Commis 2

MERCURE ABU DHABI DOWNTOWN Job Summary: The Commis 2 will assist in the preparation and cooking of dishes under the guidance of the Chef de Partie and other senior kitchen staff. This role requires a fundamental understanding of cooking techniques, strong organizational skills, and a commitment to maintaining high standards of food quality and safety. The ideal candidate will be enthusiastic about learning and growing within the culinary field. Key Responsibilities: Assist in the preparation of ingredients, including washing, peeling, chopping, and measuring, in accordance with recipes and standards. Support the cooking and plating of dishes, ensuring they meet quality and presentation standards. Follow instructions from the Chef de Partie and other senior kitchen staff to complete tasks efficiently and accurately. Maintain cleanliness and organization of assigned workstations, including proper sanitation of equipment and utensils. Monitor and manage inventory levels of ingredients and supplies, ensuring proper storage and rotation to maintain freshness. Assist in stock control and ordering as needed to ensure availability of necessary ingredients. Adhere to food safety and hygiene standards, ensuring all procedures are followed for the safe handling and preparation of food. Conduct regular checks to ensure that food products are prepared according to quality and presentation standards. Work collaboratively with other kitchen staff to ensure smooth and efficient kitchen operations. Communicate effectively with team members and contribute to a positive and cooperative work environment. Participate in training and development programs to enhance culinary skills and knowledge. Seek feedback from senior staff to continuously improve performance and contribute to personal growth within the team.

Qualifications: Culinary diploma or equivalent qualification in culinary arts preferred. Minimum of 1-2 years of experience in a professional kitchen, preferably in hotel industry Basic knowledge of cooking techniques and kitchen operations. Strong attention to detail and commitment to maintaining high standards of food quality and safety. Ability to work efficiently in a fast-paced environment while managing multiple tasks. Good organizational skills with the ability to follow instructions and work as part of a team. Passionate about culinary arts with a desire to develop a career in the hospitality industry. Reliable, punctual, and able to work flexible hours, including evenings, weekends, and holidays. Positive attitude and strong work ethic, with a willingness to learn and adapt.

Assist in the preparation of ingredients, including washing, peeling, chopping, and measuring, in accordance with recipes and standards. Support the cooking and plating of dishes, ensuring they meet quality and presentation standards. Follow instructions from the Chef de Partie and other senior kitchen staff to complete tasks efficiently and accurately. Maintain cleanliness and organization of assigned workstations, including proper sanitation of equipment and utensils. Monitor and manage inventory levels of ingredients and supplies, ensuring proper storage and rotation to maintain freshness. Assist in stock control and ordering as needed to ensure availability of necessary ingredients. Adhere to food safety and hygiene standards, ensuring all procedures are followed for the safe handling and preparation of food. Conduct regular checks to ensure that food products are prepared according to quality and presentation standards. Work collaboratively with other kitchen staff to ensure smooth and efficient kitchen operations. Communicate effectively with team members and contribute to a positive and cooperative work environment. Participate in training and development programs to enhance culinary skills and knowledge. Seek feedback from senior staff to continuously improve performance and contribute to personal growth within the team.