Commis 3
Role Overview
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption
• Prepare and cook food according to recipes
• Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance
• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards
• Ensure food storage areas are clean
• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption
• Follow and ensure compliance with food safety and handling policies and procedures
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests
• Ensure the quality of the food items and notify manager if a product does not meet specifications
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management
• Report maintenance issues immediately to appropriate personnel (ie, management or maintenance)
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations
• Ability to work under demanding and strenuous situations
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away
• To remain on duty until the following shift takes over or until you are discharged by the Head Chef or Senior Chef on duty.
Key Skills for This Role
Full Job Posting
About SLS Dubai Hotel & Residences
SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel belonging to Ennismore under the Accor group umbrella.
The property has 946 units across 75 floors, including 254 hotel rooms, 321 hotel apartments, and 371 branded residences.
It is located in the Downtown District and designed by architect and interior designer Paul Bishop.
Job Responsibilities
- Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
- Weigh, measure, and mix ingredients according to recipes or personal judgment using kitchen utensils and equipment.
- Wash and peel fresh fruits and vegetables to prepare them for cooking or consumption.
- Prepare and cook food according to recipes.
- Serve food in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.
- Ensure proper portion, arrangement, and food garnish according to standards.
- Ensure food storage areas are clean.
- Prepare potentially hazardous foods at the correct temperature according to HACCP guidelines.
- Follow personal hygiene procedures and food safety and handling policies.
- Communicate assistance needed during busy periods to the Chef.
- Ensure food quality and notify manager if a product does not meet specifications.
- Check appliance and food temperatures and report maintenance issues to appropriate personnel.
Physical Qualifications
- Move, lift, carry, push, pull, and place objects weighing up to 20 kg without assistance.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.
- Stand, sit, or walk for an extended period or for an entire work shift.
- Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
- Requires manual ability to use, carry, and operate all necessary equipment.
Additional Duties
Maintain up-to-date knowledge of company Food Safety Programs and local, state, and federal regulations.
Ability to work under demanding and strenuous situations.
Monitor quantity of food prepared and portions served to control food waste.
Remain on duty until the following shift takes over or until discharged by the Head Chef or Senior Chef on duty.
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