Commis I - Pastry Section

Bloom Arjaan by Rotana; Abu Dhabi; On-site; AED 28,000 - 50,000; Full time

Job summary

Bloom Arjaan by Rotana is seeking a passionate Commis I to join our kitchen team in Abu Dhabi. You will assist in daily food preparation, follow Chef de Partie guidance, and ensure dishes meet set standards of quality and presentation.

Your duties include maintaining hygienic workspaces, supporting stock control, and preparing mise-en-place across kitchen sections while adapting to new recipes and techniques as directed by supervisors.

Qualifications

• Daily food preparation according to set standard and quality
• Maintain hygienic work area as per hotel rules
• Assist with stock control and mise-en-place across sections

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 mise-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

Job description

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