Commis 1

About the Job:

1. To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.

2. To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets.

3. To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges

4. To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

5. To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately,to allow for Engineering response.

6. To identify and request assistance if required, prior to any breakdowns occurring.

7. To adhere to all pre-determined set-up times and breakdowns for each meal period-event.

8. To follow all control and key procedures.

9. To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.

10. To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximising production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets.

11. To assist in the development of a safe and clean working environment.

12. To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.

13. To assist the storeroom Receiving Clerk in reviewing the quality of goods received,if required,

14. To perform daily inspections of all walk-in refrigerators, reach ins , to ensure that proper rotation of food is adhered to prior to and upon completion of your shift.

15. To assume a professional interest and responsibility for the quality of food prepared in the employee cafeteria and assistance to the team if required.

16. To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurants-hotel,and will assist with the development of Personal Culinary Style.