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. 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. 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. 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.

Responsibilities

Prepare their own inventory list for their station; Fill in for another chef when absent; Ensure standard recipes and plating guides are followed; Provide Executive Sous Chef with daily market list and control goods received; Provide recipes and costing; Assist and propose food promotions, events and activities; Interact with Outlet Supervisors daily; Control food wastage; Recommend changes to increase efficiency; Maintain records and documentation; Maintain intradepartmental communication; Perform per Operational Standards; Maintain proper grooming; Attend training classes; Cooperate within team and other departments; Be aware of daily activities and product knowledge of hotel facilities; Check quantity and quality of food items and food labels; Attend communication meetings; Check equipment at end of shift; Communicate all information to next shift; Share skills and knowledge; Apply HACCP; Help guests with dishes and recommend specialties; Ensure buffets are refilled; Create atmosphere of tranquility; Check standard and quality of food leaving kitchen; Be punctual; Comply with hotel rules; Create environment promoting morale; Anticipate customer needs; Give full cooperation to colleagues; Be flexible; Familiar with company documentation; Other duties as assigned

Requirements

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

Benefits

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