Commis II - Gastro Pub

Company Description

COMPANY DESCRIPTION
We are far more than a worldwide leader. We are more than ‎240000 women and men
who share something unique.
Each and every day we host the world. We care for millions of people. We are
all moved by curiosity. We love blending cultures. We are proud of our
differences
Yes, we lead the way. But we want to go further, with audacity, with
imagination, with passion
SOFITEL DUBAI the obelisk
Sofitel Dubai the Obelisk is Sofitel 's largest property in the Middle East.
The hotel features ‎594 luxury guestrooms inclusive of ‎68 suites and ‎96
serviced apartments in the heart of Dubai. A variety of trendy restaurants and
bars including a contemporary Asian restaurant, a Gastro Pub, a French
Brasserie and Pool Bar & Lounge bring residents and patrons together to
celebrate the French "Joie de Vivre". Guests have the option to unwind at the
Sofitel Spa with L'Occitane and outdoor pools with private cabanas or workout
in a fully-fledged fitness center. Business travelers have access to ‎1,589
square meter of meeting space including one state-of-the-art ballroom ideal
for the most sought after social gatherings.
Sofitel Dubai the Obelisk will infuse the brand's essence with capitalizing on
a perfect balance of modernism and ancient Egypt reflective of the renowned
design elements of Wafi. If you are as excited as we are about connecting
hearts and showing your guest passion, join us as the next Heartist and help
us to make Sofitel Dubai the Obelisk a truly welcoming destination!

Job Description

The Position
To cook any food on a daily basis according to business requirements.
KEY ROLES & 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 his/her 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

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