Commis 2

Apt Resources

Dubai

On-site

AED 22,000 - 23,000

Full time

14 days+

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Benefits offered by this job

Free accommodation

Transport provided

Health insurance

Air ticket (biennial)

Uniforms

Paid leave as per UAE laws

Cash tips

Service charge

Food allowance

Job summary

Apt Resources is seeking a Commis II for their growing Dubai outlets. You will report to the Executive Chef via Sous Chef/CDP/DCDP and join a well established restaurant group known for award-winning venues.

Responsibilities include maintaining high standards, preparing and presenting food, monitoring stock, assisting with cost control and hygiene, following safety procedures, and supporting the kitchen team during busy periods. Fluent English preferred; culinary certificate welcomed.

Qualifications

Professional culinary experience over 1 year.
Experience in a Commis II or Commis III role, preferably within a fine dining standalone restaurant.
Excellent communication skills (verbal and written, fluent English preferred).
Culinary Certificate from recognized institution preferred.

Responsibilities

To maintain a high standard of specified work in accordance with the Executive Chef’s instructions.
To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef.
To monitor stock movement and be responsible for ordering on your section.
To aid in achieving food cost, kitchen standard and overall objectives.
To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage.
To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef.
To keep high standards of personal hygiene, clean uniform and overall camaraderie.
To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained.
To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to
To be punctual for work and report directly to the manager on duty on arrival in the kitchen
To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit
To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated
To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef
To be fully aware of all hygiene control and chemicals used in the work place
To have full knowledge of, and be able to act upon, fire procedures
To be responsible, whilst liaising with the Executive Head Chef, for self- development
To carry out and assist in the smooth running of the kitchen
To attend all meeting and training sessions as required
To comply with any reasonable request from your superiors
To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.

Skills

Culinary exp

Commis II/III exp

English communication

Culinary certificate

Education

Culinary certificate

Job description

Our Client is a well established Restaurant group running successful and award winning restaurants in Dubai. Currently they are looking for Commis 2 to join their team for new outlets they will open.

The Commis II will report to the Executive Chef via Sous Chef/CDP/DCDP.

Responsibilities and essential job functions include but are not limited to the following:

To maintain a high standard of specified work in accordance with the Executive Chef’s instructions
To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
To monitor stock movement and be responsible for ordering on your section
To aid in achieving food cost, kitchen standard and overall objectives
To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef
To keep high standards of personal hygiene, clean uniform and overall camaraderie
To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained
To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to
To be punctual for work and report directly to the manager on duty on arrival in the kitchen
To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit
To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated
To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef
To be fully aware of all hygiene control and chemicals used in the work place
To have full knowledge of, and be able to act upon, fire procedures
To be responsible, whilst liaising with the Executive Head Chef, for self- development
To carry out and assist in the smooth running of the kitchen
To attend all meeting and training sessions as required
To comply with any reasonable request from your superiors
To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.

CHARACTERISTICS

To be able to work under pressure, for long hours in a heated environment
Has the ambition to succeed.
Shows willingness to work, learning everything possible during the period of employment
Assist the kitchen team to maintain and improve quality, standards and cleanliness required by the chef
Ability to work hours required and section assigned by the Executive Chef/Sous Chef

QUALIFICATIONS

Professional Culinary experience over 1 year
Experience in a Commis II or Commis III role, preferably within a fine dining standalone restaurant
Excellent communication skills (verbal and written, fluent English preferred)
Culinary Certificate from recognized institution preferred

AED 2000 - 2100 + 375 Food allowance + 250 to 450 (Service charge Avg) + 600 Credit card tips +cash tips + free Accommodation + Transport + uniforms + Health insurance + air ticket ( once every two years) + Paid leave as per UAE laws

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