Commis II

Swissôtel Al Murooj Dubai The Role To supervise the assigned station / section, produce a consistent, high quality product, ensure a courteous, professional, efficient and flexible service consistent with Swissotel Hotels & Resorts Standards Policies & Procedures in order to maximize guest satisfaction. Key Deliverables and Responsibilities Planning & Organizing: The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or senior chef on duty. The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required. Operations: The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef. The ability to work closely with the Chef de Partie or senior chef in preparing mise en place. The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef. To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break. To wear uniforms according to Swissotel standards. The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Swissotel established guidelines and standards The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “First in First Out” & “If you make the mess, you clean it up” The ability to follow HACCP guidelines and municipality regulations at all times. The ability to follow clean as you go policy and keep work area clean at all times. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels The ability to maintain a cooperative working relationship with fellow employees The ability to perform other tasks or projects as assigned by hotel management and staff The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests The ability to handle and rotate food according to established procedures. The ability to maintain the work area and equipment in a safe and sanitary manner. The ability to maintain a positive attitude and a professional disposition. The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates. The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner. The ability to check and complete mise en place pars in setting up the station. The ability to turn off all equipment ensuring no safety hazard has been left behind The ability to set up station properly and on time for each service period. The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or senior chef. The ability to make sure quality and quantity meets our standard. The ability to notify Chef de Cuisine or senior chef of any problems or complaints as when they arise. The ability to not leave your section without doing the final check. The ability to be able to work in another area when needed and take part in cross training when directed. The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists. The ability to be able to work unsupervised. The ability to be able to be flexible to the business demands and working hours. The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces. The ability to be able to assist and direct the stewards with the daily cleaning tasks. Breaks and meals, as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinner, depending on hours of work Follow all kitchen regulations as outlined and directed Swipe in and out has to be done in uniform, not before getting changed. Maintain strict adherence to the property's environmental protocols by driving resource efficiency across all functions, particularly through implementing measures for responsible energy and water consumption, reducing waste output, supporting sustainable purchasing decisions, a

**Job Qualifications** High school diploma or equivalent; culinary diploma or formal culinary training from an accredited institution is required Minimum 1 year of documented experience working as a Commis or equivalent entry-level kitchen position in a fine dining or upscale hotel environment Demonstrated proficiency in food preparation techniques, knife skills, and mise en place procedures Comprehensive knowledge of HACCP guidelines and food safety regulations Ability to read and interpret standardized recipes and plating specifications Proficiency in kitchen equipment operation and maintenance Strong understanding of food cost management and waste minimization principles Fluency in English; additional languages are advantageous Ability to work efficiently in a fast-paced, high-volume kitchen environment Commitment to maintaining the highest standards of personal hygiene, food safety, and professional conduct Willingness to adhere strictly to all hotel policies, procedures, and environmental protocols

To supervise the assigned station / section, produce a consistent, high quality product, ensure a courteous, professional, efficient and flexible service consistent with Swissotel Hotels & Resorts Standards Policies & Procedures in order to maximize guest satisfaction. Key Deliverables and Responsibilities Planning & Organizing: The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or senior chef on duty. The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required. Operations: The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef. The ability to work closely with the Chef de Partie or senior chef in preparing mise en place. The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef. To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break. To wear uniforms according to Swissotel standards. The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Swissotel established guidelines and standards The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “First in First Out” & “If you make the mess, you clean it up” The ability to follow HACCP guidelines and municipality regulations at all times. The ability to follow clean as you go policy and keep work area clean at all times. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels The ability to maintain a cooperative working relationship with fellow employees The ability to perform other tasks or projects as assigned by hotel management and staff The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests The ability to handle and rotate food according to established procedures. The ability to maintain the work area and equipment in a safe and sanitary manner. The ability to maintain a positive attitude and a professional disposition. The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates. The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner. The ability to check and complete mise en place pars in setting up the station. The ability to turn off all equipment ensuring no safety hazard has been left behind The ability to set up station properly and on time for each service period. The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or senior chef. The ability to make sure quality and quantity meets our standard. The ability to notify Chef de Cuisine or senior chef of any problems or complaints as when they arise. The ability to not leave your section without doing the final check. The ability to be able to work in another area when needed and take part in cross training when directed. The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists. The ability to be able to work unsupervised. The ability to be able to be flexible to the business demands and working hours. The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces. The ability to be able to assist and direct the stewards with the daily cleaning tasks. Breaks and meals, as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinner, depending on hours of work Follow all kitchen regulations as outlined and directed Swipe in and out has to be done in uniform, not before getting changed. Maintain strict adherence to the property's environmental protocols by driving resource efficiency across all functions, particularly through implementing measures for responsible energy and water consumption, reducing waste output, supporting sustainable purchasing decisions, a