
21. The ability to notify Chef de Cuisine or Chef de Partie of any problems or complaints as when they arise.
22. The ability to be able to work in another area when needed and take part in cross training when directed.
23. The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor.
24. The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.
25. The ability to follow clean as you go policy and keep work area clean at all times.
26. The ability to do not leave your section without doing the final check.
27. The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.
28. The ability to; after service switch off and clean oven tops and work areas as well as surfaces.
29. The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.
30. Breaks and meals, as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinner, depending on hours of work.
31. Fill out the appropriate log sheets according to our standard on a daily base.
32. Be aware of accident prevention and help enforce sae work habits – Zero accidents is our goal.
33. Follow all kitchen regulations as outlined and directed.
34. Swipe in and out has to be done in uniform, not before getting changed.
35. Overtime will be approved on business demands by the Chef de Cuisine.

Contact Details:
Metropolitan Hotel Dubai
Tel: .
Contact: HR Department

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