Commis Chef

TASKS, DUTIES AND RESPONSIBILITIES

·Independent management of individual part areas of the allocated posts in the kitchen area

·Responsible for the allocated part tasks in all areas of the kitchen

·Cooperation in carrying out inventories

·Monitoring the flow of goods

·Involvement in training and management of the kitchen apprentices

·Monitoring goods at the goods in point in cooperation with the Purchasing Supervisor

·Responsible for the cleanliness of the allocated posts and the part areas responsible

·Documentation of the HACCP lists for all storage rooms and observance of the HACCP bases for all relevant areas

·Fulfilment of all tasks, observing all the established service standards

• Modern staff communication

HEALTH AND SAFETY

·Adheres to all health, sanitation and food safety rules and regulations

·Reports all potential and real hazards immediately

·Fully understands the hotel’s fire, emergency, and bomb procedures

·Works in a safe manner that does not harm or injure self or others

·Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct

MISCELLANEOUS

·Attends meetings and training required by the Sous Chef

·Accepts flexible work schedule necessary for uninterrupted service to the food production function

·Maintains own working area, materials and company property clean, tidy and in good shape

·Helps Steward when needed for the effective running of the restaurant

·Continuously seeks to endeavour the knowledge of own job function

·Is well updated on, and possesses solid knowledge of the following:
- Hotel fire, bomb and emergency procedures
- Restaurant corporate marketing and promotional programmes
- Union agreements

·Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities

• Contact: Kalyan Ghanagam
• Reference: CatererGlobal
• Job ID: 91786681