Commis 1 - Catch

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From the very first opening of the St. Regis New York, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. As the original house of luxury, St. Regis continues to redefine modern luxury through great service. The St. Regis Abu Dhabi merges authentic Arabian hospitality with more than a hundred years of bespoke St. Regis tradition.

Crafted for modern connoisseurs who desire exceptional experiences, The St. Regis Abu Dhabi is the social epicenter for royalty, the discerning traveler and luminaries in the art of living. The hotel comprises of 283 fabulously appointed guest rooms including 55 suites, most of which have incredible views of both the Arabian Gulf and the city of Abu Dhabi, along with the breathtaking one of a kind Bridge suite between the two Nation Towers.

The St. Regis is a part of the Marriott International, a constant growing and a leading global hospitality company, with more than 8,000 properties in 131 countries and territories. The core of the hotel are our staff whom we address as Hosts as they are the ultimate luxury ambassadors of our hotel, striving to provide exquisite stay to our guests and memorable experiences each day. Pursue your passion for a dynamic career and grow your expertise at the best address! We invite you to explore your career at The Abu Dhabi's finest urban resort, The St. Regis Abu Dhabi.

Should demonstrate initiative at all the times, strong desire to improve on skills and knowledge. A Commis 1 & 2 should have the ability to produce own work in accordance with deadline and seek own solutions to the minor obstacles that occur from time to times.

• Review the daily production sheets with chef de partie or sous chef when the first is not present.
• Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service
• Actively participates in training of culinary skill to junior talent and apprentices
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
• Ensures that station opening and closing procedures are carried out to standard.
• Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses
• Operate all kitchen equipment and conduct them with safety in mind at all the times.
• Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie or sous chef in a timely fashion.
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program .
• Adhere to all environment policies and programs as required.
• Other reasonable duties as required.
• Make sure to log all information in the kitchen log book.
• Briefing with talent on new happenings and follow up.
• Monitor delivery and delegate to arrange accordingly.
• Cleaning schedule to follow.
• Always do the line check.
• Kitchen log book to be filled out.
• Run the section with great confident and sense of urgency.s.

PREFERRED QUALIFICATION

Post graduate and basic Apprenticeship

Minimum of 1 or 2 years in a similar position in a high volume internationally recognized luxury hotel chain or food and beverage establishment.