Commis II

• Duties include assisting the Production team
  in food preparation and performing related duties in
  the Kitchen.
• Responsible for the work assigned by Sous Chef, Executive
  Chef or Chef de Partie in any section of the kitchen as per
  the standards.
• Ensure to perform miscellaneous job-related duties
  as assigned.
• Ensure HACCP procedures are followed and clear records
  are kept at all times.
• Exceed guest expectations in quality and service
  of food products
• Any matter which may affect the interests
  of hotel should be brought to the attention of
  the Management.
• Responsible for INTERREACT
• People
  Management
• Provide effective support to the team to enable
  them to provide a range of effective and efficient services.
• Ensure
  to exceed guest expectations in quality and service of the food
  products.
• Cooperate with staff in each section as assigned by
  the Executive Chef to ensure the proper use of equipment and efficient
  completion of all tasks.
• Maintain personal grooming and hygiene
  to ensure standards are maintained.
• Liaise with the Catering
  and Stewarding Departments in a professional manner to ensure event objectives
  are achieved and standards are maintained at all
  times.

Financial Management

• Identify
  optimal and cost-effective use of the resources.
• Facilitate the stock
  take and stock rotation for the assigned section.
• Monitor the operation
  to ensure that food wastage is minimized and to maintain cost effectiveness
  and profitability in all areas.

Operational
Management

• Adhere to all recipes, methods and instructions
  from the Executive Chef.
• Ensure that company and statutory hygiene
  standards are maintained.
• Ensure that the preparation and presentation
  of food complies with the standards.
• Responsible for the production,
  preparation and presentation of all food items, in the assigned function,
  to ensure highest quality at all times.
• Ensure to maintain appropriate
  grooming standards, hygiene and code of conduct.
• Coordinate operations
  with Department Coordinators, Supervisors and other Departmental Managers
  to ensure operational readiness, efficiency in resource utilization, and
  the prompt delivery of services.
• Ensure to to prevent the use
  of contaminated products in any process of food preparation.
• To ensure
  that the assigned Kitchen areas, equipments and utensils are always kept as per
  the standards.
• Ensure to adhere to Hotel policies and procedures at all
  times.
• Handle additional responsibilities as and when delegated by
  the Management.

Hygiene / Personal safety /
Environment:

• Ensures that the workplace and storage areas
  remain clean and tidy, and the safety of consumable goods by always respecting
  HACCP regulations
• Respects the instructions and safety guidelines
  for the equipment (s)he uses
• Applies the hotel's security
  regulations (in case of fire etc)

Respects the hotel's
commitments to the "Environment Charter" (saving energy, recycling,
sorting waste
etc)