Commis Chef

• Minimum 1 - 2 years of relevant professional experience in a pastry or bakery kitchen within a Hotel, Luxury Hospitality, Airline Catering, High-volume production kitchen or equivalent food service environment.
• Assist food planning, preparation and production.
• Adhere to professional standards of food presentation, production and portion control according to Company's standards and requirements.
• Support the daily operations of the kitchen.
• Assist in stock control of food and beverage items.
• Maintain high standard of food quality, hygiene and cleanliness in the kitchen.
• Good understanding of Food Safety, Personal Hygiene, HACCP Principles, Allergens and proper Food Storage practices.

Requirements:

• Be polite, creative, good communication skills, self-motivated with strong sense of responsibility
• Minimum 1-2 years relevant experience, preferably in hotel industry
• Able to work independently and under pressure
• Have the relevant vocational training certificate, with be given priority
• Able to read or write in English and Arabic or other languages
• General computer knowledge and operation