Commis 3

ENNISMORE; Dubai; On-site; AED 33,000 - 60,000; Full time

Job summary

Ennismore in Dubai is looking for a kitchen professional to support daily food preparation and cooking activities in a fast-paced environment.

You will handle ingredients, follow recipes, ensure cleanliness and HACCP compliance, and assist the Head Chef to maintain high presentation standards for guests.

Qualifications

• Move, lift, carry, push, pull and place objects weighing up to 20 kg without assistance.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Stand, sit or walk for an extended period of time during a shift.
• Reach overhead and below the knees including bending, twisting, pulling and stooping.
• Manual ability to use, carry and operate all necessary equipment.

Responsibilities

• Prepare ingredients for cooking including portioning, chopping and storing food before use.
• Weigh, measure and mix ingredients according to recipes using various utensils and equipment.
• Wash and peel fruits and vegetables to prepare them for cooking or consumption.
• Prepare and cook food according to recipes.
• Serve food in proper portions onto dishes, plates, mugs and bowls with correct presentation.
• Ensure proper portion arrangement and garnish for waiters or patrons.
• Ensure food storage areas are clean.
• Prepare potentially hazardous foods at correct temperatures per HACCP guidelines.
• Follow personal hygiene procedures to ensure food served is safe for consumption.
• Follow food safety and handling policies and procedures.
• Communicate any assistance needed during busy periods to the Chef.
• Ensure quality of food items and notify manager if a product does not meet specifications.
• Check appliance temperatures and monitor freezer systems; report issues to management.
• Report maintenance issues to appropriate personnel.
• Maintain knowledge of Food Safety Programs and regulations.
• Work under demanding and strenuous situations.
• Monitor quantity of food prepared and portions served to control waste.
• Remain on duty until the next shift takes over or discharged by the Head/Senior Chef.

Skills

Move and lift up to 20 kg

Grasping and senses

Stand/walk long shifts

Reach overhead below knees

Operate equipment

Job description

Job Description

• Prepare ingredients for cooking including portioning, chopping and storing food before use.
• Weigh, measure and mix ingredients according to recipes or personal judgment using various kitchen utensils and equipment.
• Wash and peel if required fresh fruits and vegetables to prepare them for cooking or consumption.
• Prepare and cook food according to recipes.
• Serve food for example soup desserts sides entrees in proper portions onto dishes plates mugs and bowls ensuring proper plate appearance.
• Ensure proper portion arrangement and food garnish to be served to waiters or patrons according to standards.
• Ensure food storage areas are clean.
• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption.
• Follow and ensure compliance with food safety and handling policies and procedures.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers including monitoring freezer systems such as fans drains and doors for proper operation and report issues or problems to facility management.
• Report maintenance issues immediately to appropriate personnel ie management or maintenance.
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility as well as all local state and federal regulations.
• Ability to work under demanding and strenuous situations.
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• To remain on duty until the following shift takes over or until you are discharged by the Head Chef or Senior Chef on duty.

Qualifications

• Move, lift, carry, push, pull and place objects weighing less than or equal to 20 kg without assistance.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Stand, sit or walk for an extended period of time or for an entire work shift.
• Reach overhead and below the knees including bending twisting pulling and stooping.
• Requires manual ability to use, carry and operate all necessary equipment.