Commis II

RIXOS; Ras Al Khaimah; On-site; AED 89,000 - 134,000; Full time

Job summary

RIXOS is seeking a dedicated culinary professional to manage station readiness, uphold standard recipes and plating, and support executive chefs with costings and promotions. You will collaborate with outlets, supervise staff during service, and ensure accurate inventory, quality control, and minimal waste across daily operations.

The role requires a diploma in hospitality, 1–2 years in a 4–5 star hotel, and a commitment to training, safety, and high service standards within a busy hotel kitchen

Qualifications

• Diploma or degree in vocational hospitality.

Responsibilities

• Prepare inventory lists for own station and fill in for another chef when absent.
• Ensure standard recipes and plating guides are followed at all times.
• Provide daily market list and inspect all goods received for quality and quantity.
• Assist Executive Sous Chef with recipes and costing as required.
• Support promotions, events and other food-related activities for the outlet.
• Communicate with Outlet Supervisors to ensure items are well explained and served.
• Monitor food wastage and propose system improvements for efficiency.
• Maintain records and logs per operational standards and keep colleagues informed.
• Attend training and uphold grooming standards and teamwork across departments.
• Explain dishes to guests and highlight specials when available.
• Keep buffets replenished and ensure food quality meets standards.
• Be punctual, professional, and flexible to assist in other hotel areas.

Education

Diploma or degree in vocational hospitality

Job description

MAIN DUTIES AND RESPONSIBILITIES

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 outletProvides 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 quantityHas to provide the Executive Sous Chef with recipes and costing as per the requirementAssists and proposes to the Executive Sous Chef amp Executive Chef special Food Promotions Events and other Food related activities for her his outletInteracts 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 nbsp Organization amp Set Up nbsp 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 department 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 nbsp During the operations in the restaurat amp infornt of the guest nbsp 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 nbsp General amp Misscelaneous nbsp 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 needsIs familiar with all related company documentation and especially with the relevant Operational Standards Manual for his her field of responsibility Other duties as assigned Carry out any other reasonable task which may not be stated here as requested

Qualifications

• Diploma or degree in vocational hospitality
• 1-2 years experience in 4-5 star Hotel