Commis Chef

• JOB PURPOSE

Exceed guest expectation in first attempt.

• EXECUTIVE RESPONSIBILITIES & EMPOWERMENT

KEY OPERATIONAL RESPONSIBILITIES

Financial:

Oversee the stock take and stock rotation for the assigned section.

Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.

Operational:

• Check all equipment prior to service where applicable.
• Oversee all front of house food set ups to ensure they are as per guidelines set by the Chef.
• Promote an environment of team work to facilitate the achievement of department and Accor objectives.
• Monitor quantity and quality of food products for the assigned section to ensure compliance with Accor standards.
• To maintain the quality and presentation of all food served and the expedition thereof.
• To follow all HACCP procedures in all food production and galley maintenance.
• To ensure back up is provided for the service lines.
• To follow all recipes to company specifications, and avoid wastage.
• To communicate and cooperate with all other team members, to ensure a smooth food delivery system.
• To ensure environmental separation standards are followed.
• To perform all other tasks assigned by senior management.
• To be fully conversant with all services and facilities offered by the hotel.
• To perform opening and closing procedures established for the Place of Work as assigned.
• To monitor operating supplies and reduce spoilage and wastage.
• To do mise-en-place/ pre-preparation/ processing of all meat, poultry, seafood, fruit and vegetables, dairy products, etc.
• To perform cooking at various sites in the hotel as well as outside Banquet functions.

Business plan /Analysis:

To ensure when preparing meals, that all food production recipes and presentation specifications are followed, as per company standard, to produce food of consistent quality and cost.

Team Management :

To ensure decision making process is transparent and fair.

General Duty:

• Should have a thorough knowledge of menus, recipes and preparation.
• Should have worked in all section of the kitchen.
• Should have through knowledge of HACCP procedures and regulation and should be able to guide and trained his assistance.
• Must be able to monitor consumptions, stores, butchery, receiving.
• Should possess good knife skills.
• To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and upsell alternatives.
• To co-ordinate with the Stewarding, F&B Outlets and other Departments.