Commis

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Reporting to the Cluster Executive chef, responsibilities and essential job functions include:

• Under the direction of the Demi Chef, the Commis is responsible for the preparation and storage of menu items, in accordance with established procedures for preparation and quality standards for taste, presentation and hygiene standards of the hotel.       
• Is responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards.
• Is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and ensure proper portion, arrangement, and food garnish.
• Is able to manage a section independently and take ownership of a shift.
• Innovates and is guest centric especially for long stayer guests offering them variety and personalized solutions.
• Inspects work area, utensils and tools to ensure that these are clean at the beginning of each shift.
• Follows all procedures set for the closing and opening of a shift or a section.
• Follows cost control procedures, prepares reports for wastage and spoilages.
• Is expected to comply with the conditions of the food hygiene policies.
• Assists in accepting store and direct deliveries of raw material.
• Ensure the proper sanitation and cleanliness of surfaces and storage containers.

• Minimum of 1-2years in a basic culinary position.
• Able to work in a high-pressure environment.
• Knowledge of basic culinary techniques & personal grooming.
• Excellent interpersonal and communication skills; a team player.
• proficiency in English language.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.