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.