Commis 3 at Accor

Dubai, Dubai, United Arab Emirates -

Full Time

Start Date

Immediate

Expiry Date

12 Feb, 26

Salary

0.0

Posted On

14 Nov, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Mise-En-Place, Food Storage, Recipe Reading, Cooking Knowledge, Communication Skills, Teamwork, Hygiene, HACCP

Industry

Hospitality

Description

Company Description Fairmont The Palm is a luxury, world-class resort located on the iconic Palm Jumeirah Island in Dubai. The hotel features 391 guest rooms and suites with dedicated Fairmont Gold rooms and lounge. A total of 11 food and beverage outlets on property offer international dining options including Michelin Guide recommended 2022 and 2023 Little Miss India, Frevo - Brazilian Churrasco experience, Seagrill Bistro, Ba Restaurant and Lounge, Blowfish, Flow Kitchen, The Cigar Room, Vuvuzela and others. Fairmont The Palm also features an expansive pool and beach area with a health club, Serenity Spa Dubai - The Art Of Well Being and the Fairmont Falcons Kids’ Club. Job Description Organizes together with the Chef de Partie shifting in the section with regard to mise-en-place production and its service Takes orders from his/her Chef de Partie and carry them out in the correct manner Is responsible for completing the daily checklist regarding mise-en-place and food storage Together with his/her Chef de Partie writes daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/ Sous Chef in order to achieve the high stock rotation desired in his/her section Maintains good colleagues relations and motivate colleagues Works to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/ Sous Chef Checks the main information board regarding changes in any Banquets or other information regarding the organization Reports any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out Passes all information to the next shift about functions Maintains the Hygiene and HACCP records in accordance to the regulations Other tasks as assigned. Qualifications Completed kitchen apprentice or chefs training courses for at least one year At least 1 or 2 years in a five start international chain hotel Should understand how to read recipes and a good knowledge of cooking Good communication skills

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Responsibilities

The Commis 3 organizes mise-en-place production and service under the guidance of the Chef de Partie. They are responsible for maintaining hygiene records and ensuring smooth communication between shifts.