Commis 1: Luxury Resort Kitchen, Fast-Paced & Mentored

Wynnalmarjanisland; United Arab Emirates; Vor Ort; AED 50.000 - 73.000; Vollzeit

Benefits dieser Stelle

Salary in AED

Healthcare package

Incentive programs

Leave policy

Zusammenfassung

Wynn Al Marjan Island is seeking a Commis 1 to join Wynn Oasis to support busy service periods and maintain high culinary standards.

The ideal candidate has 2–3+ years of kitchen experience, strong hygiene knowledge, and the ability to lead a small section under the Sous Chef. Flexibility for shifts, weekends, and holidays is required; training juniors and upholding HACCP are essential.

Qualifikationen

• 2–3+ years of solid culinary experience.
• Strong technical skills and ability to lead a section.
• Knowledge of hygiene, sanitation, and food safety standards.
• Ability to work in a fast-paced environment and handle pressure during service times.
• Good organizational skills and attention to detail.

Aufgaben

• Lead and monitor workflow in a designated kitchen section (hot, cold, or employee dining).
• Supervise Commis 2 and 3, ensuring tasks are completed efficiently and to standard.
• Prepare and oversee raw meat, fish, vegetables, sauces, and garnishes for service.
• Ensure sauces, stocks, and condiments are maintained in optimal condition.
• Uphold HACCP standards and ensure dry and cold storage areas are properly maintained.
• Perform duties assigned by the Sous Chef and Chef de Partie, ensuring smooth kitchen operations.
• Continuously improve health and safety standards and train juniors in compliance practices.
• Interact with colleagues, management, and contractors professionally and positively.

Kenntnisse

Kitchen teamwork

Food safety

Time management

Communication

Ausbildung

Basic culinary training or certification

Tools

HACCP

Jobbeschreibung

Wynn Al Marjan Island is seeking a Commis 1 to join Wynn Oasis to support busy service periods and maintain high culinary standards.

The ideal candidate has 2–3+ years of kitchen experience, strong hygiene knowledge, and the ability to lead a small section under the Sous Chef. Flexibility for shifts, weekends, and holidays is required; training juniors and upholding HACCP are essential.