Commis (Cold Kitchen)

KEY DUTIES / RESPONSIBILITIES

Preparing thorough mise-en-place of all items featured on the menu

Preparing orders to established standards

Ensuring that assignments are carried out efficiently

Paying attention to portion control and food cost

May be assigned to other areas of the kitchen if required

Optimizing the efficiency of their section

Maintaining effective communication between the kitchen and service Eri Hosts

Responsible for proper storage of food in all areas

Cleaning and maintaining of work area and equipment

Ensuring that at the end of each shift, the area is left clean, neat, and organized

Assisting all other Chefs to run the kitchen smoothly

At all times, keeping updated on product knowledge of resort and related activities

Resolving guest complaints to the guest’s satisfaction

Maintaining excellent grooming and hygiene ensuring all grooming standards are met in relation to personal grooming and uniform presentation

Complying with Resort Fire & Safety policies, initiatives

Abiding by all Workplace Health, Safety and Hygiene policies always

Abiding by the guidelines set out in the Eri Host Handbook

Carrying out any other duties as directed by your manager or Supervisor

GENERAL

To carry out any other duties as directed by the Sous Chef or Executive Chef

Demonstrated knowledge of and skill in ability to operate standard food service equipment safely and effectively

To contribute ideas and suggestions to enhance the procedures in the kitchen.

To follow excellent grooming and hygiene set by the company

To abide by the guidelines set out in the Eri Host Handbook.

To attend on-the-job training to ensure standards are being followed.