Commis (III, II, I)

Job Detail

Personnel Management • Follow orders and advice instructed by Chef de Partie and Sous Chefs to perform job task following directions. • Adapt yourself to business needs and be willing to work any day of the week and any shift. • Remain focus and complete one task before switching to the next one. • Follow work list assigned by Chef de Partie, completed within acceptable time frame. • Attend and participate in company trainings, embracing learning opportunities with a positive attitude and adhere to company philosophy. • Work calmly and efficiently while promoting good working relations in the culinary/pastry/bakery department. • Able to demonstrate a positive attitude and take pride in one's work. This must be reflected in the product produced for our guests to consume. • Be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, and fire procedures. • Report to culinary management any maintenance defects using the correct and proper procedures. • Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel. • Ensure that you report to work on time as per culinary department schedules. Report any sickness or absence from work using the correct procedures. Kitchen / Food • Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls. • Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying First in First out! kitchen best practice. • Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift. • Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service. • Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.