Commis I - Bakery
About the company
We are far more than a worldwide leader in hospitality. We welcome you as you are and offer opportunities to find a role and brand that truly match your personality and aspirations. At Ennismore, we are committed to supporting your growth and learning every day, ensuring that your work brings purpose and fulfillment to your life. During your journey with us, you will have the opportunity to explore limitless possibilities, shape your own story, and help us imagine the future of hospitality together.
Rixos Premium Dubai JBR is a luxury hotel that delivers authentic Turkish hospitality with exceptional service standards. The hotel redefines luxury by offering a unique and unforgettable holiday experience, creating a new meaning for modern hospitality and leisure.
Your tasks
Main duties and responsibilities
- He or she will have to prepare their own inventory list for their station.
- He or she should have the ability, knowledge, and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required.
- Has to make sure that standard recipes and plating guides are followed at all times in his or her outlet.
- Provides the executive sous chef with daily market list for his or her outlet and controls personally all goods received, in order to guarantee the quality and quantity.
- Has to provide the executive sous chef with recipes and costing as per the requirement.
- Assists and proposes to the executive sous chef and executive chef special food promotions, events, and other food-related activities for his or her outlet.
- Interacts and communicates with outlet supervisors on daily basis and makes sure all food items sent to the outlets are well explained.
- Controls food wastage, without compromising on food quality.
- Recommends changes in systems and procedures to increase efficiency and improve service levels.
- Responsible for maintaining records and documentation in his or her area as per operational control requirements.
- Maintains excellent intra-departmental communication by means of log books and various other memoranda as specified by the executive chef.
- Performs as per operational standards.
- Proper grooming at all times.
- Attends training classes as per schedule.
- Shows fullest cooperation and respect within the team and other departments.
- Is aware of the daily activities and has product knowledge of all the hotel facilities.
Organization & set up
- After the set-up of buffets and before the arrival of the customers, and also during the service time, he or she must check the quantity and quality of the food items, as well as the presence of food labels (name-tags) if required.
- Attends the communication meetings of his or her outlet, such as daily briefings.
- Personally checks at the end of his or her shift that all equipment is properly working, clean, are in appropriate place and nothing is left around which can be hazardous to others.
- At the end of the shift or the day, he or she has to communicate all information that the next shift or the supervisor has to know for smooth running of the operation.
- Shares his or her skill and knowledge with all employees.
- Applies HACCP as per the hotel standard.
During the operations, in the restaurant and in front of the guest
- Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.
- Makes sure buffets are refilled at all times and all food quality of the products is as per our standard.
- Creates an atmosphere of tranquility amongst the brigade.
- Checks the standard and quality of food which leaves the kitchen.
Requirements
- Full compliance with HACCP standards and certification
- Diploma or degree in vocational hospitality, 2–3 years experience in 4-5 star hotel
What we offer
- Competitive salary
- Duty meals provided; breakfast, lunch, dinner, midnight meal, and coffee breaks
- Vacation tickets and benefits provided by the hotel
- Medical insurance provided
Other
Additional information Main focus on the pastry.