Commis II

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests. As a Commis III you are responsible for the daily mis en place and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as bull; Support the Demi Chef de Partie or Commis I in the daily operation and work bull; Work according to the instructions of Superiors bull; Keep work area at all times in hygienic conditions according to the rules set by the hotel bull; Control food stock and food cost in his section bull; Prepare the daily mis en place and food production in different sections of the main kitchen or satellites bull; Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks bull; Ensure the highest standards and consistent quality in the daily preparation bull; Coordinate and participate with other sections of requirements/ cleanliness/ wastage and cost control

Education/ Qualifications Experiences You should have a professional chefs training course and previous experience in a quality establishment with good culinary skills. The ability to communicate in English and a proven track of food preparation/ preservation knowledge is an essential. Knowledge Competencies. The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You are a very positive/ dynamic/ creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies Understanding the Job Taking Responsibility Recognizing Differences Customer Focus Adaptability Teamwork

Support the Demi Chef de Partie or Commis I in the daily operation; Work according to the instructions of Superiors; Keep work area at all times in hygienic conditions according to the rules set by the hotel; Control food stock and food cost in his section; Prepare the daily mis en place and food production in different sections of the main kitchen or satellites; Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks; Ensure the highest standards and consistent quality in the daily preparation; Coordinate and participate with other sections of requirements/ cleanliness/ wastage and cost control