Marriott Commis II in United Arab Emirates, United Arab Emirates


At Westin, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests well-being, and we re energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you re someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise.


Job Function / Summary:

Under the general guidance and supervision of the Chef de Partie of the assigned area, responsible for assisting in the preparation of cold foods, sauces, dressings, food displays and buffet set-ups in accordance with Westin policies and procedures. Commis 2 should learn by practice, observance and study the work and responsibilities of the job and through that medium, the culinary skills of the kitchen and any other job-related assignments given by the management, if and when required.

Key Areas

1.Kitchen Procedures

2.Assigned projects

3.Service Quality

4.Standard Compliance

5.Key Relationships

6.Hygiene and Safety Measures


Interacts and cooperateswith other members of the kitchen brigade as appropriate.

Rotates among the differentstations to learn and develop different culinary skills

Interacts and cooperateswith other departments and other sections of food and beverage as appropriate.

Liaises with the DemiChef de Partie and Chef de Partie in charge to ensure cleanliness and hygienestandards.

Work on a section or in adepartment when sufficiently advanced, sharing the work load.

Attends training classesas per scheduled training plan.

Learns the hotel s fireand safety precautions as well as how to operate the kitchen s firefightingequipment.

Responsible for storepick up and the proper arrangement of all storages and walk-in chillers

Performs an antimicrobialtreatment of all fruit and vegetable deliveries

Learns by practice andfrom observing the work towards achieving a high standard of cleanliness andhygiene as well as minimum food and fuel waste.

Prepares hot sauces, meatand fish, vegetables, rice and potato dishes, salad dressings, appetizers,salads and food displays in accordance with established recipes and methods.

Ensures that the sectionis kept clean and organized.

Assists the Demi Chef dePartie and the Chef de Partie in charge in ensuring appropriate productionlevel for the daily operation.

Prepares mise-en-placefor the assigned kitchen.

Adheres to portioncontrol policy/standard plating instructions.

Samples all foods,sauces, dressing on regular basis to ensure established standards aremaintained.

Stores all foods such assauces, dressings, meat and vegetables according to established procedures.

Ensures that allequipment in the kitchen section is correctly handled and maintained.

Complies with WESTINhygiene and sanitation standards.

Adopts the clear-as-you-go method ofworking.

Complies with hotel`shealth and safety policy.

Performs related dutiesand special projects as assigned.

Receives o- the- jobtraining and guidance and cooperates with fellow workers to promote it.

Attends the scheduledtraining classes and shares the kitchen workload when able to.

Learns the local andhotel s health authorities sanitation and hygiene requirements as well as SGS

Theabove key areas, responsibilities and activities reflect the items necessary todescribe the principal functions of the job identified and shall not beconstrued as detailed description of all work requirements that may be inherentin the job.

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Job: Food and Beverage & Culinary

Organization: Westin Hotels & Resorts

Location: ARE-United Arab Emirates

Requisition ID: 170027RE