POSITION

COMMIS CHEF

SALARY/PACKAGE

AED <2,000 DOE \xe2\x80\x93 TAX FREE
ACCOMMODATION PROVIDED
FLIGHTS
12-MONTH RENEWABLE CONTRACT
30 DAYS VACATION PA.

QUALIFICATIONS & EXPERIENCE

Minimum 2 years\xe2\x80\x99 experience .
Should possess strong interpersonal skills.
Read and write English with competency
Have an ability to make food quality, cooking quality and supervisory decisions at the appropriate time.
HACCP knowledge highly regarded
Highly developed in Western Cuisine


ROLES AND RESPONSIBILITIES

The position of COMMIS Chef requires liaising with the Executive Chef and Senior Chef and Chef de Partie on duty for all operational needs and ensures that all food preparation and production is carried out to the highest standard.
Developing your skills in cooking and training of other staff and always maintain a positive attitude.
Work when and where required within all areas of the kitchen.
Listen carefully to instructions given by senior staff and carry out duties in a responsible timely manner without hesitation.
Monitoring subordinate staff within the kitchen and further ensure that all food produced is serviced to the highest standard.
Food preparation and servicing with an emphasis on quality, freshness and timing.
Assist and monitor the catering cleaning procedures and hygiene practices, according to HACCP requirements.
Checking of daily food requisitions and maintaining stock level control to prevent wastage.
Able to produce a wide range of food styles at any given location (e.g. Buffet, Plated, BBQ etc.)
Maintain good personal hygiene ensuring that a high standard of personal grooming is adhered to.
Ensure all kitchen equipment is well maintained, regularly checked and to report any problems to the chef in charge for maintenance.
Report for duty on time and in the correct uniform provided.
Follow standard operating procedures (SOP\xe2\x80\x99s) where implemented at all time.
To monitor stock movement and be responsible for your section
Ensure knowledge of the products are maintained and communicated to all relevant personnel.
Responsible for completing your mis en place lists and par levels
Learn and record skills and recipes from other members of the department
Comply with all policies and procedures to ensure that they are followed
Liaise with the Chef in charge and implement new menu/ dishes/ recipes and systems where applicable
Be flexible and willing to help all areas of the kitchen without direction