Commis I - Moroccan Cuisine

Accorhotel; Ras Al Khaimah; On-site; AED 78,000 - 134,000; Full time

Job summary

Accorhotel in Ras al-Khaimah is seeking a skilled kitchen professional to stock, prep, and operate the kitchen daily. You will maintain safety standards, follow recipes, and manage mise-en-place for your station.

Responsibilities include equipment safety, portion control, waste reduction, and high-quality food presentation. Collaboration with departments and timely service are essential in this role.

Qualifications

• Experience in hotel kitchen or large-scale catering preferred.
• Knowledge of HACCP and food safety procedures required.
• Ability to follow standard recipes and portion control.

Responsibilities

• Stock up the assigned kitchen with raw materials and ingredients daily.
• Be familiar with electrical and mechanical equipment and observe safety precautions.
• Prepare daily mise-en-place and basic cooking methods.
• Prepare food per standard recipes with portion control and minimizing waste.
• Apply hotel food safety and hygiene standards (HACCP).
• Clean and maintain equipment within the production area.
• Report hazards or equipment issues to the supervisor promptly.
• Coordinate operations with department coordinators and managers for readiness.
• Prevent use of contaminated products in food preparation.
• Handle additional responsibilities as delegated by management.

Skills

Food safety

HACCP knowledge

Safety awareness

Equipment familiarity

Job description

Primary Responsibilities

Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage Apply necessary precautions with regards to the hotel food safety and hygiene standards HACCP Clean and maintain all equipment within the food production area Promptly report any hazards unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor

Operational Management

Adhere to all recipes methods and instructions from the Executive Chef Ensure that company and statutory hygiene standards are maintained Ensure that the preparation and presentation of food complies with the standards Responsible for the production preparation and presentation of all food items in the assigned function to ensure highest quality at all times Ensure to maintain appropriate grooming standards hygiene and code of conduct Coordinate operations with Department Coordinators Supervisors and other Departmental Managers to ensure operational readiness efficiency in resource utilization and the prompt delivery of services Ensure to prevent the use of contaminated products in any process of food preparation To ensure that the assigned Kitchen areas equipments and utensils are always kept as per the standards Handle additional responsibilities as and when delegated by the Management