W Dubai | Le Meridien Mina Seyahi | The Westin• Culinary Excellence: Preparing, cooking, and presenting dishes in accordance with Marriott’s quality standards, ensuring consistency and taste across all offerings.• Team Leadership: Overseeing and guiding a section within the kitchen, training junior staff, and ensuring smooth daily operations under the guidance of senior chefs.• Hygiene and Safety Compliance: Adhering strictly to food safety and sanitation guidelines, conducting regular checks, and maintaining a clean and organized kitchen environment.• Quality Control and Presentation: Ensuring that dishes meet visual and taste standards before they are served, focusing on both aesthetic presentation and flavor.• Inventory and Resource Management: Managing ingredients and supplies, minimizing waste, and conducting inventory checks to ensure adequate stock levels.• Menu Development: Assisting with menu planning and development, contributing innovative ideas to maintain a fresh and appealing menu in line with Marriott’s culinary standards.• Guest Satisfaction: Collaborating with service staff to meet guest dietary requests and ensure a positive dining experience, responding to feedback, and adjusting dishes as necessary.

• Assisting with preparing and cooking a variety of dishes, ensuring taste, texture, and presentation are in line with Meydan’s standards.• Monitoring ingredient freshness, ensuring consistency in food quality, and adhering to health and safety standards.• Supporting inventory checks, managing supplies, and keeping track of ingredients to ensure smooth operations.• Working closely with the Chef de Partie and Sous Chef, assisting in training junior chefs, and helping maintain a positive team environment.• Managing workstations, keeping the kitchen organized, and ensuring timely service to meet guest expectations.• Occasionally contributing ideas for new dishes, reflecting Meydan’s culinary style and enhancing guest experience.

Commis-1 • Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.• Cook food and prepare top-quality menu items in a timely manner.• Communicate assistance needed during busy periods.• Ensure constant innovation in buffet preparation and presentation.• Inform Chef of excess food items for use in daily specials.• Inform F&B service staff of available items and available chef special menu.• Keep work area at all times in hygienic conditions according to the rules set by the hotel.• Ensure that mise en place for food preparation is completed in the section.• Monitor the quality and quantity of food that is prepared.• Operate kitchen equipment safely and responsibly.• Prepare fresh ingredients for cooking according to recipes/menu.• Responsible to maintain food logs.• Test foods to ensure proper preparation and temperature.• Ensure the proper sanitation and cleanliness of surfaces and storage containers.• To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for the department.• Attend the training being conducted and implement in daily operations and improve the quality of food.• Need to be flexible and willing to help other departments at busy times as and when required.

Commis-3• Provide the highest and most efficient level of hospitality service to the hotel guests.• Works in the designated station as set by Executive Chef and/or Sous Chef.• Able to organize the assigned work area and efficiently put away orders.• Able to prepare and sells food within recommended time frames to meet Guest expectations.• Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.• Able to produce a quality product in a timely and efficient manner for the guests or staff.• Responsible to maintain cleanliness, sanitation at the assigned work area.• Prepare ingredients for cooking, including portioning, chopping, and storing food.• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.• Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.• Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients in correct proportions.• Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.• Checks supplies and prep lists and ensures all items are prepped in a timely fashion.• Replenishes service lines as needed and restocks and prepares the workstation for the next shift.• Ensures that all products are stored properly in the correct location at the appropriate levels at all times.• Inform Chef of excess food items for use in daily specials.• Communicate assistance needed during busy periods.• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques• Operate kitchen equipment safely and responsibly.• To assist chef with chopping, packing and helping/learning with dishes.• Attend the training being conducted and implement in daily operations and improve the quality of food.