Overview
Commis 1 Cold Kitchen Jobs in Doha, Qatar at Wyndham Grand Doha West Bay Beach
Position: Commis 1 Cold Kitchen”
JOB SUMMARY
The Commis I Cold Kitchen is responsible for assisting in the preparation production presentation and service of cold food items in accordance with the hotel s culinary standards recipes quality requirements and food safety procedures The role supports the Cold Kitchen team in the preparation of salads cold appetizers sandwiches canap s dressings sauces cold cuts fruits garnishes and other assigned cold food preparations The Commis I is expected to maintain high standards of food quality presentation hygiene organization and consistency while working efficiently as part of the culinary team This job description outlines the principal responsibilities of the position and is not intended to be an exhaustive list The Team Member may be required to perform other reasonable duties in accordance with operational requirements and business needs
KEY RESPONSIBILITIES
1 Food Preparation amp Production Report for duty on time properly groomed and in full compliance with the hotel s culinary uniform and personal hygiene standards Attend daily briefings and obtain relevant production requirements menus special functions and operational instructions from the Chef de Partie or designated supervisor Prepare the workstation with the required ingredients utensils equipment containers and other mise en place before commencing production Assist with the preparation of salads cold appetizers sandwiches wraps canap s cold platters fruits vegetables cold cuts cheeses garnishes and other cold food items as assigned Prepare dressings vinaigrettes dips sauces marinades and other cold preparations according to approved recipes and standards Wash peel cut slice dice chop portion and prepare ingredients using the correct techniques and equipment Follow standardized recipes preparation methods portion sizes specifications and presentation standards Ensure all ingredients are fresh properly prepared correctly portioned and suitable for use Assist in the preparation and replenishment of buffet la carte banquet room service and other food outlets as assigned Support the preparation of special functions events conferences banquets and other high-volume production requirements Assist in preparing and arranging food displays platters buffet presentations and cold food stations according to established presentation standards Maintain consistency in taste quality portion size temperature freshness and presentation Follow production schedules and complete assigned preparation tasks within the required timeframe Seek guidance from the Chef de Partie when handling unfamiliar ingredients preparation techniques or special requests
2 Cold Food Preparation Assist with the preparation and presentation of cold kitchen items in accordance with the hotel s menu specifications Prepare and maintain salad mise en place including leafy greens vegetables grains pasta proteins and other ingredients as required Prepare and portion cold appetizers terrines p t s cold cuts cheeses seafood and other assigned items where applicable Prepare and maintain dressings vinaigrettes mayonnaise-based preparations dips and cold sauces according to approved recipes Assist with fruit preparation carving garnishing and decorative food presentation where required Prepare sandwiches canap s finger foods and other cold items according to outlet and banquet requirements Maintain appropriate food temperatures throughout preparation storage display and service Ensure all prepared food is properly covered labeled dated stored and rotated according to hotel food safety procedures Maintain appropriate separation of raw and ready-to-eat foods to prevent cross-contamination Follow allergen-control procedures and immediately communicate any allergen-related concern to the Chef or Supervisor
3 Mise en Place amp Kitchen Organization Complete daily mise en place requirements accurately and within established production timelines Organize ingredients and prepared items systematically to support efficient service Maintain sufficient mise en place throughout service and replenish items as directed Monitor ingredient availability and inform the Chef de Partie of low-stock or insufficient items Store ingredients correctly in refrigerators freezers dry stores and designated storage areas Ensure all food products are properly labeled with product name preparation date use-by date and other required information Follow the hotel s FIFO First In First Out Minimize food waste through accurate preparation portion control proper storage and responsible use of ingredients Assist with receiving and checking food deliveries when assigned reporting quality or quantity discrepancies to the responsible Chef Maintain a clean organized and fully operational workstation throughout the shift
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Title: Commis 1 Cold Kitchen
Company: Wyndham Grand Doha West Bay Beach
Location: Doha, Qatar
Category: