POSITION SUMMARY

Commis chef is responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals and cleaning their workspace throughout the day to follow health and safety guidelines.

TASKS, DUTIES AND RESPONSIBILITIES

• Ensure ingredients and final products are fresh
• Follow recipes, including measuring, weighing and mixing ingredients
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present accompaniment and arrange final dishes
• Occasionally serve food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Maintain food safety and sanitation standards
• Clean and sanitize work areas, equipment and utensils
• Check quality and freshness of ingredients and equipment

HEALTH AND SAFETY

• Adheres to all health, sanitation and food safety rules and regulations
• Reports all potential and real hazards immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Co-ordinates work, and works in a safe manner that does not harm or injure self or others
• Anticipates possible and probable hazards and conditions to avoid mishaps
• Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct

MISCELLANEOUS

• Recommends better preparation procedures to Sous Chef
• Checks the restaurant reservations regularly
• Attends meetings and training required by the Sous Chef
• Accepts flexible work schedule necessary for uninterrupted service to the food production function
• Maintains own working area, materials and company property clean, tidy and in good shape
• Continuously seeks to endeavour the knowledge of own job function
• Is well updated on, and possesses solid knowledge of the following:
  • Hotel fire, bomb and emergency procedures
  • Hotel health and safety policies and procedures
  • Current licensing relating to own department
  • Restaurant corporate marketing and promotional programmes
  • Restaurant guests generating high business volume
  • Union agreements
• Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities

Required qualifications

• Bachelor’s degree holder/Diploma in hotel management/Culinary or hotel operations/Restaurant management
• Minimum 3 years working experience in the same field
• Fluent in English Language.
• Communication skills
• Confidentiality and ethical behaviour
• Customer care spirit

Note:

• Applicants must meet the minimum requirements in terms of qualifications.
• Successful candidates will be required to submit a criminal record

• Ensure ingredients and final products are fresh
• Follow recipes, including measuring, weighing and mixing ingredients
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present accompaniment and arrange final dishes
• Occasionally serve food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Maintain food safety and sanitation standards
• Clean and sanitize work areas, equipment and utensils
• Check quality and freshness of ingredients and equipment
• Adheres to all health, sanitation and food safety rules and regulations
• Reports all potential and real hazards immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Co-ordinates work, and works in a safe manner that does not harm or injure self or others
• Anticipates possible and probable hazards and conditions to avoid mishaps
• Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct
• Recommends better preparation procedures to Sous Chef
• Checks the restaurant reservations regularly
• Attends meetings and training required by the Sous Chef
• Accepts flexible work schedule necessary for uninterrupted service to the food production function
• Maintains own working area, materials and company property clean, tidy and in good shape
• Continuously seeks to endeavour the knowledge of own job function
• Is well updated on, and possesses solid knowledge of the following: Hotel fire, bomb and emergency procedures, Hotel health and safety policies and procedures, Current licensing relating to own department, Restaurant corporate marketing and promotional programmes, Restaurant guests generating high business volume, Union agreements
• Show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities

• Communication skills
• Confidentiality and ethical behaviour
• Customer care spirit

• Bachelor’s degree holder/Diploma in hotel management/Culinary or hotel operations/Restaurant management
• Minimum 3 years working experience in the same field
• Fluent in English Language.