Positon: Sous Chef Commissary

• Directing the food preparation process and delegating tasks
• Cooking and preparing high quality dishes
• Assisting the Head Chef to create menu items, recipes and develop dishes
• Supervising all kitchen stations
• Supervising, motivating and working closely with other Chefs of all levels
• Being responsible for health and safety
• Being responsible for food hygiene practices
• Ensuring food quality and excellent standards are maintained for all dishes created
• Assisting with determining food inventory needs, stocking and ordering
• Ensuring the kitchen meets all regulations including sanitary and food safety guidelines

Position: Sous Chef

• Documenting each morning what the Head Chefs require before they prepare the day’s dishes
• Cleaning and organising the food preparation area for the Head Chef
• Delivering the ingredients that the Head Chef needs to prepare to the food preparation area
• Ensuring the Line and Prep Cooks prepare the dishes according to the Head Chef’s specifications and standards
• Training new kitchen employees on the restaurant’s standards and regulations
• Addressing and resolving diners’ and clients’ complaints quickly
• Monitoring the kitchen area and the staff to ensure sanitation standards are maintained
• Ensuring all food products to be prepared are not expired

Position: Chef de Partie Butchery

• Supporting the Chef de Partie or Sous Chef in the daily operation and work in Butchery section
• Working according to the menus specifications
• Keeping work area at all times in hygienic conditions according to the rules set by the hotel
• Controlling food stock and food cost in his section
• Preparing the daily food production in different sections of the Butchery kitchen
• Following the instructions and recommendations from the immediate superiors to complete the daily tasks
• Instructing and leading subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
• Coordinating and participating with other sections of requirements, cleanliness, wastage and cost control

Position: Commis I

• Accurately measuring meal ingredients for the Chef de Partie.
• Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
• Preparing basic salads and sauces as directed by the Chef de Partie.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Plating and presenting meal items as per the Chef de Partie’s instructions.

Position: Commis II

• Accurately measuring meal ingredients for the Chef de Partie.
• Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
• Preparing basic salads and sauces as directed by the Chef de Partie.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Plating and presenting meal items as per the Chef de Partie’s instructions.

Position: Commis III

• Keeping the kitchen clean.
• Preparing and cooking food.