A Global renowned Italian restaurant in Dubai is seeking an experienced Commi Chef 1 - Italian Cuisine for immediate hiring.
• Strong Knowledge of Italian Cuisine.
• You must hold or willing to pass PIC exam (Person in Charge training).
• Set up station properly and on time for each service. period and make sure that required mis en place is ready on time.
• To monitor stock movement and be responsible for ordering on your section.
• To participate in communicating actively within the department.
• Make sure all food is prepared by recipes designated by the Sous chef / Chef de cuisine.
• Report any change of food quality in the preparation to CDP / Sous chef.
• To ensure knowledge of the products dishes are maintained and communicated to all involved personnel.
• Be able to work in another area when needed and take part in cross training when directed.
• Actively participate to learn record and transmit our culinary skills and recipes to junior chefs and apprentices.
• To comply with the Executive chef / chef de cuisine / sous chef by implementing a new menu / dishes and new regulations.
• Keeps over production and food waste to a minimum in order to reduce food cost expense.
• Report any and all deficiencies in maintenance issue kitchen equipment functionality and quality of food products to chef de partie / Sous chef immediately.
• In the absence of the executive to take over his responsibilities.
• Adhere to all environmental policies and programs as required.
• Ensure compliance with food handling and sanitation standards within their respective areas.
• Work together with the Chef de Partie on the challenges which are highlighted every month in the Hygiene Audit.
• Proper storage of food.
• FIFO (First in first out).
• Make sure that all Standards and Procedures are in place and followed.
• Temperature control.
• Dating and labelling of food items.
• Receiving of food making sure that everything is according to standard.
• Maintain decoration that is made out of food.
• Apply with the personal and grooming standards of the hotel.
• Cleaning and Sanitation of the kitchen.
• Overtime will be approved on business demands by the Sous Chef/Chef de Cuisine.
• 6 Days a week, One day Off.
