Commis 3

Commis 3 (21045) Rare Finds is a diverse collection of resorts celebrating the individuality and unique identity of a destination, with a distinct ability to captivate the imagination, and bring to the forefront the essence of a place. Authentic and captivating, Bab Al Shams Desert Resort is a truly magical destination, where expertly curated itineraries and bespoke entertainment are the beating heart of our legendary desert-based destination. Part of our unique Rare Finds collection, the essence of Bab Al Shams joins our guests together to discover the most soulful experiences and humbling journeys, set against Dubai’s endless dunes and rich culture. About The Role Produces a consistent and high-quality product in the assigned Place of Work and provide a courteous, professional, efficient and flexible service consistent with TMH Standards Policies & Procedures in order to maximize guest satisfaction. Key Duties and Responsibilities • Maintains good employee relations and motivate colleagues. • Keeps the section clean and tidy. • Performs all duties and tasks in the assigned Place of Work to the standard set. • Ensures adherence to quality expectations and standards. • Follows all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. • Ensures uniform and personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets. • Recognizes good quality products and presentation. • Maintains high sanitation standard throughout the working station and to avoid cross contamination. • Knows and understands the F&B and Food Production basic Policies and Procedures and ensure implementation and compliance of it. • Adapts and maintains all the Service Standards established for the F&B and Food Production department. • Performs departmental cleaning duties in the assigned section / outlet as per the established cleaning schedule in coordination with the Stewarding Department • Assists the Chef de Partie & Demi Chef in the production of the mise-en-place for the elaboration of all menus according to standard recipes. • Ensures that high quality production is achieved but keeping in mind the cost control. • Manages time effectively by meeting deadlines on time. • Assists the Chef de Partie and the Demi-Chef in the production and distribution of food items according to requirement. • Adheres to the health, hygiene and safety regulations in the kitchen in accordance to Dubai Municipality rules & regulations in compliance with the HACCP policies and procedures, and is responsible to integrate them in the daily operation. • Reports for duty punctually always wearing the correct uniform and name tag. • Projects at all times a positive and motivated attitude and exercise self-control. • Always maintain a high standard of personal appearance and hygiene. • Ensure that the Place of Work and surrounding area is kept clean and organized at all times. • Maintains a good rapport and working relationship with staff in the Place of Work and all other departments. • Attends and contributes to all staff meetings Departmental and Hotel Training as scheduled and other related activities. • Undertakes all trainings provided by senior Chefs in good faith and diligence; as well as record such trainings for your own future reference and improvement. • Supports the Departmental Training Function in the Department assigned. • Responds to any changes in the Food & Beverage Department function as dictated by the industry, company and hotel. • Always provides a courteous and professional service. • Ensures high standard of communication within his department and with other department of both hotels. • Participates in providing and receiving constructive criticism concerning the Department and the Hotel as a whole, in order to improve efficiency, productivity and guest service. Experience & Educational Requirements • Hospitality Qualification • Achieved Basic Food Hygiene Certificate • 1 year in similar position in a five star hotel • Computer literate in Microsoft Window applications an asset • Positive attitude • Good communication skills • Ability to work under pressure • Ability to work on own or in teams • Ability to take decisions • Ability to administer disciplinary action • Good product knowledge • Ability to produce check lists • HACCP control knowledge • Understanding Differences • Drive for Results Organized and disciplined, dedicated and loyal About The Role Produces a consistent and high-quality product in the assigned Place of Work and provide a courteous, professional, efficient and flexible service consistent with TMH Standards Policies & Procedures in order to maximize guest satisfaction. K

Experience & Educational Requirements: • Hospitality Qualification • Achieved Basic Food Hygiene Certificate • 1 year in similar position in a five star hotel • Computer literate in Microsoft Window applications an asset • Positive attitude • Good communication skills • Ability to work under pressure • Ability to work on own or in teams • Ability to take decisions • Ability to administer disciplinary action • Good product knowledge • Ability to produce check lists • HACCP control knowledge • Understanding Differences • Drive for Results Organized and disciplined, dedicated and loyal

Key Duties and Responsibilities: • Maintains good employee relations and motivate colleagues. • Keeps the section clean and tidy. • Performs all duties and tasks in the assigned Place of Work to the standard set. • Ensures adherence to quality expectations and standards. • Follows all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. • Ensures uniform and personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets. • Recognizes good quality products and presentation. • Maintains high sanitation standard throughout the working station and to avoid cross contamination. • Knows and understands the F&B and Food Production basic Policies and Procedures and ensure implementation and compliance of it. • Adapts and maintains all the Service Standards established for the F&B and Food Production department. • Performs departmental cleaning duties in the assigned section / outlet as per the established cleaning schedule in coordination with the Stewarding Department. • Assists the Chef de Partie & Demi Chef in the production of the mise-en-place for the elaboration of all menus according to standard recipes. • Ensures that high quality production is achieved but keeping in mind the cost control. • Manages time effectively by meeting deadlines on time. • Assists the Chef de Partie and the Demi-Chef in the production and distribution of food items according to requirement. • Adheres to the health, hygiene and safety regulations in the kitchen in accordance to Dubai Municipality rules & regulations in compliance with the HACCP policies and procedures, and is responsible to integrate them in the daily operation. • Reports for duty punctually always wearing the correct uniform and name tag. • Projects at all times a positive and motivated attitude and exercise self-control. • Always maintain a high standard of personal appearance and hygiene. • Ensure that the Place of Work and surrounding area is kept clean and organized at all times. • Maintains a good rapport and working relationship with staff in the Place of Work and all other departments. • Attends and contributes to all staff meetings Departmental and Hotel Training as scheduled and other related activities. • Undertakes all trainings provided by senior Chefs in good faith and diligence; as well as record such trainings for your own future reference and improvement. • Supports the Departmental Training Function in the Department assigned. • Responds to any changes in the Food & Beverage Department function as dictated by the industry, company and hotel. • Always provides a courteous and professional service. • Ensures high standard of communication within his department and with other department of both hotels. • Participates in providing and receiving constructive criticism concerning the Department and the Hotel as a whole, in order to improve efficiency, productivity and guest service.