Commis II

To maintain a high customer service focus by approaching your job with the customers always in mind.

• To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
• To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
• To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
• To maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation.
• To ensure that all Food Safety Management Program polices and guidelines are followed and implemented.
• To assess and monitor cleanliness on a daily basis, ensuring that all equipment remains clean and in good working order.
• To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels.
• To liaise closely with the Section Chef, ensuring food quality and preparation techniques are of the highest standard.
• To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary.
• Food Safety and Hygiene: To follow all Food safety Management Program polices and guide lines.
• To follow and support the job direction given by section chef.
• To follow Doubletree by Hilton Fire & Safety procedures.
• Ensuring all Hotel policies and procedures are correctly observed and followed.
• Performing any additional tasks as delegated by management or guests to ensure our guests receive outstanding service

• Participate in any training or development programs.
• Participate in all staff briefings and meetings as required.
• Actively participate in Employee Engagement, Guest Satisfaction and other special projects to improve standards.
• Assist in any inventory/stock taking as & when required.
• Provide a friendly, courteous and professional service at all times.
• Project a positive and motivated attitude.
• Handle guest or other employee inquiries in a courteous and efficient manner.
• Report all guest complaints or problems to immediate superior.
• Make recommendations to immediate superior for any areas that could improve the work environment or improve guest satisfaction.
• Be aware of all hotel activities/promotions/facilities and help to promote them.
• Be aware of the hotel's security, fire and safety regulations and procedures.
• Maintain a clean and tidy working area at all times.
• Develop healthy & congenial working relationships with staff in the department and in other departments.
• Relieve any colleagues during meal breaks or absences.
• Maintain good personal hygiene, professionally well-groomed with name badge.
• Report for duty punctually at all times or personally notify supervisor if unable to do so.
• Give equal importance to heart of house areas as for front of house areas.
• Make sure you understand and adhere to the hotel's Operations Manuals/Policies and employee handbook.
• Do not take any actions, which are detrimental to the hotel operations, management, owning company or against applicable laws.
• To ensure confidentiality of all information regarding guests/staff/hotel operations is not disclosed to unauthorized persons at any time.
• To be flexible and undertake any other reasonable duties and responsibilities as assigned, including re-deployment to alternative departments/areas if required, to meet business demands and guest service needs.
• Assist in building of an efficient team of junior employees by taking an active interest in their welfare, safety and development.
• Check daily performance of all staff according to departmental operations manual standards and take corrective training where guided or required.
• Help staff ‘Hands On’ at all times.
• Perform duties common to other supervisory level positions if necessary.