Commis 2 Job Desc
Job title : Commis 2
Department : Kitchen F&B
REPORTING LINE
Report to : Chef de party
Responsible for : To assisted the chef de party in the food
production
COMMUNICATION LINES
Vertically :
Sous chef, chef de party
Horizontally : Commis
AUTHORITY
Over Money : None
Over Staff :
None
GENERAL MISSION
To implement the preparations and presentations of Oriental food items
within the outlet kitchen to ensure smooth functioning and that standards are
maintained
Under the general guidance of the the pastry
chef, in the implementation of the Standard Policies and Procedures of
the Food and Beverage Operation and administration
RESPONSIBILITIES
1. Performance all required task in accordance
to Hotel policies and procedures.
2. Responsible for consistently implementing
the Policies and Procedures in operating
3. Responsible for
establishing and maintaining high sanitation standards in the work station
4. To ensure that personal hygiene is
always up to the highest standard.
1. CUSTOMER SERVICE
1. Produce fresh, quality and tasty food
well presented in a hygienic environment to ensure guest satisfaction at all
time.
2. BUSINESS MANAGEMENT
1. Attends meetings and
training sessions organized by the Hotel management for the position.
2. To achieve high quality production all over cost control.
3. Manages time effectively, by meeting
deadlines on time.
4. Assist
the Chef de Party in the production and distribution of food Item acoding to
requirement
3. COMMUNICATION
1. Report to the Chef de
party
2. Communicates effectively with
subordinates, immediate superior and other department heads. Capable of
expressing clearly, listening and absorbing information
3. To Attent regular briefings
the
best possible service to the guest.
4. ASSET MANAGEMENT
1. To report all faulty equipment to the Sous
Chef, to maintain effective working environment
2. To achieve maximum utilization of material,
equipment and for quality and food cost control.
5. SECURITY & SAFETY
1. Be aware of hotel’s fire evacuation and
emergency policies and procedure
2. Used all specific machinery in the appropriate matter
with the necessary protection tools.
6. HUMAN RESPONSIBILITIES
1. Establishes and
maintains good relations with employees within the department and between
other departments
2. Provides assistance to co-employees within
food & beverage and amongst other departments in the performance of tasks
to foster team work and success for the Hotel.
7. MARKETING
8. TECHNICAL RESPONSIBILITIES
1. Implements all the food and beverage
policies and procedures
2. Recognizes good quality products and
presentation.
3. Maintains high sanitation standard
throughout the working station.
4. Knows and understands all the Basic policies and procedures in food production.
5. Maintains all service standards
established for the Pastry
Kitchen.
6. Follows up and complies with the
cleaning schedule established for the Kitchen
7 Assist
the chef de party in the production of the en mise-en-place for the elaboration
of the all menu according to receipt and fiche technique
9. REPRESENTING HOTEL TO THE COMMUNITY
1. At all time whilst representing the
hotel, act in a professional, decorous manner ensuring proper representation of
the Hotel
10. DIVULGING OF HOTEL INFORMATION
1. The Hotel requires that you will not
(during or after your employment) without the hotel writing consent, divulge
every information concerning the Hotel or any associated hotels or any of their
dealing, transaction or affairs which may come to your knowledge during or in
the course of your employment with the Company
11. TEMPORARY MISSION
1. May be rotated to
different Kitchen and other temporary task within the Hotel
PERSON SPECIFICATIONS
.
POSITION:
Commis 2 DEPARTMENT: F&B
SKILLS ESSENTIAL DESIRABLE
EDUCATION Certified School Education.
QUALIFICATIONS Apprenticeship of two years
EXPERIENCE Minimum experience of one year in
four
star properties
INTERPERSONAL
Well motivated and desired
to learn
SKILLS
INTERPERSONAL Highly motivated and desired to learn
SKILLS Fast and efficient
SPECIFIC Minimum age 18 years
PRESENTATION Well groomed and presentable
at all time. Pratice good hygiene
PHYSICAL Able to stand up for long houres
OTHER
REQUIREMENT
MISCELLANEOUS
WORKING Well maintained F&B environment
CONDITIONS Open friendly environment
WORKING Flexible hours in accordance with job requirement
HOURS
Signature:
[Employee] [Date] [Department
Head] [Date]