Commis 1

Job Location: Souq Waqif Boutique Hotel By Tivoli Overview Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America. Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests. Qualifications • High School degree • Previous experience in a Food & Beverage/Restaurant operations role • Passion for teamwork • Excellent guest service skills • Knowledge of basic preparation, presentation and preservation of food • Basic knowledge of hygiene and safety procedures Not the right fit? Set up email alerts as new job postings become available that meet your interest! Show more Show less

Produce creative and excellent dishes; maintain high standards of health and safety including personal hygiene; effectively communicate with kitchen team; receive and carry out orders; remain calm while multi-tasking; perform basic tasks of food preparation and organization; support others to ensure guest enjoyment and kitchen operation.