Commis II

Rixos Al Mairid Ras Al Khaimah MAIN DUTIES AND RESPONSIBILITIES: He/she will have to prepare their own inventory list for their station. He/she should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required. Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet Provides the Executive Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity Has to provide the Executive Sous Chef with recipes and costing as per the requirement Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained. Controls food wastage, without compromising on food quality. Recommends changes in systems and procedures to increase efficiency and improve service levels. Responsible for maintaining of records / documentation in his / her area as per operational control requirements. Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef. Perform as per Operational Standards. Proper grooming at all times. Attend training classes as per schedule. Show fullest cooperation and respect within the team and other departments. Is aware of the daily activities and has product knowledge of all the hotel facilities. Organization & Set Up After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required. Attends the communication meetings of her/his department such as daily briefings. Personally checks at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others. At the end of the shift or the day, she/he has to communicate all information that the next shift or the supervisor has to know for a well running of the operation. Shares his skill and knowledge with all employees. Applies HACCP as per the Hotel Standard. During the operations, in the restaurat & infornt of the guest Helps and assists the guest to explain dishes and recommends food specialties and promotions if available. Makes sure buffets are refilled at all times and all food quality of the products is as per our standard. Creates an atmosphere of tranquility amongst the brigade. Checks the standard and quality of food which leaves the kitchen. General & Misscelaneous To be punctual on duty and ensure the same of your employees. Be well groomed to the standards laid down. Insist on the same standard for your employees. To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures. To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment? To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude. To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction. To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs Is familiar with all related company documentation and especially with the relevant Operational Standards Manual for his/her field of responsibility. Other duties as assigned. Carry out any other reasonable task (which may not be stated here) as requested

Diploma or degree in vocational hospitality, 1-2 years experience in 4-5 star Hotel

MAIN DUTIES AND RESPONSIBILITIES: He/she will have to prepare their own inventory list for their station. He/she should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required. Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet Provides the Executive Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity Has to provide the Executive Sous Chef with recipes and costing as per the requirement Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained. Controls food wastage, without compromising on food quality. Recommends changes in systems and procedures to increase efficiency and improve service levels. Responsible for maintaining of records / documentation in his / her area as per operational control requirements. Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef. Perform as per Operational Standards. Proper grooming at all times. Attend training classes as per schedule. Show fullest cooperation and respect within the team and other departments. Is aware of the daily activities and has product knowledge of all the hotel facilities. Organization & Set Up After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required. Attends the communication meetings of her/his department such as daily briefings. Personally checks at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others. At the end of the shift or the day, she/he has to communicate all information that the next shift or the supervisor has to know for a well running of the operation. Shares his skill and knowledge with all employees. Applies HACCP as per the Hotel Standard. During the operations, in the restaurat & infornt of the guest Helps and assists the guest to explain dishes and recommends food specialties and promotions if available. Makes sure buffets are refilled at all times and all food quality of the products is as per our standard. Creates an atmosphere of tranquility amongst the brigade. Checks the standard and quality of food which leaves the kitchen. General & Misscelaneous To be punctual on duty and ensure the same of your employees. Be well groomed to the standards laid down. Insist on the same standard for your employees. To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures. To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment? To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude. To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction. To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs Is familiar with all related company documentation and especially with the relevant Operational Standards Manual for his/her field of responsibility. Other duties as assigned. Carry out any other reasonable task (which may not be stated here) as requested