Commis II at Pragma Firma Management

Jobs — By Jennie on November 9, 2010 at 2:59 am

• Participating in the preparation of mise en place cooking for all F&B outlets.

• Check all food preparation to determine the type and quality of items to be prepared.

• Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.

• Preparation and compilation of staff meals.

• Observes and tastes the food during preparation.

• Ensures that food orders are prepared efficiently and within a reasonable period of time.

• Ensures that hot dishes leave the Kitchen at the correct temperature.

• 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 Chef de Cusine/ Sous Chef in order to achieve the high stock rotation desired in his/her section..

• Ensures that You handle and use kitchen utensils and equipment properly.

• Ensures cleanliness of all utensils, cooking equipment, working tables and fridges, and so on.

• Ensures that the Cavalli Club Dubai Cost Control policies and procedures are followed.

• Other duties and responsibilities which might be assigned from time to time by the Sous-Chef or Chef de Cuisine.

• When requested will be production chef during afternoon mise en place.