Commis I

Dubai, United Arab Emirates

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PRODUCETHE HIGHEST POSSIBLE FOOD QUALITY WITHIN GUIDELINES

Prepares and properly garnishes foodorders as they are received in accordance with recipes and proper platepresentation
Prepares sauces, soups and hot entrees
Sets up for lunch and dinner accordingto Chef de Partie\xe2\x80\x99s instruction
Always adheres to Radisson Blu standardsof preparation, recipes, and presentation
Sets up \xe2\x80\x9cmis-en-place\xe2\x80\x9d for own station
Uses Chef de Partie as a resource toensure seasoning, portions, and appearance of food
Stores unused food properly, and informsChef de Partie of larger quantities of stored food
Ensures that food from own station isdelivered on time; asks for help if needed
Follows proper safety, hygiene, andsanitation practices
Ensures readiness at all times
Refers to station\xe2\x80\x99s file regardingpreparation, cooking and presentation specifications of all dishes produced inthe section
Confers closely with the Chef de Partieand takes every opportunity to become familiar with all aspects of his or herposition

HEALTHAND SAFETY

Adheres to all health, sanitation andfood safety rules and regulations
Reports all potential and real hazardsimmediately
Fully understands the hotel\xe2\x80\x99s fire,emergency, and bomb procedures
Works in a safe manner that does notharm or injure self or others
Keeps the highest standards of personalhygiene, dress, appropriate uniform, appearance, and conduct

MISCELLANEOUS

Attends meetings and training requiredby the Sous Chef
Accepts flexible work schedule necessaryfor uninterrupted service to the food production function
Maintains own working area, materialsand company property clean, tidy and in good shape
Helps Steward when needed for theeffective running of the restaurant
Continuously seeks to endeavor theknowledge of own job function
Is well updated on, and possesses solidknowledge of the following:
Hotel fire and emergency procedures
Restaurant corporate marketing and promotionalprograms

INDBOH

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