Commis I

Fairmont Bab Al Bahr - Abu Dhabi Prepare and cook food items in accordance with standardized recipes, portion control, and presentation standards. Complete daily mise en place to ensure readiness for all meal periods and special events. Operate independently within the assigned kitchen section while maintaining consistency and quality. Monitor the freshness, quality, and proper storage of all food products using FIFO (First In, First Out) principles. Ensure all food is prepared and served according to Fairmont's quality standards and guest expectations. Maintain cleanliness and organization of workstations, kitchen equipment, utensils, and storage areas. Strictly adhere to HACCP, food safety, hygiene, sanitation, and occupational health and safety standards. Accurately complete daily requisitions, stock control, temperature logs, and cleaning records. Minimize food waste through proper handling, storage, and portion control. Support Chef de Partie, Sous Chef, and Executive Chef during à la carte, buffet, banquet, and special event operations. Assist in training and guiding Commis II and Commis III colleagues, promoting teamwork and continuous learning. Participate actively in daily kitchen briefings and departmental meetings. Report equipment malfunctions, food quality concerns, or operational issues promptly to supervisors. Contribute ideas for menu improvements, presentation, and operational efficiency. Perform any other duties assigned by the Executive Chef or designated supervisor.

Sound knowledge of international culinary techniques, food preparation, and kitchen operations. Thorough understanding of HACCP, food hygiene, and sanitation standards. Good communication and interpersonal skills. Ability to work efficiently under pressure in a fast-paced luxury hospitality environment. Positive attitude with a commitment to delivering exceptional guest service.

Prepare and cook food items in accordance with standardized recipes, portion control, and presentation standards. Complete daily mise en place to ensure readiness for all meal periods and special events. Operate independently within the assigned kitchen section while maintaining consistency and quality. Monitor the freshness, quality, and proper storage of all food products using FIFO principles. Ensure all food is prepared and served according to quality standards and guest expectations. Maintain cleanliness and organization of workstations, kitchen equipment, utensils, and storage areas. Adhere to HACCP, food safety, hygiene, sanitation, and occupational health and safety standards. Accurately complete daily requisitions, stock control, temperature logs, and cleaning records. Minimize food waste through proper handling, storage, and portion control. Support Chef de Partie, Sous Chef, and Executive Chef during à la carte, buffet, banquet, and special event operations. Assist in training and guiding Commis II and Commis III colleagues, promoting teamwork and continuous learning. Participate in daily kitchen briefings and departmental meetings. Report equipment malfunctions, food quality concerns, or operational issues promptly to supervisors. Contribute ideas for menu improvements, presentation, and operational efficiency. Perform any other duties assigned by the Executive Chef or designated supervisor.