Commis 1 - Fairmont

Job description

Company Description

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Job Description

Job Summary:

As a Commis 1 at Fairmont Doha, you will support the kitchen team by preparing and cooking dishes according to the standards and specifications set by the Chef de Partie and Sous Chef. This role requires a solid understanding of culinary techniques, excellent organizational skills, and a passion for creating exceptional food. You will have the opportunity to further develop your skills and advance in your culinary career within our prestigious establishment.

 

Key Responsibilities:

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Food Preparation:  Assist in the preparation, cooking, and presentation of dishes in your designated section. Ensure that all food items are prepared according to recipes and presentation standards.

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Station Management:  Efficiently manage your assigned station, including organizing and preparing ingredients, maintaining cleanliness, and ensuring timely service during busy periods.

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Quality Control:  Monitor the quality of ingredients and finished dishes, making sure that all items meet the high standards of Fairmont Doha.

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Hygiene & Safety:  Adhere to all hygiene and safety regulations, including proper handling and storage of food items, maintaining a clean and organized work area, and following health and safety protocols.

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Inventory Management:  Assist with inventory control, including monitoring stock levels, managing supplies, and minimizing waste in your section.

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Learning & Development:  Continuously seek to improve your culinary skills and knowledge. Take feedback constructively and apply it to enhance your performance.

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Team Collaboration:  Work collaboratively with other kitchen staff, including Commis 2, Commis 3, and senior chefs, to ensure smooth kitchen operations and a positive working environment.

Qualifications

Qualifications:

· 
Experience:  Minimum of 1-2 years of experience in a similar role within a high-end hotel or restaurant environment. Prior experience in a specific cuisine or high-volume setting is advantageous.

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Education:  Culinary diploma or equivalent qualification from a recognized institution is preferred.

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Skills:

·  Proficiency in basic culinary techniques and kitchen operations.
·  Strong organizational and time-management skills.
·  Ability to work efficiently under pressure and in a fast-paced environment.
·  A keen eye for detail and a passion for culinary excellence.
·  Good communication and teamwork skills.