وصف الوظيفة
Role Overview
Commis 1 - Pastry Kitchen at The St. Regis Abu Dhabi, part of Marriott International, located in Abu Dhabi.
Company Overview
The St. Regis Abu Dhabi merges authentic Arabian hospitality with more than a hundred years of bespoke St. Regis tradition. The hotel comprises 283 elegantly appointed guest rooms including 55 suites, most with breathtaking views of the Arabian Gulf and Abu Dhabi city. The St. Regis is part of Marriott International, which operates more than 30 leading brands and nearly 9,100 properties in 142 countries and territories. The St. Regis Abu Dhabi has been awarded the prestigious Forbes Travel Guide 5-Star Rating.
Role Purpose
The Commis 1 supports the pastry kitchen operation by preparing food items to standard, maintaining station cleanliness and organization, training junior talent, and ensuring compliance with food safety and operational procedures. The role requires demonstrating initiative, a strong desire to improve skills and knowledge, and the ability to meet deadlines while seeking solutions to obstacles independently.
Key Responsibilities
Production & Preparation
- Review daily production sheets with chef de partie or sous chef when the first is not present.
- Prepare and when required delegate the production of necessary food items in accordance with standards in a timely and efficient fashion to ensure no interruption to guest service.
- Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met.
- Keep over-production and food waste to a minimum; ensure proper rotation, labelling and storing of food to reduce food cost expenses.
Station Management
- Keep work station clean and organized including fridges, freezers, counter tops and stove tops.
- Ensure that station opening and closing procedures are carried out to standard.
- Operate all kitchen equipment and conduct operations with safety in mind at all times.
- Run the section with great confidence and sense of urgency.
- Always conduct the line check.
Food Safety & Compliance
- Ensure that all food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
- Comply with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the hotel health and safety program.
- Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie or sous chef in a timely fashion.
- Adhere to all environment policies and programs as required.
Training & Communication
- Actively participate in training of culinary skill to junior talent and apprentices.
- Brief talent on new happenings and follow up.
- Make sure to log all information in the kitchen log book; ensure kitchen log book is filled out.
- Monitor delivery and delegate to arrange accordingly.
General Duties
- Other reasonable duties as required.
- Follow cleaning schedule.
Qualifications & Experience
- At least 1 year of related work experience in a luxury hotel.
Additional Information
Marriott International is an equal opportunity employer, committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.