COMMIS I

at  Emirates Flight Catering

KEY RESULT AREAS:

1. Ensure timely, proper and efficient preparation of all products according to specifications, recipes and orders within
   his/her allocated area.
2. Ensure that commis II & commis III are guided, trained and supervised to deliver allocated tasks on time and have clearly
   understood the instructions / expectations from the team.
3. Manage the section/shift specific production planning, resource management, material and equipment scheduling,
   cooking, dishing & cutting.
4. Attempt to revisit recipes through trials and innovative ideas using previous experience and guidelines with a focus on
   reducing costs without compromising on quality within the section/area of operation, keeping the supervisors pre informed of any such trials/efforts.
5. Ensure arrangement and dishing of food items according to specified menus in compliance with the established Hygiene
   and Safety Procedures.
6. Ensure appropriate storage of products according to food safety and quality guidelines.
7. Always maintain high standards of food hygiene, cleanliness and tidiness in the kitchen, storage, chillers and freezers.
8. Share ideas with seniors on ways to reduce costs/ expenses in a pro-active manner.
9. Check, sort, receive and reject received ingredients to ensure compliance with specifications
10. Allocate and ensure that the Commi II & Commi III are completing tasks on time, provide feedback & advocate policies
    and procedures.

EDUCATION QUALIFICATION:

a) Minimum Senior Secondary School certificate

WORK EXPERIENCE:

a) Years of Experience: Minimum 2 yrs. experience including any apprenticeship or industrial training duration OR 3 years*
experience in lieu of technical qualifications
b) Area of Experience: Culinary field

SKILLS:

• Effective commuincation skills
• Good organisational skills
• Attention to detail
• Strong interpersonal and problem solving abilities
• Ability to multi-task
• Supervisory & Teamwork skills

The position entails the preparation and cooking of food in adherence to recipes, quality, and presentation standards, as well as food preparation checklists. The incumbent is tasked with readying ingredients for cooking, encompassing portioning, chopping, and food storage procedures. Additionally, they are responsible for aiding in the daily operation of a designated area, ensuring compliance with departmental standards and protocols.