OBJECTIVE

The Commis 2 will be responsible for preparing food and special ad hoc requests as per directives of Head Chef. He will be part of the Pastry/ Kitchen and responsible to meet the short and medium term operational objectives by ensuring that high quality standards are met at all times. 

KEY RESPONSIBILITIES

• Ensures that food safety, temperature records, HACCP and ISO 2200 measures and inventory management standards are adhered to at all times


• Maintains food preparation handling and correct storage standards to minimize wastage and overall compliance


• Informs on a daily basis the Head Chef on all relevant information on operational and personal matters.


• Ensures that all items for restaurants, banquets and special functions are prepared on time and meet quality and quantity standards.


• Prepares on daily basis restaurant requisitions as assigned.


• Maintains cleanliness in all assigned areas, including refrigerators and freezers.


• Performs duties common to position and other duties as maybe assigned.


• Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control.


• Preparation of assigned lunch and dinner buffets, special functions, banquets and restaurants supply.


• Ensures that cost control policies and procedures are followed.


• Produces products, dishes according to recipes and specifications.


• Attends relevant internal training sessions.


• Reports any equipment on the section which needs repair or maintenance.


• Checks function sheets, daily menus, and promotions


• Ensures freshness and suitability of products used by the section and that they are stored properly.


• Ensures smooth running of the section during Line Manager absences


• Considerable impact on the Pastry or Kitchen  operations, with moderate impact on the restaurant level

Skills

• High School or Secondary diploma or vocational training


• Common understanding of culinary preparation and cooking methods, product knowledge


• Previous exposure to HACCP, ISO 22000, Food safety standards


• Previous work experience of 1-2 years within a kitchen environment desirable


• Fluent in Spoken and written English, Arabic desirable


• Good time management and organizational skills


• Ability to maintain good relation with staff and fellow workers (Team work).