Commis III, Hot Section — Fast-Paced Kitchen Pro

Radisson Hotel Group; Ras Al Khaimah; Presencial; AED 60.000 - 90.000; Jornada completa

Descripción de la vacante

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.

Formación

• 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.

Responsabilidades

• 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.

Conocimientos

Fast-paced environment

Hygiene awareness

Educación

Certificate/Diploma in Culinary Arts

Descripción del empleo

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.