Commis Chef
2 days ago
**Control of quality**
- Able to organise the assigned work area and efficiently put away orders.
- Responsible to maintain cleanliness, sanitation at the assigned work area.
- Prepare ingredients for cooking, including portioning, chopping, and storing food.
- Prepare all menu items by strictly following recipes and yield guide.
- Slices, grind and cooks meats and vegetables using a full range of cooking methods.
- Wash and peel fresh fruits, vegetables and also able to weigh, measure and mixingredients in correct proportions.
- Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
- Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
- Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
- Inform Chef of excess food items for use in daily specials.
- Keep work area at all times in hygienic conditions according to the rules set by the hotel.
- Communicate any assistance needed during busy periods and report any incidents to the Head Chef to ensure optimum service to guests.
- Check and ensure the correctness of the temperature of appliances and food.
- As a Commis, you are also expected to comply with the conditions of the food hygiene policies.
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
- Cleans and sanitizes work areas including refrigerators, walk-in coolers, working counters, and portable food equipment and have the ability to report any defect on equipment being used.
- Responsible for quality of all products in section and consistently delivering and a high quality end product.
**Control of raw product**
- Understanding and taking responsibility for preparation of all items used in the section. Knowing the weights and portion sizes and preparing items to specifications as set out in the Recipe manual.
- Communicating of any wastage, off products and other product related information to the chef
- Preparing raw products accordingly to the HACCP criteria and ensuring to maintain safe work environment
- Understand how raw product and incorrect preparation can affect food cost.
**Managing of section**
- Support the Chef de Partie or Head Chef in the daily operation and work
- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Understanding and taking responsibility for par levels and ensuring that it gets completed.
- Responsible for opening, changeover and closing procedures in all sections
- Must be able to control, manage and take responsibility for all sections.
- Constant communication between salad maker and caller/manager in order to ensure items are made accordingly to time lines.
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
**Performance**
- Show respect to yourself, your work, your co-workers, products and equipment in the kitchen.
- Lead by example with regards to your work performance, time keeping, attitude and deliverability of consistent high food quality.
- Adhere to the company code of conduct, rules and regulations, policies and procedures at all times.
- Display team work and assist co-workers where you can.
- Must be able to generate positive energy, be an effective role model and display excellent communication skills.
**HACCP - Hygiene & Maintenance**
- Understand and display daily hygiene practice as per our HACCP standards with regards to food preparation, personal hygiene, in the section during shift and storage areas.
- Adhere to all HACCP documentation, policies & procedures by filling in temperature records and correct chemical usage.
- Responsible for effective stock rotation, FIFO and communicating any expired stock to manager.
- Responsible for equipment within the salad section and understanding how it operates. Communicating any faulty equipment to the manager.
Ability to commute/relocate:
- Abu Dhabi: Reliably commute or planning to relocate before starting work (required)
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