HVAC Technician VOGO - ABU DHABI GOLF RESORT AND SPA - L.L.C - O.P.C

Job Summary:

As a Commis 2, you will play a vital role in supporting the culinary team by assisting in the preparation of food items and maintaining a clean and organized kitchen. This role involves working under the supervision of senior chefs and contributing to the overall efficiency and success of the kitchen.

Job Specifications:

Education:

· High school diploma or equivalent; additional education or certification in hospitality or a related field is a plus.

Training/Experience:

· Proven experience in a supervisory or leadership role, preferably in a hospitality or food service setting.

· Strong knowledge of hygiene and safety standards in a kitchen environment.

· Excellent organizational and communication skills.

· Ability to work in a fast-paced and dynamic environment.

· Basic computer skills for inventory management and scheduling.

· Physical ability to lift and carry heavy objects and stand for extended periods.

Main Duties & Responsibility

Safety and Security

• Notify your manager/supervisor immediately in the event of work-related incidents or any other injuries.
• Discern and rectify hazardous job methods or circumstances and/or relay them to management and security/safety staff.
• Abide by the safety and security directives and processes of the organization and department to guarantee a spotless, secure, and protected atmosphere.
• Adhere to property-specific procedures when confronted with critical situations (for instance, evacuations, medical crises, natural calamities).
• Preserve vigilance concerning unwanted individuals present on property premises.
• Observe the policies and procedures for the secure use and storage of gear, machinery, and tools.

Utilize the correct gear, and apply appropriate lifting techniques when needed to prevent harm.

• Successfully accomplish relevant safety education and gain certifications for executing work assignments.

Guidelines and Protocols

• Safeguard the confidentiality and safety of visitors and colleagues.
• Preserve the secrecy of exclusive resources and data.
• Adhere to corporation and sector directives and methodologies.
• Defend corporate apparatus, gear, machinery, or other resources in alignment with organizational guidelines and methodologies.
• Warrant that attire, nametags, and individual presentation are immaculate, sanitary, expert, and congruent with corporate directives and methodologies.
• Fulfill any additional job responsibilities as assigned by supervisors that are within reason.

Key Responsibilities

1. Food Preparation:
• Assist in the preparation and cooking of various dishes according to established recipes and standards.
• Handle basic cooking tasks, such as chopping, slicing, and portioning ingredients.
2. Station Support:
• Work in specific culinary stations as assigned by senior chefs.
• Learn and execute tasks related to the assigned station under supervision.
3. Ingredient Handling:
• Receive and inspect food products, ensuring they meet quality standards.
• Assist in the proper storage and rotation of ingredients.
4. Cleaning and Maintenance:
• Maintain cleanliness and organization in the kitchen, including workstations and equipment.
• Follow sanitation procedures to ensure a hygienic working environment.
5. Recipe Adherence:
• Follow recipes and portion sizes accurately to maintain consistency.
• Seek guidance from senior chefs on preparation techniques and presentation.
6. Collaboration:
• Work collaboratively with other kitchen staff to ensure smooth operations.
• Communicate effectively with chefs, cooks, and fellow team members.
7. Quality Control:
• Monitor the quality of ingredients and finished dishes.
• Report any issues or discrepancies to senior chefs.
8. Efficiency:
• Work efficiently to meet production schedules and service deadlines.
• Assist in the timely preparation and assembly of menu items.
9. Training and Learning:
• Participate in training sessions to enhance culinary skills.
• Seek opportunities to expand knowledge of cooking techniques and cuisine.
1. Adaptability:
• Adapt to the dynamic needs of the kitchen, assisting in various tasks as required.
• Demonstrate a willingness to learn and take on new responsibilities.