Commis Chef

2 weeks ago

Dubai, United Arab Emirates MEALS ON ME CATERING SERVICES LLC Full time

Job description
- Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes.
- Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef or hotel standards.
- Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus and banquets events.
- Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.
- Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items.
- Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
- Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc.
- Prepares daily requisitions for supplies and food items for production.
- Prepare all dishes following recipes and yield guides.
- Properly label and date all products to ensure safekeeping and sanitation.
- Effectively communicate with other chefs and service staff in order to full fill and address any issues or needs requested by guests.
- Plan, prepare and set up to provide quality service and product to all outlets requiring items from Garde Manger kitchen.
- Collaborate with the Executive Chef in menu development and implementation of banquet menus.
- Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.
- Maintain complete knowledge of and comply with all departmental policies, procedures and standards.
- Maintain complete knowledge of correct maintenance and use of equipment.
- Performs general cleaning tasks using standard hotel cleaning product as assigned to adhere to health standards.
- Establish and oversee the production of bulk foods for supported outlets.
- Utilize established company control procedures for food cost, labor cost, and food quality.
- Responsible for assisting Executive Chef in maintaining the overall cleanliness and equipment maintenance of their areas.
- Assist Executive Sous chef in overseeing weekly and monthly inventories, and ordering of food and supplies.
- Assist Executive Sous Chef and Assistant Executive Sous Chef in formulating recipes for production use in Garde Manger kitchen and banquet menus.
- Assists Executive Chef in monitoring training of new employees to help them achieve higher status.
- Assists Executive Chef in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable.
- Attend daily and weekly kitchen meetings to keep garde manger staff informed and updated on current events and hotel activities.
- Strong communication, leadership, and conflict resolution skills.
- Perform all other job related duties as requested by the management.

Prerequisites:

- Working knowledge of the fundamentals of cooking.
- Working knowledge of knives and knife skills.
- Working knowledge of kitchen equipment like cryovac, slicing machine, juicer, small wares etc.
- Work varied shifts, including weekends and holidays.

**Education**:
Bachelor’s degree in Culinary or Culinary diploma or equivalent with experience. Effectively communicate in English, in both written and oral forms. Basic computer knowledge and experience in using inventory systems preferred.

**Experience**:
At least 2 years of Culinary Management experience in a full-service

**We provide**

**Visa+Salary + Accommodation+ Food + Insurance+ Transport**

**Job Types**: Full-time, Permanent

**Applicant: MUST BE AVAILABLE IN DUBAI**

**Salary**: AED1,800.00 - AED2,000.00 per month

Ability to commute/relocate:

- Dubai: Reliably commute or planning to relocate before starting work (required)

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