Commis I

Job description / Role

- Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present
- Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guests service.
- Actively participate in training of culinary skills to junior talents.
- Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
- Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops
- Ensure that station opening and closing procedures are carried out according to the standards.
- Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses.
- Ensure FIFO is practiced.
- Operate all kitchen equipment and conduct them with safety in mind at all times
- Ensure that all the food products are handled, stored, prepared and labelled properly 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 Chefs de Partie or Sous Chef in a timely fashion.
- Compliance with all safety regulations of assigned tasks
- 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.
- Make sure to log all information in the kitchen log book.
- Briefing with talents on new happenings and follow up.
- Cleaning schedule to follow.
- Always do the line check.
- Ensure full liaison with other members of the section and the kitchen team.
- Strong communication with Chefs de Partie of the section.
- Key relationship with all chefs and colleagues.
- Daily data collection and reporting of issues as they arise.
- Vegetables, dried goods and other food related items to be stored properly.
- Understand and apply the principles of HACCP program.

- 2+ years experience in western Kitchen
- Demonstrate initiative at all times
- Strong desire to improve on skills and knowledge
- Ability to produce own work in accordance with a deadline.
- Ability to produce own work in accordance with deadline.
- Should understand how to read recipes and a good knowledge of cooking.
- A true "team-player" mentality and flexible attitude towards a diverse set of tasks.
- Strong interpersonal and problem solving abilities.
- Good practical, operational and adequate administrative skills.

About the Company

The First Group is a British-owned international property development company based in Dubai. The focus is on delivering innovative overseas property developments and solutions to meet the demands of the international property investment market.

As an emerging property market specialist and one of the region\\'s leading independent serviced residential and commercial building developers, The First Group prides itself on offering clients quality off-plan developments, unrivalled services and pioneering products for the finest investment opportunities in Dubai and the Northern Emirates.

With over 20 years\\' experience in the international property market and unparalleled commitment to excellence in all areas, including construction, design, finish and service, choosing to invest with The First Group offers a reliable and secure investment in one of the world\\'s most lucrative property markets.