Commis II
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Key skills for this role
About the Role
We are seeking a dedicated, skilled, and detail-oriented Commis II to join the Culinary team at Our Habitas Ras Abrouq. The Commis II is responsible for preparing a.
Key Skills for This Role
Responsibilities
- Prepare, cook, and present food according to approved recipes, portion standards, and presentation guidelines
- Assist the Chef de Partie in the daily operation of the assigned kitchen section
- Prepare mise en place for all meal periods and ensure timely replenishment during service
- Maintain high standards of food quality, consistency, and presentation
- Follow all food safety, hygiene, sanitation, and HACCP procedures at all times
- Ensure proper storage, labeling, and rotation of food items using the FIFO method
- Monitor the quality and freshness of ingredients and report any discrepancies to senior chefs
- Assist in receiving, checking, and storing food deliveries according to established procedures
- Minimize food waste by following proper preparation, portioning, and storage practices
- Maintain cleanliness and organization of workstations, equipment, refrigerators, and storage areas
- Operate kitchen equipment safely and report maintenance issues promptly
- Support inventory counts and assist with stock control when required
Requirements
- Solid foundation in culinary techniques
- Ability to work efficiently under pressure
- Knowledge of food safety and hygiene standards
Full Job Posting
Job Summary
- We are seeking a dedicated, skilled, and detail oriented Commis II to join the Culinary team at Our Habitas Ras Abrouq.
- The Commis II is responsible for preparing and cooking high quality food while supporting the daily operations of the kitchen in a remote luxury desert resort environment.
- Reporting to the Chef de Partie or Sous Chef, the Commis II assists in the preparation and presentation of dishes, ensures compliance with food safety and hygiene standards, and contributes to maintaining consistency in quality, taste, and presentation.
- This role requires a solid foundation in culinary techniques, the ability to work efficiently under pressure, and a commitment to delivering exceptional dining experiences.
Key Responsibilities
- Prepare, cook, and present food according to approved recipes, portion standards, and presentation guidelines
- Assist the Chef de Partie in the daily operation of the assigned kitchen section
- Prepare mise en place for all meal periods and ensure timely replenishment during service
- Maintain high standards of food quality, consistency, and presentation
- Follow all food safety, hygiene, sanitation, and HACCP procedures at all times
- Ensure proper storage, labeling, and rotation of food items using the FIFO (First In, First Out) method
- Monitor the quality and freshness of ingredients and report any discrepancies to senior chefs
- Assist in receiving, checking, and storing food deliveries according to established procedures
- Minimize food waste by following proper preparation, portioning, and storage practices
- Maintain cleanliness and organization of workstations, equipment, refrigerators, and storage areas
- Operate kitchen equipment safely and report maintenance issues promptly
- Support inventory counts and assist with stock control when required
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