Commis 2

Dubai, United Arab Emirates

Unspecified

The First Collection Jumeirah Village Circle (View profile)

Permanent

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Commis 2 is responsible for preparation and service of hot and cold dishes, for the section, for ordering and stock rotation where necessary.

KEY RESPONSIBILITIES

Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present.

Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guests service.

Actively participate in training of culinary skills to junior talents.

Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.

Keep work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.

Ensure that station opening and closing procedures are carried out to standard.

Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses.

Ensure FIFO is practiced.

Operate all kitchen equipment and conduct them with safety in mind at all the times.

Ensure that all the food products are handled, stored, prepared and labelled properly and served safely in accordance with hotel and government food safety guidelines.

Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chefs de Partie or Sous Chef in a timely fashion.

Compliance with all safety regulations of assigned tasks.

Ensure a clean and safe working environment with active participation in the hotel health and safety program.

Adhere to all environment policies and programs as required.

Make sure to log all information in the kitchen log book.

Briefing with talents on new happenings and follow up.

Cleaning schedule to follow.

Always do the line check.

Ensure full liaison with other members of the section and the kitchen team.

Strong communication with Chefs de Partie of the section.

Key relationship with all chefs and colleagues.

Daily data collection and reporting of issues as they arise.

Vegetables, dried goods and other food related items to be stored properly.

Understand and apply the principles of HACCP program