Commis III - Hot Section

Radisson Hotel Group; Ras Al Khaimah; On-site; AED 60,000 - 90,000; Full time

Job summary

Radisson Hotel Group is seeking a kitchen professional to manage designated food production areas under the Chef de Partie/Sous Chefs. You will lead shifts when required and ensure top quality dishes while controlling costs to meet profitability targets.

You will uphold Radisson standards of quality, safety, hygiene and presentation, ensure adequate station supplies, and remain adaptable to last-minute reservation changes.

Qualifications

• Certificate/Diploma in Culinary Arts or related field.
• 1-2 years of experience in hotel or restaurant hot section.
• Understanding of hygiene and food safety standards.
• Ability to work in a fast-paced kitchen environment.

Responsibilities

• Work on all food production in the kitchen/area of responsibility as designated by the direct manager.
• Maximise guest satisfaction by providing the highest food quality consistent with cost control and profitability margins.
• Assures adherence to Radisson standards of food quality, preparation, recipes, and presentation.
• Assures adequate supplies for all stations and communicates immediately to the direct manager when not possible.
• Assures proper safety, hygiene, and sanitation practices are followed.
• Ensures readiness and compliance in case of last-minute changes to reservations.
• Ensures that prices and portions are offered in accordance with food and beverage profit objectives.

Skills

Fast-paced environment

Hygiene awareness

Education

Certificate/Diploma in Culinary Arts

Job description

Duties & Responsibilities:

• Works on all food production in the kitchen/area of responsibility as designated by their direct manager and manages shifts where required by the Chef de Partie/ Sous Chefs
• Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen
• Assures adherence to Radisson standards of food quality, preparation, recipes, and presentation
• Assures adequate supplies for all stations and communicated immediately to their direct manager when this is not possible
• Assures proper safety, hygiene, and sanitation practices are followed
• Ensures readiness and compliance in case of last-minute changes to reservations
• Ensures that prices and portions are offered in accordance with food and beverage profit objectives

Requirements:

• Certificate/Diploma in Culinary Arts or related field.
• 1 2 years of experience in hotel or restaurant hot section.
• Understanding of hygiene and food safety standards.
• Ability to work in a fast-paced kitchen environment.

Desired Candidate Profile

Certificate/Diploma in Culinary Arts or related field.

1 2 years of experience in hotel or restaurant hot section.

Understanding of hygiene and food safety standards.

Ability to work in a fast-paced kitchen environment.