Commis 3

Under the general direction of the Cook I and / or Cook 2 and / or the Demi Chef and / or the Chef de Partie and within the  limits of established Rixos Bab Al Bahr Policies and Procedures oversees and directs the day to day Operation of the Food & Beverage Production Department and maintains the overall efficiency of standards set. 

Responsibilities

1. He/she will have to prepare their own inventory list for their station.
2. 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.
3. Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
4. 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
5. Has to provide the Executive Sous Chef with recipes and costing as per the requirement
6. Assists and proposes to the Executive Sous Chef special Food Promotions Events and other Food related activities for her/his outlet
7. Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained.
8. Controls food wastage without compromising on food quality.

Qualifications :

Diploma or degree in vocational hospitality. Fresher from a culinary school.

Remote Work :

No

Employment Type :

Fulltime