Commis III

JOB SUMMARY

Prepare ingredients for cooking including portioning chopping and storing food. Wash and peel fresh fruits and vegetables. Weigh measure and mix ingredients. Prepare and cook food according to recipes quality standards presentation standards and food preparation checklist. Prepare cold foods. Operate ovens stoves grills microwaves and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Setup and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area tables tools knives and equipment. Check and ensure the correctness of the temperature of appliances and food.

Follow all company and safety and security policies and procedures; report maintenance needs accidents injuries and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand sit or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees including bending twisting pulling and stooping. Move lift carry push pull and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

SCOPE / BUSINESS CONTEXT

• A Full Time position based at Al Maha Desert Resort and Spa The Luxury Collection.
• Number of Direct Reports 0
• Titles of Direct Reports 0

CANDIDATE PROFILE

Experience:

• 1 year

Skills and Knowledge

• N/A

Education or Certification

• N/A

SPECIFIC DUTIES

The following are specific responsibilities and contributions critical to the successful performance of the position:

Food Safety

• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with food safety and handling policies and procedures such as product rotation First InFirst Out (FIFO); dating labeling cleaning and organizing coolers/freezers/storage areas; and Cold Chain compliance across all foodrelated departments and areas.
• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Maintain kitchen logs for food safety program compliance
• Maintain uptodate knowledge of company Food Safety Programs within assigned area of responsibility as well as Dubai Municipality standards.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers including monitoring freezer systems such as fans drains and doors for proper operation and report issues or problems to facility management.
• Follow instructions given by your PIC (Person in Charge)
• Do in practice what you have learned in training.

Kitchen Tools & Equipment

• Use kitchen tools safely and appropriately including using appropriate tools to open cartons boxes and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
• Use measuring tools (for example scale measuring cups measuring spoons) to precisely measure ingredients and portion sizes.

Food Preparation

• Prepare and cook food according to recipes quality standards presentation standards and food preparation checklist establishing priority items.
• Prepare ingredients for cooking including portioning chopping and storing food before use.
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
• Test foods to determine if they have been cooked sufficiently using methods such as tasting smelling or piercing them with utensils.
• Weigh measure and mix ingredients according to recipes or personal judgment using various kitchen utensils and equipment.
• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Prepare cold foods including preparing salads cold sandwiches condiments and dressings.