Commis Chef
Accomplished tasks as assigned by the Sous and Executive Chefs in a timely manner.
- Responsible for receiving, storing, and rotating produce, dairy, meat, fish, poultry, and shellfish based on a FIFO rotation.
- Ensured a clean and organized work station while preparing food items for service. Properly prepped and executed recipes as assigned by the Sous Chef.
- Responsible for straining, cooling, and storing stocks in a timely manner.
- Accompanied the offsite events team on special events to assist in preparation, plating, and service of hors d'oeuvres, salad, cheese, entre, and dessert courses.
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Commis Chef
One of the best dinning restaurants in UAE -United Arab Emirates
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
- Got chance to work with several Michelin star chefs who got Best Chef awards, which motivated me and inspired to get challenge for my future goals.
- Got chance to attend several food festivals in Dubai.
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Cook/commis Chef
Prepared the mis en place for the restaurant
- Made salads for the buffets
- Cooked the main meals and assisted and plating up the dishes
- Was given the responsibility to prepare and cook the Sunday roast which included a three course meal
- Made orders for the stock and supplies in the kitchen and coffee shop
- Assisted in the coffee shop (made coffees, prepared cakes, and made other beverages)
- Cleaned, maintained, and organized kitchen
- Assisted in taking orders and cash register during slow hours
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Clerk and Commis Chef
Account receivables and payables
- Assisted customers by providing information and resolving complaints
- Distributed procedure and policy information to staff and customers
- Maintained clean and sanitized cooking surfaces, appliances and implements
- Validated foods inventory and quality and assisted in food preparations
- Operated large-volume cooking equipment
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Commis Chef
Five-star hotel, with banqueting service and an a la carte restaurant, the Booking Office.
- Banqueting; service includes both plated and buffet style meals for between 10 and 500 guests per event, maximum capacity approximately 1000 guests.
- The Booking Office; a la carte service averaging 400 covers per night.
- Responsible for station set-up, product preparation and order production during service for all sections of the line.
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Commis Chef
Provide customer service
- Prepared/ cooked food
- Checked for expired products (expiration dates)
- Organized and maintained a neat work area
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Commis Chef/prep Cook
- Operated kitchen equipment abiding by safety rules and cleaning methods.
- Proficiently handled multiple tasks with precision in a fast-paced environment.
- Answered phone calls in regard to allergy inquiries and catering orders.
- Consistently and effectively communicated with the front-of-the-house to ensure guest satisfaction.
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Commis Chef
Check the quantity and quality of received products.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Record production or operational data on specified forms.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
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Commis Chef
- Assisted Hotel Chefs in all aspects of cookery, Saucier, Garde Manger, and Chef de Partie for the main dining room.
- Catering chef for private functions.
- Assisted in Room Service prep.
- Uphold high standard of food handling and sanitation within the kitchen.
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Commis Chef
- Learning all positions in the kitchen from prep to lead
- Learning ordering and scheduling
- Working the line and back kitchen in various positions and task
- Working clean and effective being evaluated and criticized daily to improve quickly
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