Commis II

Job description

Key tasks

PURPOSE:
Under the general guidance of the Demi Chef/ Chef de Partie and within the limits of established hotels policies, procedures and service Performance and product standards, prepares, cooks and dresses food for the customers of Hotel.

DUTIES & RESPONSIBILITIES
1. Report directly to the Section Head.
2. Reports on and performs his duty according to the schedule.
3. Dresses according to Kitchen standard dress code; i.e. chef's hat, chef's jacket, checked trousers, apron, nametag, socks and safe shoes.
4. Works with a high level of cleanliness within the Section by making sure that it is kept in hygienic and organized manner, fit for food production.
5. Ensures that fridge, freezer, cupboards and working tables are kept clean at all times.
6. Ensures that Section equipment is used correctly, kept clean, and reports any defect promptly to the Section Head.
7. Prepares, cooks, dresses all cold/ hot food including à la carte orders for all outlets, buffet preparation for all outlets, banquet and outside catering ensuring that they are fresh and according to the set standards.
8. Avoids unnecessary wastage and spoilage in order to keep the food cost as low as possible.
9. Reports any missing items to the Section Head.
10. Participates in Kitchen training and other hotel related training programs.
11. Ensures that non-kitchen staff are not allowed in the Section as well as any other sections of the Kitchen.
12. Ensures that no food is given out without proper documentation or to unauthorized persons and reports immediately any irregularities to the Section Head.
13. Performs related duties and special projects as assigned.
14. Ensure all work procedures are carried out as per HACCP standards.
15. Daily HACCP record and document keeping.

Desired profile

Skills

Level of Education Associate
Areas of study Hospitality
Professional experiences 1 to 2 years
Languages essential English (Fluent)

Essential and optional requirements

·  HACCP