Commis I

Swissôtel Al Murooj Dubai 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 Swissôtel standards. The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Swissôtel 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. Follow all kitchen regulations as outlined and directed Swipe in and out has to be done in uniform, not before being 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, and accurately contributing to required full compliance. Administration: The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible The ability to respond properly in any hotel emergency or safety situation. The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise. The ability to sign acceptance for tools, knives, uniforms etc. And will pay back to the company for

**Required Qualifications:** College Graduate or equivalent Education from an accredited culinary institute or equivalent formal culinary training program Minimum one (1) year of professional kitchen experience in a fine dining or upscale hospitality establishment Demonstrated proficiency in food preparation, plating, and presentation standards Comprehensive knowledge of HACCP protocols and food safety regulations Proven ability to work independently and maintain strict adherence to established procedures and specifications Strong organizational and time management capabilities in a fast-paced kitchen environment Proficiency in operating standard commercial kitchen equipment and tools Ability to maintain composure and professional demeanor under demanding operational conditions

Planning & organizing: handle requisitions for next day with guidance; prioritise, plan and organise daily tasks to ensure on-time delivery. Follow instructions and work closely with senior culinary leadership. Assist in mise en place and station setup. Report to kitchen at scheduled times; wear uniforms per standards. Maintain quality and presentation per recipes, photos, and guidelines. Keep work areas clean and organized; follow sanitary requirements and HACCP. Practice waste minimization and assist in meeting food cost targets. Cooperate with staff; perform other tasks as assigned; ensure mise en place remains for next shift; use production lists and handover SOP. Accommodate dietary requests; handle and rotate food per procedures. Maintain safety and sanitation of area and equipment. Maintain positive attitude and professional demeanor. Communicate with supervisors and colleagues. Prepare and plate items promptly; set up station; safety checks on equipment. Ensure all food items are covered, dated, and labelled. Work across stations as needed and participate in cross-training. Assist in same-day and advance preparation as directed. Ensure food items for storage are labeled and stored per guidelines. Work unsupervised when required. Be flexible to business needs and hours. Clean oven tops and surfaces; assist stewards with daily cleaning tasks. Follow all kitchen regulations; maintain uniform swipes. Adhere to environmental protocols promoting energy and water efficiency, waste reduction, and sustainable purchasing. Participate in meetings; respond to emergencies; sign for tools and uniforms; repay items as required.