Job description
Role Overview
Commis III - In-Room Dining at Four Seasons Resort Dubai at Jumeirah Beach, Dubai, United Arab Emirates.
Company Overview
Four Seasons Resort Dubai at Jumeirah Beach is located on the southern shore of the Arabian Gulf in Dubai, the second largest of the seven Emirates that make up the United Arab Emirates. The resort features an unparalleled location, fresh approach to luxury, and legendary personalized service. It includes five outlet options—from the beachfront Sea Fu restaurant to the rooftop Mercury Lounge—and 237 Dubai luxury hotel rooms, including 49 suites, with subtle Arabic design motifs blended with cool, contemporary style and soft backgrounds of blue or green. Four Seasons believes its most important asset is its team of employees and maintains a tremendous commitment to the development and training of all staff, ensuring the best packages and finest management structure to guarantee a stable environment where development is second nature.
Role Purpose
To maintain food quality, safety, and inventory standards in in-room dining operations by properly storing, dating, rotating, and monitoring all food items and preparing the kitchen for service according to Four Seasons policies and procedures.
Key Responsibilities
Food Storage & Inventory Management
- Date all food containers and rotate them according to policies.
- Ensure all perishables are kept at proper temperatures.
- Check pars for shift use and determine necessary preparation, freezer pulls, and line setup.
- Note any out-of-stock items or possible shortages.
- Return all food items not used to designated storage areas, ensuring all perishables are covered and dated.
- Control food waste, loss, and usage according to policies.
Food Cost & Operations
- Assist in setting up plans and actions to correct any food cost problems.
Compliance
- Comply with Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
Qualifications & Experience
- Minimum two years culinary or related work experience.
- Cooking school or culinary institute education, or equivalent experience.
Skills & Competencies
- Time management and efficiency.
- Cleanliness and hygiene.
- Teamwork and communication.
Additional Information
Schedule
- 6 days per week over 48 working hours.
Benefits
- Work Authorization.
- Competitive tax free salary and service charge.
- End of service gratuity.
- Fallboard accommodation.
- Free transportation to and from work.
- Medical and life insurance.
- Paid annual leave.
- Flight Allowance to home country.
- Social and sporting events.
- Learning & Development Programs.
- Career opportunities and international transfer.