Commis I Pastry
Abu Dhabi Country Club
Total years of experience :9 years, 1 Months
As a commis I, I am responsible in the daily mise en-place assigned to me by the Pastry Chef.
• Support the Demi Chef de Partie in the daily operation and work
• Work according to the instructions of Superiors
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in his section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
* As a commis, I am responsible for the daily mis-en-place and duties assigned to meet the set standard and qualities whereby my role will include key responsibilities such as:
• I am responsible to assist the Chef de Partie or Sous-Chef in supporting the culinary operations of a specific kitchen or outlet.
• Maintain clear communications with the Chef de Partie, including all relative internal communications.
• To produce products as instructed by superior/senior staff.
• To ensure a positive & professional working environment throughout the kitchens and upholding all culinary standards.
• Supports the training and develop junior kitchen staff to operate to the required standards as established by the hotel and Chef’s Office.
• Abide to all hygiene/ safety procedures as per the hygiene program of the hotel.
• Ensure that agreed food hygiene, licensing and safety standards are followed, upheld or surpassed, at all times.
• Constantly strive to reduce energy consumption through awareness.
• Monitor Kitchen maintenance and report any defects of operating equipment to Chef De partie or Sous-Chef.
• Report accidents, injuries and unsafe work conditions to direct supervisors.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.
• Apply culinary skills to prepare meals, with flavour, ingredients, temperature, presentations and quality consistent with standards and guest expectations.
• Correctly date and store food, sanitize equipment and take other measures to ensure integrity and quality of food product.
• Control breakage, spoilage and cost items