Commis 3 Full Time

About The Role

Produces a consistent and high-quality product in the assigned Place of Work and provides a courteous, professional, efficient,t and flexible service consistent with TMH Standards Policies & Procedures in order to maximize guest satisfaction.

Key Duties And Responsibilities

• Maintains good employee relations and motivates colleagues.
• Keeps the section clean and tidy.
• Performs all duties and tasks in the assigned Place of Work to the standard set.
• Ensures adherence to quality expectations and standards.
• Follows all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the manager; complete safety training and certifications.
• Ensures uniform and personal appearance is clean and professional; maintains confidentiality of proprietary information; protects company assets.
• Recognizes good quality products and presentations.
• Maintains high sanitation standards throughout the working station to avoid cross-contamination.
• Knows and understands the F&B and Food Production basic Policies and Procedures and ensures implementation and compliance of it.
• Adapts and maintains all the Service Standards established for the F&B and Food Production department.
• Performs departmental cleaning duties in the assigned section/outlet as per the established cleaning schedule in coordination with the Stewarding Department
• Assists the Chef de Partie & Demi Chef in the production of the mise-en-place for the elaboration of all menus according to standard recipes.
• Ensures that high-quality production is achieved while keeping in mind the cost control.
• Manages time effectively by meeting deadlines on time.
• Assists the Chef de Partie and the Demi-Chef in the production and distribution of food items according to requirements.
• Adheres to the health, hygiene, and safety regulations in the kitchen in accordance to Dubai Municipality rules & regulations in compliance with the HACCP policies and procedures, and is responsible for integrating them in the daily operation.
• Reports for duty punctually always wearing the correct uniform and name tag.
• Projects at all times a positive and motivated attitude and exercise self-control.
• Always maintain a high standard of personal appearance and hygiene.
• Ensure that the Place of Work and surrounding area is kept clean and organized at all times.
• Maintains a good rapport and working relationship with staff in the Place of Work and all other departments.
• Attends and contributes to all Departmental and Hotel Training staff meetings as scheduled and other related activities.
• Undertakes all training provided by senior Chefs in good faith and diligence; as well as record such trainings for your future reference and improvement.
• Supports the Departmental Training Function in the Department assigned.
• Responds to any changes in the Food & Beverage Department function as dictated by the industry, company, and hotel.
• Always provides a courteous and professional service.
• Ensures a high standard of communication within his department and with other departments of both hotels.
• Participates in providing and receiving constructive criticism concerning the Department and the Hotel as a whole, to improve efficiency, productivity, and guest service.

Experience & Educational Requirements

• Hospitality Qualification
• Achieved Basic Food Hygiene Certificate
• 1 year in similar position in a five star hotel
• Computer literate in Microsoft Window applications an asset
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work on own or in teams
• Ability to take decisions
• Ability to administer disciplinary action
• Good product knowledge
• Ability to produce check lists
• HACCP control knowledge
• Understanding Differences
• Drive for Results Organized and disciplined, dedicated and loyal