Commis

We are far more than a worldwide leader in hospitality. We welcome you as you are and offer opportunities to find a role and brand that truly match your personality and aspirations. At Ennismore, we are committed to supporting your growth and learning every day, ensuring that your work brings purpose and fulfillment to your life. During your journey with us, you will have the opportunity to explore limitless possibilities, shape your own story, and help us imagine the future of hospitality together.

Rixos Premium Dubai JBR is a luxury hotel that delivers authentic Turkish hospitality with exceptional service standards. The hotel redefines luxury by offering a unique and unforgettable holiday experience, creating a new meaning for modern hospitality and leisure.

SALARIES AND BENEFITS

• Competitive Salary

• Duty Meals provided; breakfast/lunch/dinner/midnight meal + coffee breaks

• Vacation tickets /benefits provided by the hotel

• Medical Insurance Provided

• Organizes together with the Chef de Partie shifting in the section with regard to mise-en-place production and its service

• Takes orders from his/her Chef de Partie and carry them out in the correct manner

• Is responsible for completing the daily checklist regarding mise-en-place and food storage

• Together with his/her Chef de Partie writes daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/ Sous Chef in order to achieve the high stock rotation desired in his/her section

• Maintains good colleagues relations and motivate colleagues

• Works to the specifications received by the Chef de Partie  regarding portion size, quantity and quality as laid down in the recipe index

• Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/ Sous Chef

• Checks the main information board regarding changes in any Banquets or other information regarding the organization

• Reports any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out

• Passes all information to the next shift about functions

• Maintains the Hygiene and HACCP records in accordance to the regulations

• Other tasks as assigned.

• Completed kitchen apprentice or chefs training courses for at least one year

• At least 1 or 2  years in a five start international chain hotel

• Should understand how to read recipes and a good knowledge of cooking

• Good communication skills