Commis III

Role Objective:

· Commis is responsible for the hygienic preparation, safe cooking and quality presentation of each dish within the restaurant’s menu. Commie level are considered the work force within the kitchen and take directions from respective line manager.

· Will run assigned stations within the restaurant and prepare dishes on a daily basis as well as perform preparation tasks and stock control.

· Will also ensure the restaurant back of house cleanliness is maintained to a high standard and that all health and hygiene policies are followed.

· Commis experience will differ from person to person but at a basic level must have cutting and preparation skills, be able to understand the importance of portion controls and have impeccable standards when it comes to food presentation, menu and ingredient knowledge is essential.

· A Commis must be able to cook dishes to the prescribed methods in a consistent manner.

4.1 Key Accountabilities

· Know-How (for all levels)

· Able to relate to people in a pleasant and cooperative manner

· Works as part of a team supporting and assisting team members where possible

· Contributes to the team by performing to a high standard in all tasks

· Prepares dishes according to brand standards consistently never deviating from the recipe

· Controls portions and thinks about the cost to the business at all times

· Controls waste and ensures errors which cause wastage are kept to a minimum

· Ensures deliveries are triple checked and only the highest quality products are accepted

· Uses trained skills to cut, prepare and store dishes according to brand standards

· Uses equipment Back of house correctly and cares for equipment by cleaning and carefully operating items correctly.

· Reports maintenance issues BOH in a timely fashion to the sous chef.

· Takes an active interest in the business and its accomplishments.

· Maintains a high level of personal hygiene – according to prescribed standards from HDC operations

· Washes hands frequently to minimize cross contamination risks and food quality

· Adheres to all policies and procedures as prescribed by HDC operations

· Takes and active part in maintaining a safe culture by observing, reporting and correcting potential hazards and risks within the business.

· Follows guidelines and directions from Baladiya officers and protects the business by ensuring all potential closure factors are reported to line manager in a timely fashion.

· Must ensure all food served to guests is safe and free from foreign bodies.

· Adopts a work ethic of “Clean as you go” and always completed cleaning tasks to the correct high standard.

· Ensures a strict system of COSHH is applied when using chemicals and uses all PPE provided by the company to perform the required tasks.

· Works to achieve highest possible standards according to the HACCP system

· Is able to manage a section ensuring it is well organized, clean, and safe and fulfills all enforcing Baladiya requirements.

· Ensures all products are in date and that accurate labeling is used to identify expirations

Job Types: Full-time, Permanent

Pay: QAR1,512.00 per month

Experience:

• kitchen: 2 years (Preferred)