Main Duties/ Tasks:
- Prepares and cooks a la minute orders
- Receives guests’ orders from Chef De Partie and cooks food, portions food in plates, adds gravies, sauces and garnishes to fill orders
- Observes and taste food being cooked, sample all foods prepared
- Control temperature of cooking appliances, fries and cooks simple hot food items
- Cleans and maintains work areas, equipment and cold rooms
- Assist Commis 1 in performance of his duties
- Prepare breakfast, lunch and dinner orders as per menu
- Ensure that the equipment is correctly handled and maintained
- Establishes and maintain effective employee relations
- Ensures the “Clear as you Go” and “Pick as you Drop” method of working is executed
- Ensures Hygiene and sanitation Standard are attained in the section
- Complies with Health and Safety Policy
Familiarizes yourself with the following procedures:
- Hotel fire procedures
- Crisis management system
- First aid procedures
- Health & Safety procedures
- Hotel security procedures
- Hotel product knowledge
- Hotel environmental procedures
Other Duties/ Tasks:
- To promote efficiency, confidence, courtesy and an extremely high standard of social skills
- To generally promote and ensure good inter-departmental relations
- To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues
- To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment
- To adhere to Company and Hotel rules and regulations at all times
- Ensure that incidents/ accidents are reported without any delays
- Ensure that QHSE – FSMS related training programs are executed
- identify training requirements of employees and coordinate with concerned trainers internal to execute training
- Ensure that QHSE [Quality, Health, Safety and Environment] – FSMS [Food Safety Management System] related records are maintained and updated
- participates in incident investigation process
- Plans and coordinate with OH&S officers to conduct mock drills with respect to Occupational health & safety
- Understands the requirements of basic food hygiene and personal hygiene
- Shall maintain the work areas neat and tidy
- Participate in trainings related to Food Hygiene & HACCP
- If responsible complete various checklists/ records associated with work
- Report to supervisor if suffering from communicable diseases
Occasional Duties/ Tasks:
- To report any equipment failures/problems to the Maintenance Department
- To pass any maintenance requests to the Maintenance Department
- To participate in any Training/ Developments schemes as recommended by senior management
- To assist the Duty Manager in any task outlined/ detailed by him/her
- To comply with any reasonable request made by management to the best of your ability
