Commis II

Job description

Key tasks

•Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
•Set up station properly and on time for each service period.
•Support the Demi Chef de Partie or Commis 1 in the daily operation and work.
•Prepare the daily mis-en-place and food production in respective section.
•Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
•Check and ensure the correctness of the temperature of appliances and food.
•After service switch off and clean oven tops and work areas as well as surfaces.
•Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.
•Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.
•Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times.
•Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
•Co-ordinates with colleagues whenever necessary regarding operational problems.
•Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.
•To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
•Participates in regular meetings and briefings as may be scheduled.
•Participates in any scheduled training and development program that may improve personal or departmental standards.
•Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
•To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
•To carry out any other reasonable duties as assigned by the Demi Chef de Partie and Commis I.

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance , they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.

Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential English (Primary tongue)

Essential and optional requirements

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