Commis I - Pastry

MAIN DUTIES:

Administration

• Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.

• Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.

• Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times.

• Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.

• Co-ordinates with colleagues whenever necessary regarding operational problems.

• Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.

• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.

• Participates in regular meetings and briefings as may be scheduled.

• Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.

Financial and Revenue Responsibilities

• To ensure that each kitchen runs at an acceptable food cost.

• Minimize wastage

Training and Human Resources

• To attend training and meetings as and when required.

• Participates in any scheduled training and development program that may improve personal or departmental standards.

• Ensure wherever possible that employees are provided with a workplace free of discrimination, harassment and victimisation.

• Treat complaints of harassment and discrimination promptly and confidentially.

• Treat customers and colleagues from all cultural groups with respect and sensitivity.

• Identify and deal with issues which may cause cross cultural conflict or misunderstanding.

Guest Service Responsibilities

• Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.

Miscellaneous

• To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.

• To provide friendly, courteous and professional service at all times.

• To maintain good working relationships with colleagues and all other departments.

• To read and understand the hotel’s Employee Handbook and to adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.

• To comply with local legislation as required.

• To respond to any changes in the department as dictated by the needs of the hotel.

• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.

• All Heartists are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances.

• All Heartists may be assigned to other duties in the hotel as and when required by business levels.

GENERAL DUTIES:

Health and Safety

• Ensure that all potential and real Hazards are reported immediately and rectified

• Be fully conversant with all departmental Fire, Emergency and Bomb procedures

• Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees

• Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc.

• Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others

• Use safe manual handling techniques and practise safe work habits following Accor Health, Safety and Environment policies, maintain procedures to minimise our impact on the environment and prevent pollution.

Confidentiality

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Accor Internet and Email policy

• Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

To be fully conversant with:

• Hotel fire procedures

• Hotel security procedures

• Hotel Health and Safety policy and procedures

• Hotel Facilities and attractions

• Hotel standards of operation and departmental procedures

• Sofitel Keys of Luxury and Appearance guidelines

• Sofitel “BE Magnifique” vision and its corresponding strategies

• Methods of accepted payment of the company

• Short- and long-term company marketing promotions