Commis 1 Bakery & Pastry - Employee Dining

Wynn Al Marjan Island

About the Position:

Wynn Al Marjan Island is currently seeking a Commis 1 Bakery & Pastry to join the resort s Employee Dining team.

The primary duties and responsibilities of this role are:

• Monitor and assist with the section workflow.

• Requisition of raw materials and monitoring ingredients for quality control purposes.

• Guarantee food is fresh, hygienic, and chilled and stored according to Wynn standards.

• Maintain HACCP standards for dry and cold storage, and clean and tidy kitchen and utensils.

• Monitor food preparation, kitchen costs, inventory levels, and portion and quality control regularly.

• Monitor consumption and maximize capacity of resources and equipment.

• Continuously improve health and safety standards.

• Deliver high-quality products to every outlet and guest.

• Address guests requests and handle complaints promptly and to their satisfaction.

• Test and correct any deviations from kitchen procedures swiftly through on-the-job training.

• Interact with department and company team members, management, and contractors professionally and positively.

• Attend department and inter-department meetings and share relevant information.

• Encourage good relationships, promote team spirit, and ensure effective two-way and multicultural communication.

• Adhere to the company policies and procedures and comply with the Code of Conduct.

• Remain well-mannered, well-groomed, and hygienic as per department and company standards at all times.

• Follow health and safety standards and strive for constant improvement to avoid health and injury hazards.

• Participate in the company recycling program and follow strict discipline to reduce, re-use, and recycle wherever possible.

• Perform any other duties as assigned.

About You:

The ideal candidate for this position will have the following experience and qualifications:

• Due to gaming operations and associated regulatory requirements, the minimum age for employment is 21 years.

• Secondary school or above.

• Excellent product knowledge of international cuisine.

• Accurate knife skills.

• Understanding of HACCP standards and guidelines.

• Excellent leadership and supervisory abilities.

• Ability to motivate, mentor, and guide team members to ensure optimal performance.

• Good communication and interpersonal skills.

• Ability to communicate clearly and effectively with staff and management.

• Strong organizational skills to manage inventory, schedules, and daily operations efficiently.

• Attention to detail to ensure cleanliness and compliance with health and safety standards.

• Able to work on shifts and be flexible regarding work schedules according to business demand.