Commis and CDP

Location
Bahrain (BH)
Salary
Commis BD 150-BD 200 per month CDP-BD 200-BD 300
Posted
13 Feb 2017
Closes
11 Mar 2017
Sector
Restaurant
Job Level
Non-Management

Commis-Purpose

To execute all production work in a timely manner for respective section/outlet to ensure that guests and members receive high quality culinary experience

 

Key Outputs

Operational

  • Prepare and cook orders for daily operations as per SOP’s
  • Assist in receiving items
  • Take inventory as required
  • Maintain a clean, neat and well organized work area including walk in fridges and freezers and counters
  • To work competently according to the standards specified by the Chef
  • Maintain a high level of food preparation, presentation in your section of responsibility
  • To report any maintenance faults to the Chef on a daily basis
  • Keep waste to a minimum
  • Regular and reliable attendance.

 

Requirements

  • Diploma in hospitality management
  • Excellent communication skills, verbal and written
  • High energy, positive attitude, willingness to learn and grow
  • Well presented and well groomed
  • Shows initiative and creativity
  • Team player
  • Appreciation for a diverse, multi-cultural environment
  • Minimum 2 years experience in the same field

 

 

 

Other Duties as Assigned

  •  While the above mentioned is a detailed description of the outputs required for  a Commis, it is not intended to be exhaustive.  Other requirements may be assigned as change in the environment dictates.

 

Chef De Partie-Purpose

Responsible in the preparation of all foods as indicated in the menu plan, recipes, and methods for his/her areas.  He is responsible to take care of all orders from his/her immediate supervisor on duty, pertaining to specific assignments that may arise without notice, due to special functions, itinerary or other unforeseen changes.

Key Outputs

Operational

  • Ensures that all foods are prepared fresh and is of the highest standard for taste and food safety
  • Strictly follows all recipes, methods and instructions from his supervisor
  • Assures that all food is ready (by course) and delivered within SOP’s
  • Makes sure that he/she all subordinates work in clean uniforms
  • Helps to enforce the established work schedule for the team
  • Assures complete managerial coverage for breaks or meetings
  • Strives for excellent tasting food and creative presentation
  • Enforce clean as you go work habits
  • Strain safe work habits and alert the crew to notify the supervisors on duty of any dangerous or unsafe places in the work area
  • Be instrumental in organizing an efficient flow of production.  Check all daily events, delegate and follow up
  • Maintain menus and food quality to standards
  • Constantly thrive to upgrade the food quality and presentation and establish the necessary controls that would assure a high level of quality and consistency
  • Be responsible to control food and labor cost in your area
  • Sign all food requisitions and make the proper adjustments to information given
  • Check food handling and storage procedure wherever food is handled
  • Control food waste
  • Adjust mise en place and food requisitions to the daily guest count (reservations) if applicable
  • Check on all equipment in your areas that has to be fixed and report to the Exec. Chef
  • Delegate workload to your subordinates in a timely manner
  • Check all food storerooms pertaining to your area daily.  Assure that food is well rotated and first in is first out
  • Check cleanliness and proper storage of food and equipment in all areas of food production
  • Check all requisitions in your area of responsibility and discuss with your direct supervisor
  • Discuss all provisions-related problems directly with your supervisor
  • Regular and reliable attendance.

Communications

  • Communicate with superiors, keep them informed at all times
  • Hold daily early morning meetings with your subordinates
  • Actively participate in the weekly management meetings with positive contribution and information

Requirements

  • Minimum 2 years experience as CDP tournament
  • Has worked at least 2 years as a 1st cook on the hot line
  • Knows how to supervise various sections in the kitchen
  • Excellent oral and written communication
  • Works well under pressure
  • Able to train subordinates in Health and Safety and quality food production in the kitchen

Other Duties as Assigned

  • While the above mentioned is a detailed description of the outputs required for  a Chef De Partie, it is not intended to be exhaustive.  Other requirements may be assigned as change in the environment dictates.