Commis Employee Restaurant- Six Senses The Palm Dubai

As Commis-Employee Restaurant, I will assume full responsibility for the efficient operation in the following: • Carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage. • Produce all the required food items to standard and in a timely manner within assigned section. • Know and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines. • Follow proper plate presentation and garnish set up for all dishes. • Complete understanding of and adhere to the Six Senses’ policy relating to fire, hygiene and safety. • Ensure all equipment and working area are kept clean and in good working condition. • Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded. • Strictly adhere to LQA standards and guest comments. Qualifications To execute the position of Commis -Employee Restaurant, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following: High school diploma or equivalent and at least 1-3 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred. Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. I have an excellent command of written and spoken English. The above is intended to provide an overview of the role and responsibilities for a Commis-Employee Restaurant at Six Senses The Palm, Dubai It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position. Six Senses The Palm, Dubai is an equal opportunity employer. This policy applies to all terms and conditions of employment.

High school diploma or equivalent and at least 1-3 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred. Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. Excellent command of written and spoken English.

Carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage. Produce all the required food items to standard and in a timely manner within assigned section. Know and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines. Follow proper plate presentation and garnish set up for all dishes. Complete understanding of and adhere to the Six Senses’ policy relating to fire, hygiene and safety. Ensure all equipment and working area are kept clean and in good working condition. Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded. Strictly adhere to LQA standards and guest comments.