Commis Indian Cuisine

Job Description

Grand Regency Doha Trademark Collection by Wyndham

Posted today

• Assist Demi chef or Chef De Partie in the performance of their culinary and other duties, ensuring the needs of the outlets and company standards.
• Supervise and coordinate the activities of subordinates ensuring their work is produced to standard, taking full charge of the section and staff when directed to do so.
• Check the daily menus, function sheets, par stocks and mise en place lists.
• Record all recipes and procedures in own recipe book.
• Ensure cleanliness, hygiene and maintenance of all work areas, utensils, equipment, tables, fridges, freezers, kitchen area and cold rooms.
• Set up and maintain workstations and mise en place for daily operations.
• Store requisitions and stock control, as directed, in accordance with FIFO system (first in first out).
• Operate kitchen equipment safely and report any malfunction.
• Assist senior chefs (CDP, DCDP, Sous Chef) during busy service periods.
• Help train and guide junior commis when requested.
• Follow all hotel/restaurant policies, grooming standards, and instructions from supervisors.

• Same position & currently working in hotel: 1 year (Required)

• Time Management
• Problem Solving
• Teamwork

• Integrity
• Accountability
• Fun
• Ownership
• Leadership
• Diversity
• Quality first
• Teamwork
• Excellence
• Fairness

• Staff accommodation
• Staff transportation
• Learning & development programmes
• Career development
• Hotel restaurant staff rate
• Employee rate in all Wyndham hotels globally
• Staff party

Note: If you’re asked to pay for a job, avoid the role and report the job to us immediately.

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