Commis II - Cold Kitchen

Rotana Hotels; Abu Dhabi; On-site; AED 28,000 - 47,000; Full time

Job summary

Rotana Hotels Abu Dhabi is seeking a passionate Commis II to support daily kitchen operations and maintain high standards of quality. You will assist the Demi Chef de Partie and Commis I, follow menu specifications, and ensure hygienic work areas in a busy hotel kitchen.

Your role includes controlling stock and food costs, preparing mis-en-place for multiple sections, and collaborating with other sections to manage cleanliness and wastage.

Responsibilities

• Support the Demi Chef de Partie or Commis I 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 his 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

Stock 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 II 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 the Demi Chef de Partie or Commis I 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 his 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