Commis I - Butchery
The First Group
- Dubai
- Permanent
- Full-time
- Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present.
- Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guests service.
- Actively participate in training of culinary skills to junior talents.
- Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
- Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops
- Ensure that station opening and closing procedures are carried out according to the standards.
- Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses.
- Ensure FIFO is practiced.
- Operate all kitchen equipment and conduct them with safety in mind at all times
- Ensure that all the food products are handled, stored, prepared and labelled properly and served safely in accordance with hotel and government food safety guidelines.
- Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chefs de Partie or Sous Chef in a timely fashion.
- Compliance with all safety regulations of assigned tasks
- Ensure a clean and safe working environment with active participation in the hotel health and safety program.
- Adhere to all environment policies and programs as required.
- Make sure to log all information in the kitchen log book.
- Briefing with talents on new happenings and follow up.
- Cleaning schedule to follow.
- Always do the line check.
- Ensure full liaison with other members of the section and the kitchen team.
- Strong communication with Chefs de Partie of the section.
- Key relationship with all chefs and colleagues.
- Daily data collection and reporting of issues as they arise.
- Vegetables, dried goods and other food related items to be stored properly.
- Understand and apply the principles of HACCP program.
- 2+ years experience in western Kitchen
- Demonstrate initiative at all times
- Strong desire to improve on skills and knowledge
- Ability to produce own work in accordance with a deadline.
- Ability to produce own work in accordance with deadline.
- Should understand how to read recipes and a good knowledge of cooking.
- A true “team-player” mentality and flexible attitude towards a diverse set of tasks.
- Strong interpersonal and problem solving abilities.
- Good practical, operational and adequate administrative skills.