Key Responsibilities of a Commis 1 Chef: Food Preparation: Washing, chopping, cutting, and preparing ingredients like fruits, vegetables, and meats. Basic Cooking: Preparing simple dishes, such as sandwiches, salads, and vegetables. Hygiene and Sanitation: Maintaining a clean, safe, and sanitary kitchen environment. Ingredient Preparation: Measuring ingredients, preparing sauces, and seasoning meats. Inventory and Ordering: Assisting with inventory, taking stock, and placing orders for food items. Dish Presentation: Ensuring proper presentation of dishes, following directions from the chef de partie. Equipment Maintenance: Monitoring kitchen equipment and reporting any issues. Learning and Development: Continuously developing culinary knowledge and skills. Teamwork: Working collaboratively with other kitchen staff and communicating effectively. Other Duties: May be asked to perform other duties as assigned by the chef de partie. Required Skills: Culinary Fundamentals: Strong knife skills, basic cooking techniques, and understanding of food preparation methods. Hygiene and Sanitation: Adherence to food safety standards and maintaining a clean workspace. Organization and Time Management: Ability to work efficiently in a fast-paced kitchen environment. Communication and Teamwork: Clear communication with kitchen staff and ability to work collaboratively. Willingness to Learn: Openness to learning new skills and techniques.

Key Responsibilities: Sales Strategy Development and Implementation: Creating and executing plans to achieve or exceed revenue targets, including identifying new business opportunities. Client Relationship Management: Building and maintaining strong relationships with existing and potential clients, including corporate clients, event planners, and travel agencies. Negotiation and Contract Management: Negotiating favorable terms for hotel services, including room rates, event spaces, and other amenities. Sales Promotion: Promoting the hotel's services and facilities through various channels, including online platforms, trade shows, and networking events. Market Research and Analysis: Conducting market research to identify trends, analyze competitor activity, and adapt sales strategies accordingly. Budget Management: Managing the sales and marketing budget, allocating resources effectively, and tracking expenses. Performance Reporting: Generating sales reports, analyzing data, and providing insights to hotel management. Collaboration: Working closely with other hotel departments, such as marketing, front desk, and food and beverage, to ensure a seamless guest experience and maximize revenue generation.