Commis I

Roles and responsibilities

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Commis I you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as-

• Support Chef de Partie or Demi Chef de Partie in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in your section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
  

Skills

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You are a very positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition, while possessing following additional competencies-

Understanding the Job

Taking Responsibility

Recognizing Differences

Desired candidate profile

Key Responsibilities

1. Cleaning and Sanitation:
   • Washing dishes, utensils, pots, and pans efficiently.
   • Cleaning kitchen equipment, floors, walls, and surfaces to maintain hygiene.
2. Waste Management:
   • Disposing of garbage and recycling appropriately.
   • Managing waste to minimize environmental impact.
3. Stocking Supplies:
   • Ensuring dishwashing stations and cleaning supplies are well-stocked.
   • Refilling items like detergents, gloves, and sponges.
4. Kitchen Organization:
   • Arranging clean dishes, cookware, and utensils in their designated places.
   • Keeping workstations and storage areas organized and tidy.
5. Support for Chefs:
   • Assisting with basic food preparation if required.
   • Transporting ingredients or equipment between stations.
6. Compliance:
   • Following health and safety regulations to prevent accidents or contamination.
   • Reporting equipment malfunctions or maintenance needs.

Essential Skills

1. Time Management:
   • Completing cleaning tasks promptly to keep up with a fast-paced environment.
2. Attention to Detail:
   • Ensuring all items are thoroughly cleaned and sanitized.
3. Physical Stamina:
   • Handling demanding tasks like lifting heavy pots or standing for long hours.
4. Teamwork:
   • Collaborating with chefs and other kitchen staff to maintain efficiency.
5. Adaptability:
   • Adjusting to changing priorities during busy service times.

Physical and Mental Requirements

1. Endurance:
   • Working in a high-temperature environment with physical labor.
2. Focus Under Pressure:
   • Staying attentive and organized during busy shifts.