Commis II

• Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.
• Responsible for the work assigned by Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards.
• Ensure to perform miscellaneous job-related duties as assigned.
• Ensure HACCP procedures are followed and clear records are kept at all times.
• Exceed guest expectations in quality and service of food products
• Any matter which may affect the interests of hotel should be brought to the attention of the Management.
• Responsible for INTERREACT
• People Management
• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Ensure to exceed guest expectations in quality and service of the food products.
• Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
• Maintain personal grooming and hygiene to ensure standards are maintained.
• Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

Financial Management

• Identify optimal and cost-effective use of the resources.
• Facilitate the stock take and stock rotation for the assigned section.
• Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.

Operational Management

• Adhere to all recipes, methods and instructions from the Executive Chef.
•  Ensure that company and statutory hygiene standards are maintained.
• Ensure that the preparation and presentation of food complies with the standards.
• Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
• Ensure to maintain appropriate grooming standards, hygiene and code of conduct.
• Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
•  Ensure to to prevent the use of contaminated products in any process of food preparation.
• To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards.
•  Ensure to adhere to Hotel policies and procedures at all times.
• Handle additional responsibilities as and when delegated by the Management.

Hygiene / Personal safety / Environment:

• Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment (s)he uses
• Applies the hotel’s security regulations (in case of fire etc)

Respects the hotel’s commitments to the “Environment Charter” (saving energy, recycling, sorting waste etc)