Commis I - Cold Kitchen

Rotana Hotels; Abu Dhabi; On-site; AED 50,000 - 73,000; Full time

Job summary

Rotana Hotels is seeking passionate and dynamic Kitchen professionals for roles based at Centro Al Manhal by Rotana and Al Rawda Arjaan by Rotana in Abu Dhabi.

The Commis I will support the Chef de Partie in daily kitchen operations, follow menu specifications, maintain hygienic work areas and assist with mise-en-place across main kitchen and satellite locations. The position emphasizes cost control, quality and teamwork to deliver exceptional guest experiences.

Qualifications

• Experience in daily food preparation.
• Ability to follow menu specifications.
• Maintain hygienic kitchen conditions.
• Assist with mise-en-place across kitchen sections.

Responsibilities

• Support Chef de Partie in daily operation and work.
• Follow the menu specifications by the Chef de Partie.
• Keep work area hygienic according to hotel rules.
• Control food stock and food cost in your section.
• Prepare daily mis-en-place and food production in different kitchen sections.
• Follow instructions from immediate superiors to complete tasks.
• Ensure high standards and quality, stay updated with new products and techniques.
• Coordinate with other sections on cleanliness, wastage and cost control.

Skills

Food preparation

Hygiene standards

Stock control

Teamwork

Job description

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

This position is based at Centro Al Manhal by Rotana & Al Rawda Arjaan by Rotana.

As a Commis I you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:

• Support Chef de Partie or Demi Chef de Partie in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in your section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control