Commis Chef (Il Gattoprado Restaurant - Dubai)

Location: Gattopardo Restaurant Dubai, United Arab Emirates

Reports to: Head Chef/Sr. Sous Chef/Sous Chef/Jr. Sous Chef

Job Overview

As the Commis Chef, you will be accurately and efficiently cooking the food section appointed to you (Hot Section, Cold Section, Grill/Pan Section, Fish Section, etc.) by the Head Chef or section heads.

You will be responsible for preparing and portioning food products prior to cooking. Additionally, you will perform other duties in the areas of food and final plate preparation with a focus on final presentation, including plating and garnish.

Core Responsibilities

1. Ensure that all potentially hazardous foods are at the correct temperature according to HACCP guidelines.
2. Ensure compliance with food hygiene and Health and Safety standards.
3. Assist all seniors in completing all storage, stock rotation, and cleaning tasks for the section to the required standard within the given time.
4. Assist all seniors in ensuring that the production, preparation, and presentation of food are always of the highest quality.
5. Operate kitchen equipment like braising pans, baking ovens, stoves, grills, microwaves, and fryers.
6. Prepare and cook all food items by the recipe and to specification.
7. Maintain work area in hygienic conditions according to the rules set by the Company.
8. Prepare ingredients for cooking, including portioning, chopping, and storing food.
9. Coordinate daily tasks with the Demi Chefs/Chef De Partie/Jr. Sous Chef/Sous Chef.
10. Ensure that all food being prepared is of high quality within the specialty section as directed by your Chef De Partie.
11. Follow instructions and recommendations from immediate superiors to complete daily tasks.
12. Complete daily mise en place tasks for the section to the required standards within the given time as directed by seniors.

Departmental/Operational Responsibilities

1. Ensure all food is prepared as per food preparation requirements.
2. Maintain cleanliness and sanitation at the assigned work area.
3. Ensure strict compliance with food handling and sanitation standards.
4. Follow and ensure compliance with all applicable laws and regulations.
5. Be knowledgeable of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation.
6. Check and arrange deliveries in each section as required.
7. Act and perform according to Gattopardo Restaurant standards and protocols.
8. Control mise-en-place quality, quantity, and correct storage.
9. Cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
10. Keep all work areas and surfaces clean and tidy and assist with routine cleaning schedules as required.
11. Slice, grind, and cook meats and vegetables using a full range of cooking methods.
12. Prepare, wash, and peel fresh fruits and vegetables, and measure and mix ingredients in correct proportions.
13. Set up the station with par stocks of menu items and prepare the dishes designated for that station.

People Management

1. Work as a team to promote harmonious working relationships within the kitchen team.
2. Deputize and take responsibility in the absence of the Demi Chef De Partie.
3. Instruct and train kitchen porters on proper washing and disinfecting of kitchen area, workstations, tables, tools, knives, and other equipment.
4. Assist section heads in guiding and training new joiners of the same level or subordinates.

Communication

1. Support internal communications requirements linking kitchen personnel with other operating departments.
2. Attend briefings and share any operational concerns with the head of department.

Leadership

1. Possess a cheerful outlook and work efficiently and effectively with a variety of people.
2. Assist all seniors in ensuring correct methods are used for food preparation and check presentation.
3. Assist other Team Members in the kitchen when needed or perform any other tasks assigned by hotel management.