Commis II

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Fairmont The Palm is seeking a Commis II for full-time, onsite work in Dubai. In this role you will organize with the Chef de Partie the section’s mise en place and service, take orders and execute them, complete the daily mise en place and food storage checklist, prepare requisitions for wine, dry store and kitchen transfers for Executive Chef or Sous Chef approval, and maintain HACCP hygiene records while supporting a smooth shift handover. The ideal candidate has completed a kitchen apprenticeship or at least one year of training, 1–2 years in a five-star international hotel, and strong recipe reading and cooking skills plus good communication. To apply, tailor your CV to prove stock rotation, portion control, recipe literacy and teamwork, mention daily meetings, problem reporting, and the ability to work across a luxury property with 11 outlets including Little Miss India. Highlight availability to join in Dubai and willingness to relocate.

Company Description

Fairmont The Palm is a luxury, world-class resort located on the iconic Palm Jumeirah Island in Dubai. The hotel features 391 guest rooms and suites with dedicated Fairmont Gold rooms and lounge. A total of 11 food and beverage outlets on property offer international dining options including Michelin Guide recommended 2022 and 2023 Little Miss India, Frevo - Brazilian Churrasco experience, Seagrill Bistro, Ba Restaurant and Lounge, Blowfish, Flow Kitchen, The Cigar Room, Vuvuzela and others. Fairmont The Palm also features an expansive pool and beach area with a health club, Serenity Spa Dubai - The Art Of Well Being and the Fairmont Falcons Kids’ Club.

Job Description

• 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.

Qualifications

• 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