Commis 2 - Breakfast

• 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

• 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 Outlet, 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

• 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 & Misscelaneous

• 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.

• 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

What is in it for you:

• Employee benefit card offering discounted rates at Accor worldwide

• Learning programs through our Academies

• Opportunity to develop your talent and grow within your property and across the world!

• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21