Commis 3

**Job Location**:
NEOM

**Major responsibilities of a Commis 3 are**:

- To carry out tasks as assigned by the Chef on duty.
- Assists in preparation of basic raw materials needed to prepare variety of dishes.
- Ability to produce basic Soups Sauces, Sandwiches & Salads.
- Ability to assist in production of basic multi concept offerings from ingredients such as meats, fish, poultry, vegetables, etc. to suit the ethnic taste of diners.
- Ability to produce variety of side dishes and condiments as per the required recipes and specifications. Counter Service & preparation of packed meals.
- Follows production plans and proper handover of shifts.
- Ensures best hygiene practices, cleaning of storage facilities in the section.
- Strictly following recipes and production schedules and ensuring proper utilization.
- Responsible for proper storage and labeling procedures based on HACCP standards.
- Ensures detailed cleaning processes and perfect order in the section following the established food safety standards.

**Key Accountabilities & Activities**:

- Identifying actual potential problems, near misses relating to HSEQ in the delivery of the products and services.
- Identifying opportunities for improvement which may improve the service, make a job safer, improve protection of environment or enable a task to be performed more efficiently.
- Controlling any process that they believe does not meet the required quality standards.
- Informing their direct supervisor as soon as possible to ensure that the appropriate corrective action is taken.
- Immediately report any unsafe or unhealthy condition to his line manager.
- Report any incident that could affect the health, or which has caused or can cause an injury to his line manager immediately.
- Complying with NEOM IMS standards that include ISO 22000:2018; 45001:2018; ISO 14001:2015 & ISO 9001:2015 as appropriate.
- To attend meetings and training courses as required.
- Included in these duties, you are required to perform any other reasonable tasks requested by the line manager.

**Knowledge, Skills, and Experience**:

- Must have basic kitchen skills, have worked as a Kitchen Steward or Assistant Cook for a minimum of two years.
- Should be experienced in a high-volume environment, excellent knowledge of basic food hygiene and possess the ability to read and execute recipes.

Knowledge and proficiency of the English language.

**Qualifications**:
Trade certificate in Food production or apprenticeship in a recognized hotel or catering company/ School certificate