About the job
Join our esteemed client, a renowned restaurant group celebrated for its award-winning culinary experiences in Dubai. We are excited to invite a passionate and skilled Commis 3 to our expanding team, as we open new outlets to delight our customers.
The Commis III will work directly under the guidance of the Executive Chef, collaborating with the Sous Chef/CDP/DCDP to ensure the kitchen operates smoothly and efficiently.
Key Responsibilities:
- Maintain high standards of work as per the Executive Chef's directives.
- Prepare, cook, and serve food as assigned, consistently ensuring quality and presentation meet our high standards.
- Monitor stock levels and manage ordering within your section.
- Assist in achieving food cost targets and kitchen objectives.
- Conduct daily and weekly kitchen procedures, including temperature checks and proper food labeling.
- Identify and report any hazards or equipment defects to a senior chef.
- Uphold exceptional personal hygiene and maintain a clean, professional uniform.
- Follow company protocols regarding kitchen cleanliness, food storage, and hygiene regulations diligently.
- Assist with the receipt and storage of deliveries, ensuring compliance with company procedures.
- Punctually report to the manager on duty at the start of each shift.
- Understand menu planning and stock control to contribute to the kitchen's gross profit.
- Be familiar with kitchen opening and closing procedures, executing them as assigned.
- Maintain cleanliness in your work section and assist with hygiene-related tasks as requested by senior chefs.
- Be knowledgeable about hygiene controls and the chemicals utilized in the kitchen environment.
- Understand and act upon fire safety procedures.
- Take responsibility for personal development in conjunction with the Executive Head Chef.
- Support the smooth operation of the kitchen.
- Participate in meetings and training sessions as required.
- Comply with reasonable requests from superiors.
- Assist in other sections or with additional duties when the kitchen is short-staffed or during high volume periods.

