Commis II - Pastry

Rotana Hotels; Abu Dhabi; On-site; AED 28,000 - 45,000; Full time

Job summary

Rotana Hotels in Abu Dhabi is seeking a passionate Commis II to support daily food preparation in the main kitchen or satellite outlets under the Demi Chef de Partie.

Based at Park Rotana & Park Arjaan Abu Dhabi, you will maintain hygienic work areas, prepare mise-en-place, control stock and food costs, and follow directions to ensure quality.

You will learn new recipes, collaborate with other sections, and contribute to maintaining the highest culinary standards.

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

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