Commis I - Arabic Speaker

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• Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
• Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.
• Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times.
• Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
• Co-ordinates with colleagues whenever necessary regarding operational problems.
• Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• Participates in regular meetings and briefings as may be scheduled.
• Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.

• Passion for culinary arts and a strong desire to learn and grow in the field
• Basic knowledge of various cooking techniques and flavor profiles
• Ability to work efficiently in a fast-paced, high-pressure environment
• Excellent teamwork and communication skills
• Detail-oriented approach to food preparation and presentation
• Flexibility to work various shifts, including weekends and holidays
• Basic food safety and hygiene certification (or willingness to obtain)
• Strong organizational skills and ability to multitask effectively
• Customer-focused mindset with a commitment to delivering high-quality dining experiences
• Culinary diploma or relevant experience in a professional kitchen (preferred)
• Knowledge of various cuisines and cooking methods
• Ability to follow recipes and cooking instructions accurately
• Willingness to learn and adapt to new culinary techniques