The Commis 3 Chef is responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards. also responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean

Primary Responsibilities

GENERAL MISSION:

• Assists in all food preparation and help to run the station that he is assigned to efficiently.

RESPONSIBILITIES:

• Assists Chef de Partie/Demi Chef to run the station efficiently.

• Obtains requisitioned goods from the store room.

TECHNICAL RESPONSIBILITIES:

• Stocks food items neatly in shelves and fridges.

• Keeps the section that he is assigned to in good working order.

• Assists in cleaning utensils and equipment.

COMMERCIAL RESPONSIBILITIES:

• Works according to standard recipes.

HUMAN RESPONSIBILITIES:

• Keeps good rapport with all staff.

• Follows hotel rules and regulations at all times.

RELATIONS:

• Keeps good relationships with all staff at all times.

REPLACEMENT AND TEMPORARY MISSION:

• Replaces Cook when requested.

• Performs any other duties as assigned by superiors.

• impacts to Sales and Sales Ops. If these two teams in particular are not aligned, it will be a steep road.

Detail Responsibilities

• To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust

• To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust

• To report accidents and sickness immediately to the Chef de Cuisine, with clear and concise details as required.

• To identify and request assistance immediately, prior to any breakdowns

• To relay any breakdown related information immediately to the Chef de Cuisine, to enable root cause identification and eradicate re occurrences

• To respond to change positively, in the departmental function as dictated by the industry, company or hotel

• To be an ambassador of Lateral service for the team

• To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices

• To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices

• To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards

• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage

• To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately to allow for Engineering response

• To adhere to all pre-determined set-up times and breakdowns for each meal period-event

• To follow all control and key procedures

• To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation

• To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets

• To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications

• To perform daily inspections of all walk-in refrigerators, reach ins, to ensure that proper rotation of food is adhered to prior to and upon completion of your shift

• To assume a professional interest and responsibility for the quality of food prepared in the employee dining room and assist to the team if required

• Ensures that all the required food transfers are completed to the appropriate venue/department

• Ensure full liaison with other members of the section and the Kitchen team

• Strong communication with the Chef De Partie of the section

• Daily data collection and reporting of issues as they arise

• Support of Departmental objectives

• Completion of twice yearly ASI surveys

• Diligence in prevention of wastage

• Attendance at Departmental meetings

• Ensures that all the required food transfer are completed to the appropriate venue/department

• Must be able to read and write to facilitate the communication process

• To be aware of all Health, Safety and Fire regulations and to abide by their terms

• To maintain high standards of personal hygiene at all times

• To demonstrate proper and safe usage of all kitchen equipment

• Ensure that full uniform is worn at all times

• To support and adhere to the equal opportunities policy of the company

• Be a friendly face and helping hand to our guests

• Other ad-hoc duties – unexpected moments when we have to pull together to get a task done

• May assist with other duties as assigned by management

Knowledge and Experience

• Diploma or Vocational Certificate in Culinary Skills or related field.

• Service years in the field :

• Solid Culinary experience

• Knowledge and skills:

• Must be able to read and write to facilitate the communication process

• Solid communication & training skills

• Working with multi-cultural teams

• To be aware of all Health, Safety and Fire regulations and to abide by their terms

• To understand high standards of personal hygiene at all times

• To demonstrate proper and safe usage of all kitchen equipment

• Ensure that full uniform is worn at all times

• Good comprehension of the English language

• Preferred (if required)

Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients

Competencies

• Good interpersonal skills with ability to communicate with all levels of employees

• Service oriented with an eye for details

• Ability to work effectively and contribute in a team

• Good presentation and influencing skills

• Alignment between teams