Commis II (Short term contract)

The role of the Commis II chefs is to perform various kitchen duties, such as assisting chef de parties in meal preparations, receiving deliveries, and rotating stock. They work under chef de parties in commercial kitchens to expand their culinary knowledge and skills

• To maintain a high standard of specified work in accordance with the Executive Chef’s instructions 
• To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef 
• To monitor stock movement and be responsible for ordering on your section 
• To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage 
• To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef 
• To keep high standards of personal hygiene, clean uniform and overall camaraderie 
• To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained 
• To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to 
• To be punctual for work and report directly to the manager on duty on arrival in the kitchen 
• To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated 
• To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef 
• To be fully aware of all hygiene control and chemicals used in the work place 
• To have full knowledge of, and be able to act upon, fire procedures 
• To be responsible, whilst liaising with the Executive Head Chef, for self- development 
• To carry out and assist in the smooth running of the kitchen 
• To attend all meeting and training sessions as required 
• To comply with any reasonable request from your superiors 
• To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require

Skills - Technical

Must have basic computer skills

Skills - Hard

Basic Food Hygiene Certificate (UAE accreditation)

Basic Health & Safety Awareness

Safe manual handling techniques

Solid Understanding of both the company/client policies and procedures

Occupational Health Card (UAE accreditation)

Skills - Soft

Must have a strong comprehension of English

Must have strong English-speaking skills

Must have strong interpersonal skills

Must hold strong customer service skills

Must be a strong team player

Must be able to build rapport with the customer

Must be able to anticipate the needs of the customer

Must be energetic and enthusiastic

Must have excellent hygiene and grooming standards

Must have the ability to deal with different customers

Must have the ability to work under pressure and solve problems