Commis I

Company Overview

Main Duties and Responsibilities

• Prepare own inventory list for their station.
• Fill in for another chef when absent from another station; basic overall knowledge required.
• Ensure standard recipes and plating guides are followed at all times.
• Provide Executive Sous Chef with daily market list and control all goods received for quality and quantity.
• Provide Executive Sous Chef with recipes and costing as required.
• Assist and propose special Food Promotions, Events and other Food related activities.
• Interact and communicate with Outlet Supervisors daily and ensure food items are well explained.
• Control food wastage without compromising food quality.
• Recommend changes in systems and procedures to increase efficiency and improve service levels.
• Maintain records and documentation as per operational control requirements.
• Maintain excellent intradepartmental communication via log books and memoranda.
• Perform as per Operational Standards and maintain proper grooming at all times.

Organization and Set Up

• Check quantity and quality of food items and presence of food labels after buffet set-up and during service.
• Attend communication meetings of the Outlet such as daily briefings.
• Check at end of shift that all equipment is properly working, clean, and in appropriate place.
• Communicate all information needed by next shift or supervisor for well-running operation.
• Share skill and knowledge with all employees.
• Apply HACCP as per Hotel Standard.

During Operations and Guest Interaction

• Help and assist guests to explain dishes and recommend food specialties and promotions.
• Ensure buffets are refilled at all times and food quality meets standards.
• Create an atmosphere of tranquility amongst the brigade.
• Check standard and quality of food leaving the kitchen.

General and Miscellaneous

• Be punctual on duty and ensure the same of employees.
• Be well groomed to standards and insist on same standard for employees.
• Comply with all hotel rules and regulations and be aware of company disciplinary and grievance procedures.
• Create an environment which promotes employee morale and encourages team pride.
• Promote a helpful and professional image to customers and give full cooperation to any customer requiring assistance.
• Anticipate customer needs to enhance quality service and customer satisfaction.
• Give full cooperation to colleagues requiring assistance and be flexible in assisting in other areas of the Hotel.
• Be familiar with all related company documentation and Operational Standards Manual.
• Other duties as assigned.

Qualifications

• Diploma or degree in vocational hospitality.
• 2-3 years experience in 4-5 star Hotel.

Diversity and Inclusion