About this role
To maintain a high standard of all food preparation and service in their respective Kitchens, according to the standards required by the management. The job of Commis II is executed satisfactorily when: Key Areas General Knowledge Communications Grooming Hygiene and Food Safety Management Cost Control Staffing Others Special Note: The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be constructed as a detailed description of all the work requirements that may be inherent in the job. Thorough knowledge of the establishment’s facilities and personnel involved. Good knowledge of food service techniques and menu contents Aware of the hotel fire and safety and emergency procedures. Contributes and works as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required. Maintains a professional and friendly attitude towards guests during contact. Ensures a clean, professional appearance according to hotel grooming standards. Is acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them. Practices the hygiene and sanitation procedures set by the hotel when handling food. Ensures proper use and cleaning of equipment in order to prolong the use and prevent damage. Practices economy where food, paper supplies, electricity, and water are concerned. Maintains strict control over food portioning and wastage, ensuring gross food profitability. Ensures all staff have a clear understanding of the hotel fire and safety/emergency procedures. Ensures that food quality and standards are maintained at all times when preparing for restaurant and banquet functions. Assist in food stocktaking as required. Adheres to all rules and regulations set by the management. Service first. Assist the Chef as required. Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel