Commis 2: Luxury Hotel Kitchen Excellence

St. Regis Hotels & Resorts; Abu Dhabi; On-site; AED 279,000 - 446,000; Full time

Job summary

The St. Regis Abu Dhabi invites a skilled culinary professional to join our luxury hotel kitchen in a non-management role. You will review production sheets with senior chefs and ensure timely preparation of items to maintain guest service.

The position emphasizes training junior talent, adherence to standardized recipes, and maintaining safety and cleanliness across the kitchen, with meticulous log entries and line checks.

Qualifications

• Review the daily production sheets with chef de partie or sous chef when the first is not present.
• Prepares and delegates production of food items per standards to ensure uninterrupted guest service.
• Actively participates in training of culinary skill to junior talent and apprentices.
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
• Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
• Ensures that station opening and closing procedures are carried out to standard.
• Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.
• Operate kitchen equipment safely at all times.
• Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
• Report deficiencies in kitchen equipment or food quality to the chef de partie or sous chef promptly.
• Comply with safety regulations and contribute to a clean, safe working environment with the hotel safety program.
• Adhere to all environment policies and programs as required.
• Other reasonable duties as required.
• Make sure to log all information in the kitchen log book.
• Briefing with talent on new happenings and follow up.
• Monitor delivery and delegate to arrange accordingly.
• Cleaning schedule to follow.
• Always do the line check.
• Kitchen log book to be filled out.
• Run the section with great confidence and urgency.
• Related work experience: at least 2 years in fine dining luxury hotel.

Responsibilities

• Review the daily production sheets with chef de partie or sous chef when the first is not present.
• Prepares and delegates production of food items per standards to ensure uninterrupted guest service.
• Actively participates in training of culinary skill to junior talent and apprentices.
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
• Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
• Ensures that station opening and closing procedures are carried out to standard.
• Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.
• Operate kitchen equipment safely at all times.
• Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
• Report deficiencies in kitchen equipment or food quality to the chef de partie or sous chef promptly.
• Comply with safety regulations and contribute to a clean, safe working environment with the hotel safety program.
• Adhere to all environment policies and programs as required.
• Other reasonable duties as required.
• Make sure to log all information in the kitchen log book.
• Briefing with talent on new happenings and follow up.
• Monitor delivery and delegate to arrange accordingly.
• Cleaning schedule to follow.
• Always do the line check.
• Kitchen log book to be filled out.
• Run the section with great confidence and urgency.

Job description

The St. Regis Abu Dhabi invites a skilled culinary professional to join our luxury hotel kitchen in a non-management role. You will review production sheets with senior chefs and ensure timely preparation of items to maintain guest service.

The position emphasizes training junior talent, adherence to standardized recipes, and maintaining safety and cleanliness across the kitchen, with meticulous log entries and line checks.