Commis 3

Novotel & ibis Balikpapan; Dubai; On-site; AED 50,000 - 80,000; Full time

Job summary

Novotel & ibis Balikpapan is seeking a kitchen team member responsible for preparing ingredients, portioning, and cooking according to recipes, while maintaining food safety and HACCP guidelines.

You will work in a fast-paced hotel kitchen, ensure proper temperatures, maintain cleanliness, and support the Head Chef during busy periods.

Qualifications

• Must be able to move and lift up to 20 kg and stand for long periods.
• Follows HACCP guidelines and food safety policies.
• Ability to work under pressure during busy periods.

Responsibilities

• Prepare ingredients for cooking, portion, chop, and store as required.
• Cook and plate food according to recipes with proper portion control.
• Maintain clean storage areas and monitor food temperatures for safety.
• Report maintenance or safety issues and assist the Chef during peak times.

Skills

Physical stamina

Food safety

Attention to detail

Teamwork

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 i.e., 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.