Commis I - Arabic Kitchen

Raffles Dubai We invite you to join the world of luxury hospitality at Raffles Dubai as our new Commis I in Arabic Kitchen to cook food on a daily basis according to business requirements. KEY ROLES & RESPONSIBILITIES To report for duty punctually wearing the correct uniform at all times. Organize together with Chef de Partie the shift on his/her section with regard to mise-en-place production and its service. Take orders from his/her Chef de Partie and carry them out in the correct manner Together with his/her Chef de Partie to write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Chef de Cuisine in order to achieve the high stock rotation desired in his/her section. Maintain good employee relations and motivate colleagues Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index. Responsible for completing the daily checklist regarding mise-en-place and food storage. Attend daily and monthly meetings with the Chef de Cuisine and other meetings as requested by the Executive Chef / Chef de Cuisine. Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure the necessary work has been carried out. Check the main information board or other information regarding the operation. Keep the section clean and tidy. Pass all information to next shift. Accidents and sickness to be written in log book and report to the Executive Chef / Chef de Cuisine. Assist the Chef de Cuisine in composing new recipes and menu ideas. Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.

What will you bring to this role?  QUALIFICATIONS & REQUIREMENTS: Average reading, writing and oral proficiency in the English language. Good communication and customer contact skills. Team Player Embrace the Raffles brand promise and luxury in your role and in all your interactions. Foster an inclusive environment where every individual feels valued and respected  EXPERIENCE: Minimum 1-year food and beverage serving experience

To report for duty punctually wearing the correct uniform. Organize with the Chef de Partie the shift on his/her section regarding mise-en-place production and service. Take orders from the Chef de Partie and carry them out as directed. With the Chef de Partie, prepare daily dry store, food requisitions and kitchen transfers for approval by the Executive Chef / Chef de Cuisine to ensure high stock rotation. Maintain good employee relations and motivate colleagues. Adhere to portion size, quantity and quality as per recipe index. Complete daily checklist for mise-en-place and food storage. Attend daily and monthly meetings with the Chef de Cuisine and other meetings as requested. Report machinery or small equipment issues to the Chef de Cuisine and ensure necessary follow-up. Monitor information boards for operation details. Keep the section clean and tidy. Pass information to the next shift. Record accidents and sickness in the log book and inform the Executive Chef / Chef de Cuisine. Assist in composing new recipes and menu ideas. Understand and adhere to the company’s fire, hygiene and safety policies.