Commis

General Responsibility: The Commis assists in the preparation and serving of food. He also prepares all stocks, soups and vegetables, meat dishes and sauces. Main Duties & Responsibilities 1. To prepare soups for daily use. 2. To set up the work station for the daily operation of the food outlet and to ensure enough mise-en-place for the expected volume of business. 3. To make sure all refrigerators are clean at all times and well stocked. 4. To ensure a strict control of wastage and portions to achieve Gross Food Profitability. 5. To give excellent and friendly service. 6. To assist the Guest with all queries. 7. To be aware of The Hotel / Restaurant Customer Programmes. 8. To act according to the complaint handling standards & procedures. 9. To carry out any reasonable duties as may be requested by the department head. 10. To report for duty as per the rota, clean and tidy, wearing the correct uniform and name badge and ensure that the attendance record is signed both at the beginning and at the end of the shift. 11. To train, develop, guide and motivate colleagues. 12. To assist all departments when required. 13. To attend departmental communication meetings & training sessions and to operate in line with the instructions received. 14. To be responsible for a clean and tidy working area. 15. To be aware of any activities/ events operating within the hotel in order to promote and maximise sales. 16. To suggest means and ways of reducing costs without effecting the quality and standard of the hotel. 17. To ensure energy and water saving. 18. To report any maintenance defects to an immediate supervisor or the engineering department. 19. To operate all equipment as per the operating guidelines. 20. To have full knowledge of the hotel safety and emergency procedures. 21. To comply with statutory and legal requirements for fire, health and safety, hygiene, licensing and employment. 22. To be aware of all local customs. 23. To adhere to the hotel rules at all times. 24. To support the hotel’s environmental projects. - High school diploma or equivalent; culinary school certification is a strong plus. - Minimum of 1-2 years of relevant experience in a professional kitchen environment. - Proficiency in basic knife skills and the ability to work with a variety of ingredients. - Good knowledge of salads, appetizers, and sandwiches - Experience in buffet and à la carte operations - Good understanding of HACCP and food safety - Positive attitude and good teamwork - Ability to work in a fast-paced hospitality environment

High school diploma or equivalent; culinary school certification is a strong plus. Minimum of 1-2 years of relevant experience in a professional kitchen environment. Proficiency in basic knife skills and the ability to work with a variety of ingredients. Good knowledge of salads, appetizers, and sandwiches. Experience in buffet and à la carte operations. Good understanding of HACCP and food safety. Positive attitude and good teamwork. Ability to work in a fast-paced hospitality environment.

1. Prepare soups for daily use. 2. Set up the workstation for daily operation and ensure enough mise-en-place for the expected volume. 3. Keep refrigerators clean and well stocked. 4. Maintain strict control of wastage and portions to achieve gross food profitability. 5. Provide excellent and friendly service. 6. Assist guests with queries. 7. Be aware of hotel/restaurant customer programmes. 8. Act according to complaint handling standards & procedures. 9. Carry out any reasonable duties as requested by the department head. 10. Report for duty as per the rota, clean and tidy, wear correct uniform and name badge, sign attendance. 11. Train, develop, guide and motivate colleagues. 12. Assist all departments when required. 13. Attend departmental meetings and training, operate per instructions. 14. Maintain a clean and tidy working area. 15. Be aware of activities/events to promote and maximise sales. 16. Suggest ways to reduce costs without affecting quality. 17. Ensure energy and water saving. 18. Report maintenance defects to supervisor or engineering. 19. Operate all equipment per operating guidelines. 20. Have full knowledge of hotel safety and emergency procedures. 21. Comply with fire, health and safety, hygiene, licensing and employment requirements. 22. Be aware of local customs. 23. Adhere to hotel rules at all times. 24. Support the hotel’s environmental projects.