Commis 2 Main Kitchen

Roles and responsibilities

Key Responsibilities of Commis 2 - Main Kitchen:

Support and assist in the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level, ensuring both property and company standards are attained and adhered to.

Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner.

Collaborate with colleagues to maximize guest satisfaction and comfort, delivering a positive and responsive approach to enquiries and problem resolution.

Support and deliver on the strategies and objectives of the kitchen department taking ownership for assigned areas of responsibility.

Develops and builds own skills, knowledge and experience at every opportunity within kitchen, which aligns with the culture of growth, development and performance expected by the company.

Collaborates with the Head of Department, ensuring that departmental inventory is maintained, that productivity targets are achieved and performance levels are attained

Build and maintain effective working relationships, communicating with key stakeholders whilst promoting the company culture and values.

Ensures adherence to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required

Requirements of the Commis 2 - Kitchen:

• Experience in kitchen
• Ability to adapt to changing service environments
• Pro-active with a hands-on approach
• Passion for the hospitality industry
• Ability to manage work ensuring that tasks assigned are delivered
• Ability to find creative solutions, offering recommendations
• Personal integrity, with the ability to work in an environment that demands excellence
• Strong communication and listening skills
• Good IT skills
• Ability to work collaboratively at all levels within the department
• An open and positive personality
• Ability to handle challenging priorities and assignments

Desired candidate profile

1. Culinary Knowledge and Skills

• Basic Cooking Techniques: A solid foundation in basic cooking techniques, such as sautéing, grilling, boiling, baking, and poaching.
• Preparation Skills: Ability to prepare ingredients for dishes, such as chopping vegetables, marinating meats, or assembling mise en place (prepped ingredients) for the chefs.
• Knife Skills: Proficiency in using knives for cutting, dicing, slicing, and chopping food in a precise and safe manner.
• Recipe Understanding: Familiarity with standard recipes and the ability to follow instructions accurately when preparing dishes.

2. Time Management and Efficiency

• Working Under Pressure: Ability to work quickly and efficiently in a fast-paced kitchen environment, especially during peak hours or service times.
• Multi-tasking: Handling multiple tasks simultaneously, such as preparing ingredients while assisting with cooking or plating dishes.
• Prioritization: Understanding when certain tasks need to be prioritized, such as ensuring a dish is ready for plating on time or preparing items for the next shift.

3. Organization and Cleanliness

• Station Organization: Keeping your assigned section or workstation organized, clean, and ready for use, ensuring all tools and ingredients are in place for efficient cooking.
• Clean as You Go: Practicing good hygiene by cleaning utensils, cutting boards, and surfaces as you work to maintain a tidy and safe environment.
• Food Safety: Understanding and following proper food safety guidelines, including safe storage of ingredients, correct temperature handling, and preventing cross-contamination.

4. Attention to Detail

• Consistency in Presentation: Ensuring that all dishes are consistent in quality and presentation, as per the kitchen’s standards.
• Quality Control: Checking the quality of food ingredients and prepared dishes, ensuring they meet the standards for taste, texture, and appearance.

5. Teamwork and Communication

• Team Collaboration: Working effectively with other kitchen staff, including chefs, commis, and kitchen assistants, to ensure that tasks are completed in a coordinated and efficient manner.
• Communication: Listening carefully to instructions from senior kitchen staff, communicating clearly with teammates, and asking questions when uncertain about tasks or recipes.

6. Adaptability and Learning

• Learning from Senior Staff: Being open to learning new techniques and improving your cooking skills by working closely with more experienced chefs.
• Flexibility: Adapting to different tasks and sections of the kitchen, such as rotating through different cooking stations (e.g., grill, sauté, pastry) to broaden your skill set.

7. Knowledge of Kitchen Equipment

• Using Kitchen Tools: Familiarity with kitchen equipment such as stoves, ovens, grills, fryers, blenders, and mixers, and knowing how to use them safely and effectively.
• Maintaining Equipment: Understanding the importance of maintaining kitchen equipment, keeping tools sharp, and following proper cleaning procedures to ensure they last and function well.