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Commis I - Holiday Inn Doha - The Business Park

Intercontinental Hotels Group (IHG)

2 - 3 years United Arab Emirates - United Arab Emirates

Any Nationality


, Posted on March 19, 2018 1 Opening

Job Description

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Job Overview: Under the supervision of the Chef in Charge and according to the Outlet's requirements, prepare food items following recipes and menus, and responsible for the timely preparation, set up and replenishment of mise-en-place.
Duties and Responsibilities
1. Assist Demi chef or Chef De Partie in the performance of their culinary and other duties, the needs of the outlets and company standards.
2. Preparation of food items according to recipes and menus, including specialized food production for 'Theme Nights', buffets, banquets and a la carte.
3. Supervise and coordinate the activities of subordinates ensuring their work is produced to standard, taking full charge of the section and staff when directed to do so.
4. Checks the daily menus, function sheets, par stocks and mise en place lists.
5. Records all recipes and procedures in own recipe book.
6. Ensure cleanliness, hygiene and maintenance of all work areas, utensils, equipment, tables, fridges, freezers, kitchen area and cold rooms.
7. Supervision of buffet replenishment and clearance.
8. Preparation and set up daily mise en place and buffets as per standards.
9. Arranges plates and helps in dishing our meal portions according to Kitchen Order Tickets (KOTs).
10. In charge of food hygiene and temperature control for responsible section.
11. As directed, prepares staff rosters.
12. Store requisitions and stock control, as directed, in accordance with FIFO system (first in first out).
13. All other duties assigned by sous chefs and direct supervisors.
Under the supervision of the Chef in Charge and according to the Outlet's requirements, prepare food items following recipes and menus, and responsible for the timely preparation, set up and replenishment of mise-en-place.
Duties and Responsibilities
1. Assist Demi chef or Chef De Partie in the performance of their culinary and other duties, the needs of the outlets and company standards.
2. Preparation of food items according to recipes and menus, including specialized food production for 'Theme Nights', buffets, banquets and a la carte.
3. Supervise and coordinate the activities of subordinates ensuring their work is produced to standard, taking full charge of the section and staff when directed to do so.
4. Checks the daily menus, function sheets, par stocks and mise en place lists.
5. Records all recipes and procedures in own recipe book.
6. Ensure cleanliness, hygiene and maintenance of all work areas, utensils, equipment, tables, fridges, freezers, kitchen area and cold rooms.
7. Supervision of buffet replenishment and clearance.
8. Preparation and set up daily mise en place and buffets as per standards.
9. Arranges plates and helps in dishing our meal portions according to Kitchen Order Tickets (KOTs).
10. In charge of food hygiene and temperature control for responsible section.
11. As directed, prepares staff rosters.
12. Store requisitions and stock control, as directed, in accordance with FIFO system (first in first out).
13. All other duties assigned by sous chefs and direct supervisors.


Industry Type : Hotels / Hospitality
Functional Area : Chefs / F&B / Housekeeping / Front Desk

Keywords

commis FIFO Chef In Incharge Chef De Partie Stock control Setup Demi Chef Food production Supervisor Temperature

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Intercontinental Hotels Group (IHG)


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