Commis - Team Restaurant

Objective

To participate in all the food production areas of the kitchen and help in the preparation of hot and cold food.

Reports To

Chef de Partie

Key Duties/Responsibilities

• Actively participates in the provision of excellent service to guests.

• Updates the daily attendance book to control punctuality, absenteeism, overtime, and casual labour, in order to make sure his/her IN and OUT duty time have been recorded.

• Complies with grooming and hygiene and with safety regulations and procedures as well as SOP at all times.

• Prepares all pantry food items according to standard recipes, or as otherwise specified by superior, to ensure consistency of service to guests.

• Checks and controls the proper storage of products, especially those freshly produced, checking on portion control, so as to maintain product quality.

• Keeps all refrigeration, storage and working area(s) in clean condition, so as to comply with Health and Hygiene Regulations.

• Ensures that all equipment in the kitchen are kept clean and in proper working order.

• Reports any equipment in need of repair to superiors

• Performs general cleaning tasks, using standard resort cleaning products as assigned by superior.

• Keeps floors dry and clean at all times to avoid slip/fall accidents.

WORKING CONDITIONS:

General:

• Subject to the fact that he/she may from time to time be expected to work outside normal hours in order to meet reporting deadlines and take full responsibility of the department thereby extending his/her support whenever needed.