Essential Job Functions

To have a thorough knowledge of the establishment’s facilities and personnel involved
To be equipped with good knowledge of food service techniques and menu contents
To be aware of the hotel fire and safety and emergency procedures
To ensure that food quality and standards are maintained at all times when preparing for
Restaurant and banquet functions
To be responsible in keeping all refrigerators, freezers and general work areas tidy
To perform all duties assigned by superiors to the best of his/her knowledge in the most productive way
To make use of stand recipe and presentation instructions whenever possible
To assist in food stock taking as required
To adhere to all rules and regulations set by the management
To ensure that mise-en-place is completed prior to service
To assist the Chefs as required

Communications

To contribute and work as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required
To maintain a professional and friendly attitude towards guests during contact

Hygiene and Food Safety Management

To be acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them
To practice the hygiene and sanitation procedures set by the hotel when handling food
To ensure proper use and cleaning of equipment in order to prolong the use and prevent damage

Cost Control

To ensure that there is no wastage of food, paper supplies, electricity and water
To maintain strict control on food portioning and wastage, ensuring gross food profitability

PHYSICAL

LANGUAGES

TRAINING

WORK EXPERIENCE

Potential

To ensure a clean, professional appearance according to hotel’s grooming standards
To report to duty in complete clean uniform and on time, as set forth by hotel’s standards

Commis 2(Rocca/PD)

Log In