Commis Chef

RESPONSIBILITIES:

• 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 kitchen environment that promotes flair, creativity and consistency in quality of food taste and presentation.
• To ensure that all food safety management program policies and guidelines are followed and implemented.

OTHER CONSIDERATIONS:

• 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 Sous Chef / Junior Sous 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 policies and guidelines.
• To follow and support the job direction given by section chef.
• To follow Hiltons Fire & Safety procedures.
• Ensuring all Hilton policies and procedures are correctively observed and followed.
• Performing any additional tasks as delegated by management or guests to ensure our guests receive outstanding service.

* Chef specialized in Tandoor, South Indian, Halwai, Chinese, Indian.