Commis 2 - Villa Toscana

Start Your Journey With Us From the very first opening of the St. Regis New York, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. As the original house of luxury, St. Regis continues to redefine modern luxury through great service. The St. Regis Abu Dhabi merges authentic Arabian hospitality with more than a hundred years of bespoke St. Regis tradition. Crafted for modern connoisseurs who desire exceptional experiences, The St. Regis Abu Dhabi is the social epicenter for royalty, discerning travelers and luminaries in the art of living. The hotel comprises of 283 elegantly appointed guest rooms including 55 suites, most of which boast breathtaking views of the Arabian Gulf and Abu Dhabi city, including the extraordinary Abu Dhabi Suite – the highest suspended suite in the world, connecting the two Nation Towers. The St. Regis is part of Marriott International, a brand leader, offering the most powerful portfolio in the industry, our more than 30 leading brands and nearly 9,100 properties in 142 countries and territories give people more ways to connect, experience and expand their world. At the heart of The St. Regis, our exceptional staff whom we address as "Hosts," are the ultimate luxury ambassadors, dedicated to providing our guests with an exquisite stay and unforgettable experiences. Pursue your passion and grow your expertise at Abu Dhabi’s best address—The St. Regis Abu Dhabi, the house of luxury who is awarded with the prestigious Forbes Travel Guide 5-Star Rating. Job Requirement: Review the daily production sheets with chef de partie or sous chef when the first is not present. Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service Actively participates in training of culinary skill to junior talent and apprentices Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops. Ensures that station opening and closing procedures are carried out to standard. Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses Operate all kitchen equipment and conduct them with safety in mind at all the times. Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines. Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie or sous chef in a timely fashion. Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program . Adhere to all environment policies and programs as required. Other reasonable duties as required. Make sure to log all information in the kitchen log book. Briefing with talent on new happenings and follow up. Monitor delivery and delegate to arrange accordingly. Cleaning schedule to follow. Always do the line check. Kitchen log book to be filled out. Run the section with great confident and sense of urgency. PREFERRED QUALIFICATION Related Work Experience: At least 2 years of related work experience in Italian Fine Dining Restaurant in a luxury hotel. #LI-MA1 At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Job Requirement: Review the daily production sheets with chef de partie or sous chef when the first is not present. Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service. Actively participates in training of culinary skill to junior talent and apprentices. Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met. Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops. Ensures that station opening and closing procedures are carried out to standard. Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses. Operate all kitchen equipment and conduct them with safety in mind at all the times. Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines. Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie or sous chef in a timely fashion. Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program. Adhere to all environment policies and programs as required. Other reasonable duties as required. Make sure to log all information in the kitchen log book. Briefing with talent on new happenings and follow up. Monitor delivery and delegate to arrange accordingly. Cleaning schedule to follow. Always do the line check. Kitchen log book to be filled out. Run the section with great confident and sense of urgency.

Review the daily production sheets with chef de partie or sous chef when the first is not present. Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service. Actively participates in training of culinary skill to junior talent and apprentices. Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met. Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops. Ensures that station opening and closing procedures are carried out to standard. Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses. Operate all kitchen equipment and conduct them with safety in mind at all the times. Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines. Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie or sous chef in a timely fashion. Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program. Adhere to all environment policies and programs as required. Other reasonable duties as required. Make sure to log all information in the kitchen log book. Briefing with talent on new happenings and follow up. Monitor delivery and delegate to arrange accordingly. Cleaning schedule to follow. Always do the line check. Kitchen log book to be filled out. Run the section with great confident and sense of urgency.