Commis 1

Role Overview

Commis 1 at Minor International, located at Souq Waqif Boutique Hotel By Tivoli.

Company Overview

Minor Hotels is an international hotel owner, operator and investor with a portfolio of over 530 properties across Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI brands. The company operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.

Role Purpose

The Commis Chef produces creative and excellent dishes while maintaining high standards of health, safety and personal hygiene. The role requires supporting the kitchen team to exceed guest expectations through effective communication, reliable execution of orders, and the ability to multi-task under pressure while remaining calm.

Key Responsibilities

Food Preparation & Production

• Produce creative and excellent dishes that exceed guest expectations.
• Perform basic tasks of food preparation and organization in the kitchen.
• Demonstrate knowledge of basic preparation, presentation and preservation of food.

Team Collaboration & Communication

• Communicate effectively with other members of the kitchen team.
• Gracefully receive constructive criticism from colleagues and supervisors.
• Execute orders effectively and efficiently.
• Support other team members as they work toward excellence in their areas of responsibility.

Health & Safety

• Maintain high standards of health and safety at all times.
• Maintain personal hygiene to the highest standard.
• Adhere to basic hygiene and safety procedures.

Operational Excellence

• Remain calm while multi-tasking and carrying out many different orders simultaneously in brief amounts of time.
• Contribute to the successful operation of the kitchen and ensure the enjoyment of guests.

Qualifications & Experience

• High School degree.
• Previous experience in a Food & Beverage or Restaurant operations role.

Skills & Competencies

• Passion for teamwork.
• Excellent guest service skills.
• Knowledge of basic preparation, presentation and preservation of food.
• Basic knowledge of hygiene and safety procedures.