Commis Chef
CurrentEnsure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.Assist in training within your department and to attend training sessions when requested in line with hotel requirementsHygiene control – Cleaning Schedule. Ensure that all records for the Criterion board are maintained.SOPs for all dishes are implemented with the aid of a Chef de Partie.Training of Commis – setting up a detailed training program with the Chef de Partie, Junior Sous and Sous ChefAttend all relevant meetingsBe responsible for stocks and control of wastage, in according to company standards.Assist in maintaining and improving upon budgeted food costAlways provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.Always maintain a high standard of personal appearance and hygiene.Maintain good working relationships with your own colleagues and all other departments.Be aware of the action to be taken in the event of fire.Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.Have a complete understanding of the hotel’s employee handbook and comply with the regulations contained within.Create and maintain an effective working relationship with colleagues and Managers.Be responsible for the ordering of all fresh produce and dry goods for kitchen use.Comply with all company procedures regarding:FireHealth & SafetyFood HygieneSecurity
