Commis I (Pastry)

Rotana Hotels; Abu Dhabi; On-site; AED 33,000 - 56,000; Full time

Job summary

Rotana Hotels in Abu Dhabi is seeking energetic Commis I kitchen professionals dedicated to delivering exceptional guest experiences through creative culinary solutions and precise mise-en-place.

You will support the Chef de Partie, follow menu specifications, maintain hygienic work areas, monitor stock and costs, and contribute to high standards while learning new products and techniques in a busy hotel kitchen.

Qualifications

• Daily food preparation in main kitchen and satellites.
• Maintain hygienic work areas according to hotel rules.
• Monitor stock and food cost in the section.

Responsibilities

• 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

Skills

Food preparation

Hygiene standards

Cost control

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.

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