Commis II

Desert Islands Resort & Spa by Anantara; Sir Bani Yas; In loco; AED 90.000 - 130.000; Tempo pieno

Descrizione del lavoro

Desert Islands Resort & Spa by Anantara in Abu Dhabi Emirates seeks an experienced Kitchen professional to support the Production team in food preparation and presentation. You will follow recipes and HACCP guidelines, assist the Sous Chef and Chef de Partie, and maintain high hygiene standards.

Collaborating with other departments, you will help ensure cost-conscious, high-quality service in a luxury hotel setting, adhering to hotel policies and safety regulations at all times.

Competenze

• Hotel Management graduate or related course.
• At least 5 years experience in the same capacity preferably in 4* or 5* Hotels.
• Fluent in conversational English.

Mansioni

• Assist the Production team in food preparation and related duties in the Kitchen.
• Follow recipes, standards and instructions from Sous Chef / Executive Chef / Chef de Partie.
• Ensure HACCP procedures are followed and records are kept.
• Maintain hygiene and code of conduct across the kitchen.
• Coordinate with Department Coordinators to ensure efficient operations.

Conoscenze

Hotel management

5 years experience

Fluent English

Formazione

Hotel Management degree or related

Descrizione del lavoro

Job Location:Desert Islands Resort & Spa by AnantaraAnantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.Responsible for the work assigned by Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards.Ensure to perform miscellaneous job-related duties as assigned.Ensure HACCP procedures are followed and clear records are kept at all times.Exceed guest expectations in quality and service of food productsAny matter which may affect the interests of hotel should be brought to the attention of the Management.Responsible for INTERREACTPeople ManagementProvide effective support to the team to enable them to provide a range of effective and efficient services.Ensure to exceed guest expectations in quality and service of the food products.Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.Maintain personal grooming and hygiene to ensure standards are maintained.Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.Financial ManagementIdentify optimal and cost-effective use of the resources.Facilitate the stock take and stock rotation for the assigned section.Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.Operational ManagementAdhere 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 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. Ensure to adhere to Hotel policies and procedures at all times.Handle additional responsibilities as and when delegated by the Management.Hygiene / Personal safety / Environment:Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulationsRespects the instructions and safety guidelines for the equipment (s)he usesApplies the hotel's security regulations (in case of fire etc)Respects the hotel's commitments to the \"Environment Charter\" (saving energy, recycling, sorting waste etc)Qualifications Hotel Management graduate or related course. At least 5 years experience in the same capacity preferably in 4* or 5* Hotels.Health in good conditionFluent in conversational EnglishAbility to work on split shiftsNot the right fit? Set up email alerts as new job postings become available that meet your interest!