Position: Commis 1, Netsu (Japanese Steakhouse) (Full time #530103)
Property / Office: Mandarin Oriental Jumeira, Dubai
Location: Dubai, United Arab Emirates

Responsibilities

• Washes and peels ingredients in order for them to be used in the production of dishes.
• Ensure that all mise en place is prepared to the highest quality as per standards set by the superiors.
• Ensure the set up and replenishment of buffets.
• Assist superiors in the pickup of requisition and in organizing it in the corresponding storage.
• Inform superior of ingredient quantities when the stock levels are low and ensures there are always enough for the day to day usage.
• Store ingredients in dedicated containers, making sure that they are best preserved and labelled according to standard.
• Cleans and sanitizes the working surfaces, tools, utensils and working area before and after usage as per food safety standard.
• Report cleanliness and maintenance issues of the kitchens and stewarding area to and support daily checks done by his superiors.
• Adhere to strict personal hygiene standards at all times.
• Ensure to follow through the food safety safe and sound standard set by Mandarin Oriental Hotel and in accordance’s to the UAE’s Municipality rules and regulation.
• Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
• Work as part of the team and assist other colleagues if required.
• Support other outlets and banquet if requested by superiors.
• Attend and participate in all required meetings and training as scheduled.
• Perform any other reasonable duties as required by the superiors.

Skills & Qualifications

• High School qualification or equivalent.
• Degree or Higher National Diploma in Hospitality/Culinary art is preferred.
• A minimum 1 year of culinary experience working as Commis 1 & 2 in a high-volume hotel or free-standing restaurant is preferred.
• Basic experience in holding and preparation of food.
• Ability to work long hours with a strong focus on operational excellence.
• Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 15 kg without assistance.
• Basic knowledge of the kitchen tools and utensils in order to perform the specific tasks.
• Knowledge of basic food hygiene is preferred.