Commis 2, Ninive

About The Role Produces a consistent and high-quality product in the assigned Place of Work and provides a courteous, professional, efficient, and flexible service consistent with TMH Standards, Policies & Procedures in order to maximize guest satisfaction. Key Duties and Responsibilities Maintains good employee relations and motivates colleagues. Keeps the section clean and tidy.. Performs all duties and tasks in the assigned Place of Work to the standard set. Ensures adherence to quality expectations and standards. Follows all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the manager; complete safety training and certifications. Ensures uniform and personal appearance is clean and professional; maintains confidentiality of proprietary information; protects company assets. Recognizes good quality products and presentations. Maintains high sanitation standards throughout the working station to avoid cross-contamination. Knows and understands the F&B and Food Production basic Policies and Procedures and ensures implementation and compliance of it. Adapts and maintains all the Service Standards established for the F&B and Food Production department. Performs departmental cleaning duties in the assigned section/outlet as per the established cleaning schedule in coordination with the Stewarding Department Assists the Chef de Partie & Demi Chef in the production of the mise-en-place for the elaboration of all menus according to standard recipes. Ensures that high-quality production is achieved but keeping in mind cost control. Manages time effectively by meeting deadlines on time. Assists the Chef de Partie and the Demi-Chef in the production and distribution of food items according to requirements. Adheres to the health, hygiene, and safety regulations in the kitchen in accordance to Dubai Municipality rules & regulations in compliance with the HACCP policies and procedures, and is responsible for integrating them in the daily operation. Reports for duty punctually wearing the correct uniform and name tag at all times. Projects at all times a positive and motivated attitude and exercise self-control. Maintain a high standard of personal appearance and hygiene at all times. Ensure that the Place of Work and surrounding area is kept clean and organized at all times. Maintains a good rapport and working relationship with staff in the Place of Work and all other departments. Attends and contributes to all staff meetings Departmental and Hotel Training as scheduled and other related activities. Undertakes all training provided by senior Chefs in good faith and diligence, as well as records such training for your own future reference and improvement. Supports the Departmental Training Function in the Department assigned. Responds to any changes in the Food & Beverage Department function as dictated by the industry, company and hotel. Provides a courteous and professional service at all times. Ensures a high standard of communication within his department and with other departments of both hotels. Participates in providing and receiving constructive criticism concerning the Department and the Hotel as a whole, in order to improve efficiency, productivity and guest service. Hospitality Qualification Achieved Basic Food Hygiene Certificate 1 year in a similar position in a five-star hotel Positive attitude Good communication skills Ability to work under pressure Ability to work on own or in teams Ability to make decisions Ability to administer disciplinary action Good product knowledge Ability to produce checklists HACCP control knowledge Understanding Differences Drive for Results Organized and disciplined, dedicated and loyal