Commis 2 – Pastry

Job Description

Main Duties and responsibilities:

1. 1. • He/she will have to prepare their own inventory list for their station.
      • He/she should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required.
      • Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
      • Provides the Executive Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity
      • Has to provide the Executive Sous Chef with recipes and costing as per the requirement
      • Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet
      • Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained.
      • Controls food wastage, without compromising on food quality.
      • Recommends changes in systems and procedures to increase efficiency and improve service levels.
      • Responsible for maintaining of records / documentation in his / her area as per operational control requirements.
      • Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.
      • Perform as per Operational Standards.
      • Proper grooming at all times.
      • Attend training classes as per schedule.
      • Show fullest cooperation and respect within the team and other departments.
      • Is aware of the daily activities and has product knowledge of all the hotel facilities.

Organization & Set Up:

1. 1. • After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required.
      • Attends the communication meetings of her/his department such as daily briefings.
      • Personally checks at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others.
      • At the end of the shift or the day, she/he has to communicate all information that the next shift or the supervisor has to know for a well running of the operation.
      • Shares his skill and knowledge with all employees.
      • Applies HACCP as per the Hotel Standard.

During the operations, in the restaurant & infront of the guest:

1. 1. • Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.
      • Makes sure buffets are refilled at all times and all food quality of the products is as per our standard.
      • Creates an atmosphere of tranquility amongst the brigade.
      • Checks the standard and quality of food which leaves the kitchen.

General & Miscellaneous:

1. 1. • To be punctual on duty and ensure the same of your employees.
      • Be well groomed to the standards laid down. Insist on the same standard for your employees.
      • To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.
      • To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment?
      • To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude.
      • To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction.
      • To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs
      • Is familiar with all related company documentation and especially with the relevant Operational Standards Manual for his/her field of responsibility.
      • Other duties as assigned.

• Carry out any other reasonable task (which may not be stated here) as requested

Qualifications

• Food & Beverage Production Operational Standards, Policy & Procedure Adherence
• Full compliance with HACCP standards and certification
• Diploma or degree in vocational hospitality, 1-2 years experience in 4-5 star Hotel