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Organization : F&B AIRPORT PRODUCTION
Description :
Commis I – F&B Airport Production B Gates EK BC lounge
Applications are invited for the position of Commis I – F&B Airport Production B Gates EK BC Lounge
vPosition within: F&B Airport Production
vReports to: Demi Chef / Chef De Partie
vLocation : Dubai International Airport
vCategory : Culinary
vDepartment : B Gates EK BC Lounge
Key Accountabilities (External)
vEnsure timely, proper and efficient preparation of all products according to specifications, recipes and orders within his/her allocated area.vEnsure that commis II & commis III are guided, trained and supervised to deliver allocated tasks on time and have clearly understood the instructions / expectations from the team.vManage the section/shift specific production planning, resource management, material and equipment scheduling, cooking, dishing & cutting.vAttempt to revisit recipes through trials and innovative ideas using previous experience and guidelines with a focus on reducing costs without compromising on quality within the section/area of operation, keeping the supervisors pre-informed of any such trials/efforts.vEnsure arrangement and dishing of food items according to specified menus in compliance with the established Hygiene and Safety Procedures.vEnsure appropriate storage of products according to food safety and quality guidelines.vAlways maintain high standards of food hygiene, cleanliness and tidiness in the kitchen, storage, chillers and freezers.vShare ideas with seniors on ways to reduce costs/ expenses in a pro-active manner.vCheck, sort, receive and reject received ingredients to ensure compliance with specifications
vAllocate and ensure that the Commi II & Commi III are completing tasks on time, provide feedback & advocate policies and procedures.
Education Qualification:
vMinimum Senior Secondary School certificate
Work Experience:
vYears of Experience: Minimum 2 years of experience including any apprenticeship or industrial training duration in the culinary field
vOR 3 years; experience in lieu of technical qualifications
vArea of Experience: Culinary field
Preferred
vArea of Experience: Culinary field
v1 year of experience including any apprenticeship or industrial training duration in the culinary field
Skills
vActive listening skills
vActive learning skills
vAbility to work under pressure
vGood organisational skills
vAttention to detail
vStrong interpersonal and problem solving abilities
vAbility to multi task
vSupervisory & Teamwork skills
Key Accountabilities (Internal)
vEnsure timely, proper and efficient preparation of all products according to specifications, recipes and orders within his/her allocated area.vEnsure that commis II & commis III are guided, trained and supervised to deliver allocated tasks on time and have clearly understood the instructions / expectations from the team.vManage the section/shift specific production planning, resource management, material and equipment scheduling, cooking, dishing & cutting.vAttempt to revisit recipes through trials and innovative ideas using previous experience and guidelines with a focus on reducing costs without compromising on quality within the section/area of operation, keeping the supervisors pre-informed of any such trials/efforts.vEnsure arrangement and dishing of food items according to specified menus in compliance with the established Hygiene and Safety Procedures.vEnsure appropriate storage of products according to food safety and quality guidelines.vAlways maintain high standards of food hygiene, cleanliness and tidiness in the kitchen, storage, chillers and freezers.vShare ideas with seniors on ways to reduce costs/ expenses in a pro-active manner.vCheck, sort, receive and reject received ingredients to ensure compliance with specifications
vAllocate and ensure that the Commi II & Commi III are completing tasks on time, provide feedback & advocate policies and procedures.
Essential Requirements and Competencies
vShould have completed a minimum of one year in the current department
vCandidate should be free of any outstanding warnings or disciplinary
vCandidate should be FC01 & Above
Education Qualification:
vMinimum Senior Secondary School certificate
Work Experience:
vYears of Experience: Minimum 2 years of experience including any apprenticeship or industrial training duration in the culinary field
vOR 3 years; experience in lieu of technical qualifications
vArea of Experience: Culinary field
Preferred
vArea of Experience: Culinary field
v1 year of experience including any apprenticeship or industrial training duration in the culinary field
Skills
vActive listening skills
vActive learning skills
vAbility to work under pressure
vGood organisational skills
vAttention to detail
vStrong interpersonal and problem solving abilities
vAbility to multi task
vSupervisory & Teamwork skills
