Summary
Fairmont Bab Al Bahr, part of Accor, is hiring a Commis I for its hotel kitchen in Abu Dhabi. The role involves preparing and cooking food, completing mise en place, and supporting à la carte, buffet, banquet, and special event operations. The Commis I is responsible for food quality, safe storage, workstation cleanliness, records, and minimizing waste. The posting requires knowledge of culinary techniques, HACCP, food hygiene, and sanitation.
The posting
As published on accor.com. Pulled from the employer's site and shown as they wrote it.
Company Description
Fairmont Bab Al Bahr is a five-star beachfront luxury hotel situated at the gateway of Abu Dhabi, offering stunning views of the iconic Sheikh Zayed Grand Mosque. The hotel features contemporary architecture combined with elegant interiors, delivering world-class hospitality and exceptional guest experiences. The property offers over 360 well-appointed guest rooms and suites, a variety of award-winning dining venues, extensive conference and event facilities, and premium leisure amenities including private beach access, swimming pools, and fitness facilities. It caters to business travelers, leisure guests, and large-scale corporate and social events. Fairmont Bab Al Bahr upholds international luxury standards while embracing the rich culture and heritage of the United Arab Emirates. The hotel is committed to excellence, innovation, sustainability, and delivering memorable experiences for both guests and colleagues.
Job Description
- Prepare and cook food items in accordance with standardized recipes, portion control, and presentation standards.
- Complete daily mise en place to ensure readiness for all meal periods and special events.
- Operate independently within the assigned kitchen section while maintaining consistency and quality.
- Monitor the freshness, quality, and proper storage of all food products using FIFO (First In, First Out) principles.
- Ensure all food is prepared and served according to Fairmont's quality standards and guest expectations.
- Maintain cleanliness and organization of workstations, kitchen equipment, utensils, and storage areas.
- Strictly adhere to HACCP, food safety, hygiene, sanitation, and occupational health and safety standards.
- Accurately complete daily requisitions, stock control, temperature logs, and cleaning records.
- Minimize food waste through proper handling, storage, and portion control.
- Support Chef de Partie, Sous Chef, and Executive Chef during à la carte, buffet, banquet, and special event operations.
- Assist in training and guiding Commis II and Commis III colleagues, promoting teamwork and continuous learning.
- Participate actively in daily kitchen briefings and departmental meetings.
- Report equipment malfunctions, food quality concerns, or operational issues promptly to supervisors.
- Contribute ideas for menu improvements, presentation, and operational efficiency.
- Perform any other duties assigned by the Executive Chef or designated supervisor.
Qualifications
- Sound knowledge of international culinary techniques, food preparation, and kitchen operations.
- Thorough understanding of HACCP, food hygiene, and sanitation standards.
- Good communication and interpersonal skills.
- Ability to work efficiently under pressure in a fast-paced luxury hospitality environment.
- Positive attitude with a commitment to delivering exceptional guest service.