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COMMIS
- Responsible for the optimal preparation and production of foods while ensuring quality and observing costs.
- Prepare and cook customer orders for daily operations assigned by the Head Chef based on the highest quality standard of the restaurant.
- Responsible in checking and tasting the food before the service
- Maintain a pace of work, which allows supplies to be cleaned and put in their proper place, which meets business demands.
- Must be familiar with all menu items, their preparation and their service procedure
- Assists in receiving items and taking inventory as required and advise supervisor of low inventory items
- Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters.
- Assure exceptional customer service to all customers by communicating in a pleasant, friendly, and professional manner at all times
- Receive and store all food to outlet standards.
- Check the quality and quantity of raw materials received
- Ordering kitchen supplies and maintaining optimum stock levels and requisition of the hot kitchen depending on both internal and external customers
- Reporting on problems affecting the smooth running of kitchen section to superiors
- Work in any station of the kitchen when necessary.
- Respect all company property.
- Responsible for high levels of hygiene control and health and safety when dealing with food
- Perform other related functions that may be assigned from time to time.
Education: Hotel and Restaurant Management, Culinary Arts
Degree:Any Business Course
Experience:3 to 5 years Italian cuisine experience in the area of
Years & Type of Experience: Hospitality, Food & Beverage
Certificate / Licenses: Not applicable
How to apply? Pease forward your detailed resume at hrcv@parisgroup.ae
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