Commis II

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To supervise the assigned station / section, produce a consistent, high-quality product, ensure a courteous, professional, efficient and flexible service consistent with Accor Standards Policies & Procedures in order to maximize guest satisfaction.

• The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or senior chef on duty.
• The ability to prioritise, plan and organise your daily tasks in order to ensure delivery on time as required.
• The ability to follow instruction and work closely with the senior chef, Sous Chef and Executive Chef.
• The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.
• The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.
• To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
• The ability to work closely with standard recipes, photos and plate presentations to maintain quality standards and presentation in accordance with 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 follow HACCP guidelines and municipality regulations at all times.
• The ability to follow clean as you go policy and keep work area clean at all times.
• The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
• 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.
• The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
• The ability to maintain a cooperative working relationship with fellow heartist
• The ability to perform other tasks or projects as assigned by hotel management and staff
• The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP
• The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests
• The ability to handle and rotate food according to established procedures.

• Previous Commis Chef experience preferably in hotels
• Apprenticeship or any other culinary certificate/diploma an advantage
• Creative and passionate about food and customer service
• Excellent time & task management skills
• Able to work in a high-pressure environment
• Excellent interpersonal and communication skills; a team player.

A wonderful hotel just 5 minutes away from Dubai Airport & 250 meter from GGICO metro station.