Commis II - Emirati Talent

Rotana Hotels; Abu Dhabi; On-site; AED 78,000 - 100,000; Full time

Job summary

Rotana Hotels in Abu Dhabi is seeking a passionate Commis II to join the kitchen brigade at Park Rotana & Park Arjaan Abu Dhabi. The role involves daily food preparation, supporting the Demi Chef de Partie, and maintaining high hygiene and quality standards in a fast-paced hotel kitchen.

You will prepare mise-en-place, follow menu specifications, monitor stock and costs, and collaborate with other sections to ensure nutritious, timely dishes while embracing new recipes and techniques for guest

Qualifications

• Daily food preparation and duties to meet set standards.
• Maintain hygienic work area according to hotel rules.
• Coordinate with other sections to control wastage and costs.

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 hygienic according to hotel rules.
• Control food stock and food cost in his/her section.
• Prepare the daily mis-en-place and food production in different kitchen sections.
• Follow instructions from immediate superiors to complete daily tasks.
• Ensure high standards and consistent quality in daily preparation and stay updated with new products and techniques.
• Coordinate with other sections for cleanliness, wastage and cost 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.

This position is based at Park Rotana & Park Arjaan Abu Dhabi.

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