Commis I/II/III

General Responsibilities:

Ø Assist with mise-en-place for his/her assigned station/section.

Ø Ensure has acknowledged handovers from previous shifts.

Ø Maintains the orderliness and cleanliness of the work stations, buffet area, etc.

Ø Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort.

Ø Follows immaculate grooming standards in line with the resort’s grooming policy.

Ø Should be well versed of the departmental BRISOP (Brand Rosetta Integrated Standard Operating Procedures)

Specific Responsibilities:

Ø Produces food of high quality according to standard recipes.

Ø Assists with the production and presentation of different dishes.

Ø Assist Chef-de-Partie to supervise outlet kitchen operations and discipline of staff.

Ø Perform the duties and assume the responsibility of all production and presentation of kitchen outlets as required by the daily operation including banqueting, a la carte, and special promotion.

Ø Operation of the various equipment as provided in the respective working area.

Ø Give subordinates sufficient assistance and guidance to ensure that they can perform in a good environment.

Ø Take responsibility for the cleanliness of the working areas and equipment.

Ø Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.

Ø Establishes and maintains effective employee working relationships.

Ø Attends daily briefings, training, and other meetings as scheduled.

Ø Performs related duties and special projects as assigned.

Ø Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

Ø Log security incidents and accidents following resort requirements.

Ø Responsible for maintaining the waste management.

Ø Actively pursuing cost-saving measures without affecting the quality of food.

Ø Follows HACCP standards and maintains personal hygiene.

Ø Responsible for achieving a score of 90% in the RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.

Ø Carry out any reasonable duties as instructed by the Sous Chef.