Commis 1 & 2 (Cold Kitchen)

Job 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