Main Kitchen – Commis III (Pastry)

6 سبتمبر، 2022

0 15 3 دقائق

الوصف الوظيفي

Hyde Hotels, Resorts & Residences, part of the world-leading Accor group; opened the first Hyde hotel outside of the United States, Hyde Hotel Dubai, in close proximity to the iconic Burj Khalifa directly fronting the Business Bay canal and promenade.

Hyde Hotel Dubai, a five-star hotel, opened their doors in Q4 2021. The 276-rooms, all with balconies, is a mix of gracious standard rooms and luxurious suites with views of the Dubai Canal, the Dubai skyline and the iconic Burj Khalifa – the tallest building in the world.

Hyde Hotel Dubai features three incredible culinary experiences including the Mediterranean concept, Cleo Mediterráneo, contemporary Japanese from Katsuya, hand-crafted burgers from Hudson Tavern. Also on the property is The Perq, a coffee concept, a lobby lounge, and Hyde pool & lounge as well as a spa, male/female salon, fitness center, a swimming pool and retail area. The hotel’s public areas, guestrooms and Cleo was designed by Ciarmoli Queda Studio. Katsuya, Hudson Tavern and Hyde pool and lounge designed by Tristan Plessis Studio.

The Position

Prepares mise en place and food preparation and assists with food presentation as part of the kitchen brigade.

DUTIES & RESPONSIBILITIES

To report for duty punctually wearing the correct uniform and name badges at all times
Organize together with de Chef de Partie the shift on his/her section with regard to mise-en-place production and its service.
Take orders from his/her Chef de Partie and carry them out in the correct manner
Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
Maintain good employee relations and motivate colleagues
Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
Responsible for completing the daily checklist regarding mise-en-place and food storage.
Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
Check the main information board re change of any Banquets or other information regarding the organization.
Keep the section clean and tidy.
Pass all information to next shift
Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
Assist the Chef de cuisine in composing new recipes and menu ideas.
Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate

QUALIFICATIONS & REQUIREMENTS:

Average reading, writing and oral proficiency in the English language.
Good communication and customer contact skills.
Team Player

EXPERIENCE:

Minimum 1-year food and beverage serving experience

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

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By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

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