Commis Chef

Job Description

Job Description-Commis ChefJob DescriptionDepartment:CulinaryDesignation:Commis ChefReports To:Chef De partie/ Sous Chef/ Executive ChefPrime Function:Duties include assisting theProduction teamin food preparation and performingrelated duties in the Kitchen.Responsible forthe workassignedby SousChef, Chef de Partie& ExecutiveChefin 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 productsAny matter which may effect the interests ofhotelshould be brought to theattention of the Management.Key Responsibilities:People ManagementProvide effective support to the team to enable them to provide a range ofeffective 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 ensurethe proper use of equipment and efficient completion of all tasks.Maintain personal grooming and hygiene toensure standards are maintained.Liaise with the Catering and Stewarding Departments in a professional manner toensure event objectives are achieved and standards are maintained at all times.Financial ManagementIdentify optimalandcost effective use of the resources.Facilitate the stock take and stock rotation for the assigned section.Monitor the operation to ensure that food wastage isminimizedand to maintaincost effectiveness and profitability in all areas.Operational ManagementAdhere toall recipes, methods and instructions from the Executive Chef.Ensure that company and statutory hygiene standards are maintained.Job Description-Commis ChefEnsurethat the preparation and presentation of food complies with thestandards.Responsible for the production, preparation and presentation of all food items, inthe assigned function, to ensure highest quality at all times.Ensure to maintainappropriate grooming standards, hygiene and code ofconduct.Coordinate operations with Department Coordinators, Supervisors and otherDepartmental Managers to ensure operational readiness, efficiency in resourceutilization, and the prompt delivery of services.Ensure to to prevent the use of contaminated products in any process of foodpreparation.To ensure that the assigned Kitchen areas, equipmentsand utensils are alwayskept as per the standards.Ensure to adhere toGrand Mercure Vadodara Surya Palacepolicies andprocedures atall 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 thesafety of consumable goods by always respecting HACCP regulationsRespects the instructions and safety guidelines for the equipment (s) he usesApplies the hotels security regulations (in case of fire etc) Key ContactsLiaiseswithResponsible for (as assigned) Culinary TeamFood & BeverageService teamOccupational Health & SafetyEmployee ResponsibilityAll employees are required to co-operate with the OHS Policy and Programs to ensuretheir own health and safety, and the health and safety of others, in the workplace.Job Description-Commis ChefManagement s ResponsibilityEach manager is responsible, and will be held accountable for taking all practicalmeasures to ensure:That in the area of their control the OHS Program is complied with and employeesare supervised and trained to meet their requirements under the Program.Employees are consulted in issues which affect their health and safety, and anyconcerns that they may have are referred to management.Replacement and Temporary Mission:Be ready and responsible for any job, which may be assigned by the Management.This job description is not intended to be an exhaustive list of all responsibilities skill, effortor working condition associates with the position. It is only indicativeand intendedto providea description of the principle elementsessential for the performance of the job. All jobdescriptions are subject to change.,

Keyskills :
food costingmenu planninghotel managementfood preparationpersonal groomingprofessional manneroperational readinesskitchen managementohsfoodhotelhaccpcommispromptcostingstoragecontrolsecurityplanning