Commis I

MAIN DUTIES AND RESPONSIBLITIES:     

1.1.1    He/she will have to prepare their own inventory list for their station.
1.1.2    He/she should have the ability knowledge and skill to fill in for another chef when he or she is absent from another station. Thus basic overall knowledge is required.
1.1.3    Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
1.1.4    Provides the Executive Sous Chef with daily market list for her/his outlet and controls personally all goods received in order to guarantee the quality and quantity
1.1.5    Has to provide the Executive Sous Chef with recipes and costing as per the requirement
1.1.6    Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions Events and other Food related activities for her/his outlet
1.1.7    Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained.
1.1.8    Controls food wastage without compromising on food quality.
1.1.9    Recommends changes in systems and procedures to increase efficiency and improve service levels.
1.1.10    Responsible for maintaining of records / documentation in his / her area as per operational control requirements.
1.1.11    Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.
1.1.12    Perform as per Operational Standards.
1.1.13    Proper grooming at all times.
1.1.14    Attend training classes as per schedule.
1.1.15    Show fullest cooperation and respect within the team and other departments.
1.1.16    Is aware of the daily activities and has product knowledge of all the hotel facilities.

Organization & Set Up

1.1.17    After the setup of buffets and before the arrival of the customers and also during the service time she/he must check the quantity and quality of the food items as well as the presence of foodlabels (nametags) if required.
1.1.18    Attends the communication meetings of her/his Outlet such as daily briefings.
1.1.19    Personally checks at the end of her/his shift that all equipment is properly working clean are in appropriate place and nothing is left around which can be hazardous to others.
1.1.20    At the end of the shift or the day she/he has to communicate all information that the next shift or the supervisor has to know for a well running of the operation.
1.1.21    Shares his skill and knowledge with all employees.
1.1.22    Applies HACCP as per the Hotel Standard.

During the operations in the restaurant & infornt of the guest

1.1.23    Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.
1.1.24    Makes sure buffets are refilled at all times and all food quality of the products is as per our standard.
1.1.25    Creates an atmosphere of tranquility amongst the brigade.
1.1.26    Checks the standard and quality of food which leaves the kitchen
 

Qualifications :

Diploma or degree in vocational hospitality 2 3 years experience in 45 star Hotel

Additional Information :

1. Competitive Salary and Compensation:
   • Rixos Marina Abu Dhabi may offer a competitive salary that reflects the industry standards for similar positions.
2. Training and Development Opportunities:
   • Access to training programs and development opportunities to enhance skills and advance within the company.
3. Career Advancement:
   • Opportunities for career growth and advancement within the Rixos Hotels group.
4. Health and Wellness Benefits:
   • Comprehensive health insurance coverage.
5. Employee Recognition Programs:
   • Recognition programs to acknowledge and reward outstanding performance and dedication.
6. WorkLife Balance:
   • Policies and practices that promote a healthy worklife balance including flexible scheduling where possible.
7. Uniforms and Dress Code:
   • Provision of uniforms or dress code guidelines for a professional and cohesive appearance.
8. Social Events and Activities:
   • Participation in social events teambuilding activities and employee gatherings to foster a positive work culture.
9. Transportation Services:
   • Transportation services.
10. Employee Wellness Programs:
    • Wellness programs such as fitness classes or gym access to promote a healthy lifestyle.

Remote Work :

No

Employment Type :

Fulltime