Commis II (Bakery)

Kempinski Hotel Mall of the Emirates To maintain a high standard of all food preparation and service in their respective Kitchens, according to the standards required by the management. Key Responsibilities The job of Commis II is executed satisfactorily when: Key Areas - General Knowledge - Communications - Grooming - Hygiene and Food Safety Management - Cost Control - Staffing - Others Special Note: The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be constructed as a detailed description of all the work requirements that may be inherent in the job. - Thorough knowledge of the establishment’s facilities and personnel involved. - Good knowledge of food service techniques and menu contents - Aware of the hotel fire and safety and emergency procedures. - Contributes and works as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required. - Maintains a professional and friendly attitude towards guests during contact. - Ensures a clean, professional appearance according to hotel grooming standards. - Is acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them. - Practices the hygiene and sanitation procedures set by the hotel when handling food. - Ensures proper use and cleaning of equipment in order to prolong the use and prevent damage. - Practices economy where food, paper supplies, electricity, and water are concerned. - Maintains strict control over food portioning and wastage, ensuring gross food profitability. - Ensures all staff have a clear understanding of the hotel fire and safety/emergency procedures. - Ensures that food quality and standards are maintained at all times when preparing for restaurant and banquet functions. - Assist in food stocktaking as required. - Adheres to all rules and regulations set by the management. - Service first. - Assist the Chef as required. Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel Skills, Knowledge and Expertise To fill the position, the following is required: - High School or Equivalent - HACCP certification preferred - Experience in an F&B kitchen role - English – excellent oral and written skills - Additional language (Italian Speaker) – beneficial - Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions - Good written and verbal communication skills - Excellent organizational and time management skills - Applying a professional, confidential and ethical approach at all times - Working in a safe, prudent and organized manner About Kempinksi Founded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury. Located in many of the world's most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodation, superb cuisine and unrivalled facilities - complemented by impeccable service. For leisure and business guests alike, the name Kempinski has long been synonymous with style, mobility and efficiency. Put simply, they are the first choice for the discerning individual. In addition to operating many of the finest city hotels in the world, Kempinski is a name that can now be found in many exciting resort locations, each combining local flair and ambience with the international standards of service and luxury that Kempinski guests have come to expect.

High School or Equivalent; HACCP certification preferred; Experience in an F&B kitchen role; English – excellent oral and written skills; Additional language (Italian Speaker) – beneficial; Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions; Good written and verbal communication skills; Excellent organizational and time management skills; Applying a professional, confidential and ethical approach at all times; Working in a safe, prudent and organized manner

Key Responsibilities: General Knowledge; Communications; Grooming; Hygiene and Food Safety Management; Cost Control; Staffing; Others. Contributes and works as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required. Maintains a professional and friendly attitude towards guests during contact. Ensures a clean, professional appearance according to hotel grooming standards. Is acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them. Practices the hygiene and sanitation procedures set by the hotel when handling food. Ensures proper use and cleaning of equipment in order to prolong the use and prevent damage. Practices economy where food, paper supplies, electricity, and water are concerned. Maintains strict control over food portioning and wastage, ensuring gross food profitability. Ensures that food quality and standards are maintained at all times when preparing for restaurant and banquet functions. Assist in food stocktaking as required. Adheres to all rules and regulations set by the management. Service first. Assist the Chef as required.