Commis I

RIXOS; Ras Al Khaimah; On-site; AED 70,000 - 100,000; Full time

Job summary

RIXOS in Ras al-Khaimah seeks a skilled chef to manage station inventories, prepare recipes with costing, and assist with promotions and events. You will work closely with the Executive Sous Chef and Executive Chef to ensure quality, food safety, and efficient service.

The role requires knowledge of standard recipes, plating guides, and strong teamwork. 2-3 years in a 4-5 star hotel is preferred, with a professional appearance and willingness to train in-house.

Qualifications

• Diploma or degree in vocational hospitality required.
• 2-3 years experience in 4-5 star hotel preferred.
• Solid knowledge of standard recipes and plating guides.

Responsibilities

• Prepare inventory for station and cover for other chefs when absent.
• Provide recipes and costing to Executive Sous Chef as needed.
• Assist with promotions, events, and other food-related activities.
• Communicate with outlet supervisors daily to ensure quality and timing.
• Control food wastage while maintaining quality.
• Maintain records and HACCP according to standards.
• Ensure grooming and professional conduct; participate in training.

Skills

Food preparation

Recipe knowledge

Team communication

HACCP compliance

Education

Diploma or degree in vocational hospitality

Job description

MAIN DUTIES AND RESPONSIBLITIES

He she will have to prepare their own inventory list for their station He she should have the ability knowledge and skill to fill in for another chef when he or she is absent from another station Thus basic overall knowledge is required Has to make sure that standard recipes and plating guides are followed at all times in her his outlet Provides the Executive Sous Chef with daily market list for her his outlet and controls personally all goods received in order to guarantee the quality and quantity Has to provide the Executive Sous Chef with recipes and costing as per the requirement Assists and proposes to the Executive Sous Chef amp Executive Chef special Food Promotions Events and other Food related activities for her his outlet Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained Controls food wastage without compromising on food quality Recommends changes in systems and procedures to increase efficiency and improve service levels Responsible for maintaining of records documentation in his her area as per operational control requirements Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef Perform as per Operational Standards Proper grooming at all times Attend training classes as per schedule Show fullest cooperation and respect within the team and other departments Is aware of the daily activities and has product knowledge of all the hotel facilities

Organization

Set Up After the set-up of buffets and before the arrival of the customers and also during the service time she he must check the quantity and quality of the food items as well as the presence of food-labels name-tags if required Attends the communication meetings of her his Outlet such as daily briefings Personally checks at the end of her his shift that all equipment is properly working clean are in appropriate place and nothing is left around which can be hazardous to others At the end of the shift or the day she he has to communicate all information that the next shift or the supervisor has to know for a well running of the operation Shares his skill and knowledge with all employees Applies HACCP as per the Hotel Standard

During the operations

In the restaurant amp infornt of the guest Helps and assists the guest to explain dishes and recommends food specialties and promotions if available Makes sure buffets are refilled at all times and all food quality of the products is as per our standard Creates an atmosphere of tranquility amongst the brigade Checks the standard and quality of food which leaves the kitchen

General

Misscelaneous To be punctual on duty and ensure the same of your employees Be well groomed to the standards laid down Insist on the same standard for your employees To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt caring and helpful attitude To anticipate the needs of the customer whenever possible to enhance quality service and in turn enhance customer satisfaction To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner To be flexible in assisting in other areas of the Hotel in response to the business and customer needs Is familiar with all related company documentation and especially with the relevant Operational Standards Manual for his her field of responsibility Other duties as assigned Diploma or degree in vocational hospitality, 2 3 years experience in 4-5 star Hotel