Commis 1 & 2 (Cold Kitchen)

FAIRMONT; Dubai; On-site; AED 30,000 - 50,000; Full time

Job summary

An established industry player seeks a dedicated kitchen professional to join their dynamic team. In this role, you will collaborate closely with the Chef de Partie to ensure smooth kitchen operations, from organizing shifts to maintaining high standards of hygiene. Your culinary skills and experience in a five-star environment will be essential as you execute orders, manage food requisitions, and contribute to a positive team atmosphere. If you are passionate about cooking and eager to grow in a prestigious setting, this opportunity is perfect for you.

Qualifications

• Completed kitchen apprentice or chef training courses for at least one year.
• 1-2 years of experience in a five-star hotel.

Responsibilities

• Organizes shifts with the Chef de Partie regarding mise-en-place and service.
• Maintains hygiene and HACCP records according to regulations.

Skills

HACCP Standards

Cooking Techniques

Team Collaboration

Education

Kitchen Apprentice Training

Chef Training

Job description

Responsibilities

1. Organizes, together with the Chef de Partie, shifts in the section regarding mise-en-place, production, and service.
2. Takes orders from the Chef de Partie and executes them correctly.
3. Responsible for completing the daily checklist related to mise-en-place and food storage.
4. Collaborates with the Chef de Partie to prepare daily wine, dry store, food requisitions, and kitchen transfers on the appropriate forms for approval by the Executive Chef or Sous Chef, ensuring high stock rotation in the section.
5. Maintains good relations with colleagues and motivates the team.
6. Works according to the specifications provided by the Chef de Partie regarding portion size, quantity, and quality, as laid out in the recipe index.
7. Attends daily meetings with the Chef de Cuisine and other meetings as requested by the Executive Chef or Sous Chef.
8. Checks the main information board for updates on banquets or other organizational information.
9. Reports any machinery or equipment failures to the Chef de Cuisine and follows up to ensure repairs are completed.
10. Passes all relevant information to the next shift regarding upcoming functions.
11. Maintains hygiene and HACCP records in accordance with regulations.
12. Performs other tasks as assigned.

Qualifications

• Completed kitchen apprentice or chef training courses for at least one year.
• At least 1-2 years of experience in a five-star international chain hotel.
• Good understanding of reading recipes and a solid knowledge of cooking techniques.

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