Commis Chef
Madinat Jumeirah
Total years of experience :1 years, 2 Months
Preparation, cooking and presenting continental dishes. Delivering the
highest measure of food production and presentation in bulk including
live station prep and service.
preparing salads, cheese plates and hors d'oeuvres, garnishes the dishes,
along with ensuring that the right cold sides such as butters, sauces and
spreads are sent with orders
All day dining set up buffet and production of canapés, pates, preserved
fish, roes and terrines.
Knowledge about individual serving such as garnishes cold sauces,
cheese and A la carte cold section
Fruit pantry skills,
Washing, chopping, dicing and carving both fruits and vegetables and
ensuring the preparation area is clean and equipment is sterilized as per standard.
International centre for culinary arts (ICCA) Dubai Diploma in Hospitality, Commercial cookery VQ Level 2 in Food Production - City & Guilds Air-o-system COMBI operations - Electrolux Professional SPA Italy Air-o-system cook & chill Electrolux professional SPA Italy Food Hygiene & HACCP – High field UK & Dubai Municipality Ideal wash Systems training - Electrolux Professional SPA Italy Total Kitchen Care training - Sealed air diversely, USA Principles of sanitation and safety relative to the hospitality industry. Include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Preparation of soups, sauces& salads, breakfast cookery, fresh and dry pasta, pasta sauces, poultry, meat & seafood. Hands-on practical training in commercial cookery.