Commi at IHG Career

, , Qatar -

Full Time

Start Date

Immediate

Expiry Date

04 Apr, 26

Salary

0.0

Posted On

04 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Service Techniques, Menu Knowledge, Recipe Adherence, Food Quality, Hygiene Standards, Mise-en-place, Communication Skills, Task Management, Flexibility, Creativity, HACCP Knowledge, Food Safety, Culinary Certification, Time Management, Professional Grooming, Resource Efficiency

Industry

Hospitality

Description

Your day to day •Possess thorough knowledge of the establishment’s facilities, operations, and personnel. •Demonstrate strong understanding of food service techniques and menu content. •Strictly follow all recipes, methods, and instructions provided by the immediate supervisor. •Ensure consistent preparation, presentation, and quality of all food items. •Always maintain the highest food quality and hygiene standards. •Ensure mise-en-place is properly completed prior to each service period. •Adapt effectively to various shift patterns and section requirements. •Respond calmly and professionally to any situation as it arises. •Report all significant matters promptly to the senior chef. •Keep all kitchen equipment and utensils clean, hygienic, and in proper working condition; immediately report any malfunction or damage to management. •Maintain full understanding and safe operation of all electrical and mechanical kitchen equipment. •Ensure correct use and cleaning of all equipment to extend service life and prevent damage. •Adhere strictly to hygiene and sanitation standards established by the hotel when handling food. •Practice resource efficiency regarding food, paper supplies, electricity, and water. •Comply with HACCP standards and food safety practices. •Perform additional duties and participate in special projects as assigned. GENERAL •Report for duty on time in accordance with the weekly rota. •Communicate effectively with all other departments. •Attend meetings, training sessions and any other required meeting or training session. •Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations. •Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager. •Aware of the hotel fire and safety and emergency procedures •Knowledgeable of the menu, food items and goods handled in designated area •Constantly maintain a high standard of food preparation, control wastage and spoilage. •Ensures a clean, professional appearance according to hotel grooming standards •Follow discipline on all procedures (HACCP, Health and Safety, and Food Safety Management, Fire and Safety) effectively. •Meet maximum creativity and understanding of food, by creating dishes and assisting with menu development. •Achieve customer satisfaction rating of above expectations. • PERSONAL CHARACTERISTICS Education •High School qualifications; any culinary certification •Completion and awarded Basic Food Hygiene Certification •Completion and awarded HACCP Certification is an advantage • Experience •At least 3 years previous experience in a hotel or branded units •Minimum 1 years in similar capacity •Knowledge of volume production and ability to maintain the highest quality standards. Technical •Competent Oral and Written Communication Skills •Ability to follow standards recipes and convert quantities mathematically •Knowledge of procedures and methods used in the preparation, production, presentation and storage of food items • Personal Attributes •‘Can do’ attitude and a high level of energy •Professionally groomed •Able to manage task simultaneously; and priorities •Flexible and aware of the pressure points within the kitchen environment and adapt to each situation with maturity and calmness. Always goes the extra mile to ensure guests satisfaction.

Responsibilities

The Commi is responsible for food preparation, ensuring quality and hygiene standards are met, and following recipes and instructions from supervisors. They must maintain kitchen equipment and adhere to safety and sanitation practices.