Commis I - Pastry
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Key skills for this role
About the Role
IHG is hiring a Commis I - Pastry for InterContinental Doha to assist in daily food preparation and maintain quality standards. The role involves supporting the Chef de Partie, controlling food stock, and ensuring hygiene.
Key Skills for This Role
Responsibilities
- Support Chef de Partie or Demi Chef de Partie in daily operation and work.
- Work according to menu specifications set by the Chef de Partie.
- Keep work area in hygienic conditions according to hotel rules.
- Control food stock and food cost in your section.
- Prepare daily mise en place and food production in different sections of the main kitchen or satellites.
- Follow instructions and recommendations from immediate superiors to complete daily tasks.
- Ensure highest standards and consistent quality in daily preparation and keep up to date with new products, recipes, and techniques.
- Coordinate and participate with other sections on requirements, cleanliness, wastage, and cost control.
Requirements
- Experience in pastry or kitchen preparation
- Knowledge of food safety and hygiene standards
- Ability to work according to menu specifications
- Team player with good communication skills
Full Job Posting
About us
- As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand.
- Towering over the city center, our luxury Doha hotel is one of the tallest in Qatar, located in the exclusive West Bay area.
What’s the job?
- As Commis I, you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities.
- Promote the desired work culture by living the 5 winning ways value – Do the Right thing, Show we care, Aim Higher, Celebrate Difference, Work better together.
Your day to day
- Support Chef de Partie or Demi Chef de Partie in the daily operation and work.
- Work according to the menu specifications by the Chef de Partie.
- Keep work area at all times in hygienic conditions according to the rules set by the hotel.
- Control food stock and food cost in your section.
- Prepare the daily mis en place and food production in different sections of the main kitchen or satellites.
- Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks.
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
How do I deliver this?
- True Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests.
- True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you.
- True Listening: focusing on what your guest is saying, picking up on body language, and understanding what the guest wants and needs.
- True Responsiveness: providing guests with what they need in a timely and caring manner.
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