Commis Chef (Il Gattoprado Restaurant - Dubai)

Position:Commis Chef

Location :Gattopardo Restaurant Dubai, United Arab Emirates

Department : BOH-Kitchen

Reports to: Head Chef/Sr. Sous Chef/Sous Chef/Jr. Sous Chef

Job Overview

As the Commis Chef, you will be accurately and efficiently be cooking the food section appointed to them (Hot Section, Cold Section, Grill/Pan Section, Fish Section & etc) by the Head Chef or section heads.

You will be responsible to prepare and portion food products prior to cooking. Additionally, to also perform other duties in the areas of food and final plate preparation with focus on final presentation, including plating, and garnish as appropriate as possible.

Core Responsibilities

To ensure that all potentially hazardous foods at the correct temperature according to the HACCP guidelines.

To ensure compliance with food hygiene and Health and Safety standards.

To assist all seniors on completing all storage, stock rotation and cleaning tasks for the section to the required standard within the given time.

To assist all seniors on ensuring that the production, preparation, and presentation of food are always of the highest quality.

To be able to operate kitchen equipment likebraisingpan,bakingovens, stoves,grills, microwaves and fryers.

To be responsible for preparing and cooking all food items by therecipeand to specification.

To always keep work area in hygienic conditions according to the rules set by the Company.

To prepare ingredients for cooking, including portioning, chopping, and storing food.

To coordinates daily tasks with the Demi Chefs/Chef De Partie/Jr. Sous Chef/Sous Chef.

To ensures that all food being prepared is with high quality dishes within the speciality section as directed by your Chef De Partie.

To follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

To complete daily mise en place tasks for the section to the required standards within the given time as directed by seniors.

Departmental/Operational Responsibilities

To ensure all food is prepared as per food preparation requirements.

To be responsible to maintain cleanliness, sanitation at the assigned work area.

To ensure strict compliance with food handling and sanitation standards.

To follow and ensures that compliance with all applicable laws and regulation are followed.

To make sure to be knowledgeable of all standard procedures and policies pertaining to food preparation,receiving, storage and sanitation.

To check and arrange the deliveries in each section as required.

To always act and perform accordingly to Gattopardo Restaurant standards and protocols.

To ensure each section is controlling mise-in-place quality, quantity and is storing it correctly.

To cook food according to recipes, quality standards, presentation standards and food preparation checklist.

To always keep all work areas and surfaces clean and tidy and assist with routine cleaning schedules as required.

To do slices, grind and cooks meats and vegetables using a full range of cooking methods.

To prepare and washand peel fresh fruits, vegetables and also able to weigh, measure andmixingredients on correct proportions.

To set-up the station withparstocks of menu items, and prepare the dishes designated for that station.

People Management

To work as a team to promote harmonious working relationships within kitchen team.

To deputise and take responsibility in the absence of the Demi Chef De Partie.

Instruct and train kitchen porters on proper washing and disinfecting of kitchen area, workstations, tables, tools, knives, and other equipment.

To asist the section heads of guiding and training the new joiners of same level or subordinates.

Communication

To support on your shift internal communications requirements linking kitchen personnel with other operating departments.

To attend briefings and shares any operations concerns to the head of department if any.

Leadership

Must possess a cheerful outlook and could work with a variety of people and in cooperation with co-workers efficiently and effectively.

To assist all seniors on ensuring correct methods are used for preparation of food and to check presentation.

To assist other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.