Commis 2

• Organizes together with the Chef de Partie shifting in the section with regard to mise-en-place production and its service
• Takes orders from his/her Chef de Partie and carry them out in the correct manner
• Is responsible for completing the daily checklist regarding mise-en-place and food storage
• Together with his/her Chef de Partie writes daily wine dry store food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/ Sous Chef in order to achieve the high stock rotation desired in his/her section
• Maintains good colleagues relations and motivate colleagues
• Works to the specifications received by the Chef de Partie  regarding portion size quantity and quality as laid down in the recipe index
• Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/ Sous Chef
• Checks the main information board regarding changes in any Banquets or other information regarding the organization
• Reports any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out
• Passes all information to the next shift about functions
• Maintains the Hygiene and HACCP records in accordance to the regulations
• Other tasks as assigned.

Qualifications :

• Completed kitchen apprentice or chefs training courses for at least one year       
• At least 1 or 2  years in a five start international chain hotel
• Should understand how to read recipes and a good knowledge of cooking
• Good communication skills

Additional Information :

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract recruit and promote diverse talent.

Remote Work :

No

Employment Type :

Full-time