Commis I

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• He/she will have to prepare their own inventory list for their station.
• 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.
• Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
• 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
• Has to provide the Executive Sous Chef with recipes and costing as per the requirement
• Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet
• Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained.
• Controls food wastage, without compromising on food quality.
• Recommends changes in systems and procedures to increase efficiency and improve service levels.
• Responsible for maintaining of records / documentation in his / her area as per operational control requirements.
• Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.
• Perform as per Operational Standards.
• Proper grooming at all times.
• Attend training classes as per schedule.
• Show fullest cooperation and respect within the team and other departments.
• Is aware of the daily activities and has product knowledge of all the hotel facilities.

Organization & Set Uphttps://careers.accor.com/global/en/job/commis-i-in-rixos-the-palm-hotel-and-suites-dubai-united-arab–jid-101023