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Commis I - Crowne Plaza Doha - The Business Park

Doha

Full job details

Recruiter
Crowne Plaza Hotels & Resorts - Middle East & Africa
Posted
28/11/2016
Ref
DOH002181
Location
Doha
Job Type
Chefs, Commis Chef
Sector
Hotel
Job Level
Non-Management
 

Job Overview



Under
the supervision of the Chef in Charge and according to the Outlet’s
requirements, prepare food items following recipes and menus, and responsible
for the timely preparation, set up and replenishment of mise-en-place.

 

At Crowne
Plaza
®, we want our guests to
feel able to do their best, achieve their goals and be recognized for their
success.  To help them, we need you to
stay One Step Ahead and:

  • Create Confidence – by being an
    expert at what you do; by acting and looking the part and adapting your
    style to match your guests’ pace in all you do.

  • Encourages Success – by supporting and
    respecting your guests and their goals; by recognizing them and making
    them feel valued and important and offering thoughtful choices to help
    them feel restored and balanced.
  • Make It Happen – by being perceptive to your guests’ needs; by taking ownership for getting
    things done and working seamlessly with others to help guests be successful.
  • Duties and Responsibilities



    1.     Assist Demi chef or Chef De Partie in the performance of their culinary
    and other duties, the needs of the outlets and company standards.

    2.     Preparation of  food items
    according to recipes and menus, including specialized food production  for ‘Theme Nights’, buffets, banquets and a
    la carte.

    3.     Supervise and coordinate the activities of subordinates ensuring their
    work is produced to standard, taking full charge of the section and staff when
    directed to do so.

    4.     Checks the daily menus, function sheets, par stocks and mise en place
    lists.

    5.     Records all recipes and procedures in own recipe book.

    6.     Ensure cleanliness, hygiene and maintenance of all work areas, utensils,
    equipment, tables, fridges, freezers, kitchen area and cold rooms.

    7.     Supervision of buffet replenishment and clearance.

    8.     Preparation and set up daily mise en place and buffets as per standards.

    9.     Arranges plates and helps in dishing our meal portions according to
    Kitchen Order Tickets (KOTs).

    10.  In charge of food hygiene and temperature control for responsible
    section.

    11.  As directed, prepares staff rosters.

    12.  Store requisitions and stock control, as directed, in accordance with
    FIFO system (first in first out).

    13.  All other duties
    assigned by sous chefs and direct supervisors.


    SELF MANAGEMENT



    1.     Comply with Hotel Rules and Regulations and
    provisions contained in the Employment Handbook 

    2.     Comply with Company Grooming Standards at all
    times to portray a professional image of self and the hotel.

    3.     Comply with Time and Attendance Policies set
    by the hotel.

    4.     Actively participate in training and
    development programs and maximize opportunities for self-development

    5.     Demonstrate understanding and awareness of
    all policies and procedures relating to Health, Hygiene and Fire Life Safety

    6.     Familiarize yourself with emergency and
    evacuation procedures

    7.     Ensure all security incidents, accidents and
    near misses are always logged in a timely manner and brought to the attention
    of the Line Manager

    8.     Comply with the Company’s Corporate Code of
    Conduct

    9.     Familiarize self with the company values
    (Great Hotels Guests Love) and model desired behaviors (Winning Ways, Room to
    be Yourself) and ways of working (IHG Wheel).

    10.  Perform all tasks as directed by the Manager
    in pursuit of the achievement of business goals

     

    The above is designed to help you in the understanding
    of the role and is not intended to be a definite list of your duties, as
    flexibility in meeting company and guest needs is required by all employees






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