Commis II (Bakery)

Kempinski Hotel; Abu Dhabi; On-site; AED 22,000 - 45,000; Full time

Job summary

Kempinski Hotel in the United Arab Emirates seeks a Commis II to maintain high standards of food preparation and service in the hotel kitchens, in line with management expectations.

This role emphasizes teamwork, hygiene, safety procedures, grooming, and professional guest interaction, with responsibility for assisting the chef and supporting restaurant and banquet operations.

You will contribute to food stocktaking, cost control, and maintaining food quality and standards at all times.

Qualifications

• Thorough knowledge of the establishment’s facilities and personnel involved.
• Good knowledge of food service techniques and menu contents
• Aware of the hotel fire and safety and emergency procedures.
• Contributes and works as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required.
• Maintains a professional and friendly attitude towards guests during contact.
• Ensures a clean, professional appearance according to hotel grooming standards.
• Is acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them.
• Practices the hygiene and sanitation procedures set by the hotel when handling food.
• Ensures proper use and cleaning of equipment in order to prolong the use and prevent damage.
• Practices economy where food, paper supplies, electricity, and water are concerned.
• Maintains strict control over food portioning and wastage, ensuring gross food profitability.
• Ensures all staff have a clear understanding of the hotel fire and safety/emergency procedures.
• Ensures that food quality and standards are maintained at all times when preparing for restaurant and banquet functions.
• Assist in food stocktaking as required.
• Adheres to all rules and regulations set by the management.
• Service first.
• Assist the Chef as required.

Responsibilities

• Maintain high standard of all food preparation and service in the kitchen according to management standards.
• Support the Chef and assist colleagues as required.
• Ensure food quality and standards are maintained for restaurant and banquet functions.
• Assist in stocktaking as required.
• Adhere to hotel fire, safety, and emergency procedures.
• Observe hygiene and sanitation procedures when handling food.
• Ensure proper use and cleaning of equipment to prolong life and prevent damage.
• Practice economy in food, supplies, electricity, and water.
• Maintain professional appearance according to grooming standards.
• Maintain team spirit and contribute to general kitchen operations.

Skills

General Knowledge

Communications

Grooming

Hygiene and Food Safety Management

Cost Control

Staffing

Others

Job description

Job description

To maintain a high standard of all food preparation and service in their respective Kitchens, according to the standards required by the management.

The job of Commis II is executed satisfactorily when:

Key Areas

• General Knowledge
• Communications
• Grooming
• Hygiene and Food Safety Management
• Cost Control
• Staffing
• Others

Special Note:

The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be constructed as a detailed description of all the work requirements that may be inherent in the job.

• Thorough knowledge of the establishment’s facilities and personnel involved.
• Good knowledge of food service techniques and menu contents
• Aware of the hotel fire and safety and emergency procedures.
• Contributes and works as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required.
• Maintains a professional and friendly attitude towards guests during contact.
• Ensures a clean, professional appearance according to hotel grooming standards.
• Is acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them.
• Practices the hygiene and sanitation procedures set by the hotel when handling food.
• Ensures proper use and cleaning of equipment in order to prolong the use and prevent damage.
• Practices economy where food, paper supplies, electricity, and water are concerned.
• Maintains strict control over food portioning and wastage, ensuring gross food profitability.
• Ensures all staff have a clear understanding of the hotel fire and safety/emergency procedures.
• Ensures that food quality and standards are maintained at all times when preparing for restaurant and banquet functions.
• Assist in food stocktaking as required.
• Adheres to all rules and regulations set by the management.
• Service first.
• Assist the Chef as required.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel