Commi 1/Kitchen Staff

Principal Accountabilities:

1. To maintain high working standards and ethics as expected by the Restaurant/Executive Chef.
2. To prepare, cook, and serve food while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation under guidance from the chef.
3. To keep high standards of personal and kitchen hygiene.
4. Assist in maintaining overall camaraderie in the kitchen.
5. To communicate clearly and effectively in a kitchen environment.
6. To understand menu planning, implement stock controls, and recognize the importance of stock management to enable the kitchen to meet gross profit targets.
7. To be familiar with the opening and closing procedures of the kitchen and carry them out as expected.
8. To assist in other sections or help with other duties when the kitchen is short-staffed, in emergencies, or when the number of covers requires.
9. To have knowledge of and be able to act during emergency situations, such as fire.
10. To assist in the smooth running of the kitchen.

Qualification:

1. High School/College Degree/Diploma Courses related to Food & Beverage, Hospitality.
2. College Diploma in culinary arts or hotel and restaurant administration is an advantage.
3. English Communication Skills.

Experience:

1. Minimum of two years of experience in an Arabic Lebanese Restaurant or any Arabic Restaurants preferred.
2. Ability to adjust and work in different sections.