Spanish Speaking Commis 3 - for Western style restaurants

Apt Resources

United Arab Emirates

On-site

AED 19,000 - 20,000

Full time

14 days+

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Benefits offered by this job

Free accommodation

Health insurance

Air ticket (every two years)

Transport

Uniforms

Food allowance

Paid leave

Cash tips

Service charge

Credit card tips

Job summary

Apt Resources' client, a well established restaurant group in Dubai, is looking for a Commis III to join their team for new outlets. The Commis III will report to the Executive Chef via Sous Chef/CDP/DCDP and will be involved in food preparation, stock control, and hygiene compliance.

Requirements include professional culinary experience (1+ year) and fluent English. Benefits include accommodation, health insurance, transport and more as per UAE laws.

Qualifications

Professional culinary experience over 1 year.
Experience in a Commis III or Kitchen Trainee role, preferably within a fine dining standalone restaurant.
Excellent communication skills (verbal and written), fluent English preferred.

Responsibilities

To maintain a high standard of work as instructed by the Executive Chef.
To prepare, cook and serve food, ensuring quality and presentation standards are met.
To monitor stock movement and be responsible for ordering on your section.
To aid in achieving food cost, kitchen standards and overall objectives.
To ensure hygiene, labeling, dating and storage procedures are followed.

Skills

Culinary experience

Communication

English proficiency

Education

Culinary Certificate

Job description

Our Client is a well established Restaurant group running successful and award winning restaurants in Dubai. Currently they are looking for Commis 3 to join their team for new outlets they will open.

The Commis III will report to the Executive Chef via Sous Chef/CDP/DCDP.

Responsibilities and essential job functions include but are not limited to the following:

To maintain a high standard of specified work in accordance with the Executive Chef’s instructions
To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
To monitor stock movement and be responsible for ordering on your section
To aid in achieving food cost, kitchen standard and overall objectives
To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef
To keep high standards of personal hygiene, clean uniform and overall camaraderie
To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained
To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to
To be punctual for work and report directly to the manager on duty on arrival in the kitchen
To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit
To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated
To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef
To be fully aware of all hygiene control and chemicals used in the work place
To have full knowledge of, and be able to act upon, fire procedures
To be responsible, whilst liaising with the Executive Head Chef, for self- development
To carry out and assist in the smooth running of the kitchen
To attend all meeting and training sessions as required
To comply with any reasonable request from your superiors
To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.

Requirements

CHARACTERISTICS

To be able to work under pressure, for long hours in a heated environment
Has the ambition to succeed.
Shows willingness to work, learning everything possible during the period of employment
Assist the kitchen team to maintain and improve quality, standards and cleanliness required by the chef
Ability to work hours required and section assigned by the Executive Chef/Sous Chef

QUALIFICATIONS

Professional Culinary experience over 1 year
Experience in a Commis III or Kitchen Trainee role, preferably within a fine dining standalone restaurant
Excellent communication skills (verbal and written, fluent English preferred)
Culinary Certificate from recognized institution preferred

Benefits