Commis I - Pastry

About the role

Requirements

• Education, Qualifications & Experience
• You should have completed a professional kitchen apprenticeship or chef training course, with previous experience in reputable establishments and good culinary skills. The ability to communicate in English and proven knowledge of food preparation, presentation, and preservation are essential.
• Knowledge & Competencies
• The ideal candidate should have a positive attitude, be passionate about food, and be committed to working closely with the service team to deliver exceptional guest experiences. You should be a dynamic, creative, and dedicated team player with the ability to work effectively in a multicultural environment and under challenging conditions.
• Key Competencies:
• - Understanding the Job
• - Taking Responsibility
• - Recognizing Differences
• - Customer Focus
• - Adaptability
• - Teamwork

Responsibilities

• Key Responsibilities:
• - Support the Chef de Partie or Demi Chef de Partie in daily kitchen operations.
• - Work according to the menu specifications provided by the Chef de Partie.
• - Maintain hygienic conditions in the work area at all times in accordance with hotel standards.
• - Control food stock and food costs within your assigned section.
• - Prepare daily mise en place and assist with food production in different sections of the main kitchen or satellite kitchens.
• - Follow instructions and recommendations from immediate supervisors to complete daily tasks.
• - Ensure the highest standards and consistent quality in daily food preparation while staying up-to-date with new products, recipes, and preparation techniques.
• - Coordinate and participate with other kitchen sections regarding operational requirements, cleanliness, wastage, and cost control.

Skills

• professional kitchen apprenticeship
• chef training
• English communication
• food preparation
• presentation
• preservation
• culinary skills