وصف الوظيفة
Role Overview
Commis I - Bakery at Accor, Rixos Premium Dubai JBR, Dubai.
Company Overview
Rixos Premium Dubai JBR is a luxury hotel that delivers authentic Turkish hospitality with exceptional service standards. The hotel redefines luxury by offering a unique and unforgettable holiday experience, creating a new meaning for modern hospitality and leisure. Ennismore is committed to supporting employee growth and learning every day, ensuring that work brings purpose and fulfillment.
Role Purpose
Prepare and maintain bakery station operations under Executive Sous Chef supervision, ensuring adherence to standard recipes, quality control, and service excellence while supporting daily kitchen operations and outlet coordination.
Key Responsibilities
Inventory & Preparation
- Prepare own inventory list for bakery station.
- Provide Executive Sous Chef with daily market list for the outlet.
- Control all goods received personally to guarantee quality and quantity.
- Provide Executive Sous Chef with recipes and costing as required.
Food Quality & Standards
- Ensure standard recipes and plating guides are followed at all times.
- Check quantity and quality of food items during buffet setup and service.
- Verify presence of food-labels (name-tags) as required.
- Maintain food quality of products leaving the kitchen.
- Control food wastage without compromising quality.
- Apply HACCP standards as per hotel requirements.
- Make sure buffets are refilled at all times and product quality meets standards.
Operational Support
- Possess basic overall knowledge and ability to fill in for another chef when absent from another station.
- Maintain inventory of equipment and ensure all equipment is properly working and clean at end of shift.
- Ensure nothing is left around which can be hazardous to others.
- Personally check at end of shift that all equipment is in appropriate place.
- Attend daily outlet briefings and communication meetings.
Communication & Coordination
- Interact and communicate with Outlet Supervisors on daily basis.
- Explain all food items sent to outlets and ensure they are well understood.
- Communicate all necessary information to next shift or supervisor for smooth operation.
- Maintain excellent intradepartmental communication via log books and memoranda as specified by Executive Chef.
- Share skills and knowledge with all employees.
Guest Interaction & Service
- Help and assist guests to explain dishes and recommend food specialties and promotions if available.
- Create an atmosphere of tranquility amongst the brigade during operations.
Strategy & Improvement
- Assist and propose to Executive Sous Chef and Executive Chef special food promotions, events, and food-related activities.
- Recommend changes in systems and procedures to increase efficiency and improve service levels.
Compliance & Professional Standards
- Perform to operational standards at all times.
- Maintain proper grooming at all times.
- Show fullest cooperation and respect within team and other departments.
- Be aware of daily activities and possess product knowledge of all hotel facilities.
- Attend training classes as per schedule.
- Maintain records and documentation in area as per operational control requirements.
- Achieve full compliance with HACCP standards and certification.
Qualifications & Experience
- Diploma or degree in vocational hospitality.
- Two to three years experience in four to five star hotel.
Skills & Competencies
- HACCP standards and certification.
- Recipe and costing knowledge.
- Food quality control and assessment.
- Pastry preparation and execution.
- Kitchen equipment operation and maintenance.
- Inventory management.
- Guest communication and service.
Additional Information
Benefits
- Competitive salary.
- Duty meals provided: breakfast, lunch, dinner, midnight meal, and coffee breaks.
- Vacation tickets and benefits provided by hotel.
- Medical insurance provided.
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