Commis I/II/III

Job Description

General Responsibilities

Assist with mise-en-place for his/her assigned station/section.

Ensure has acknowledged handovers from previous shifts.

Maintains the orderliness and cleanliness of the work stations, buffet area, etc.

Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort.

Follows immaculate grooming standards in line with the resort's grooming policy.

Should be well versed of the departmental BRISOP (BrandRosettaIntegratedStandardOperatingProcedures)

Specific Responsibilities

Produces food of high quality according to standard recipes.

Assists with the production and presentation of different dishes.

Assist Chef-de-Partie to supervise outlet kitchen operations and discipline of staff.

Perform the duties and assume the responsibility of all production and presentation of kitchen outlets as required by the daily operation including banqueting, a la carte, and special promotion.

Operation of the various equipment as provided in the respective working area.

Give subordinates sufficient assistance and guidance to ensure that they can perform in a good environment.

Take responsibility for the cleanliness of the working areas and equipment.

Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.

Establishes and maintains effective employee working relationships.

Attends daily briefings, training, and other meetings as scheduled.

Performs related duties and special projects as assigned.

Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

Log security incidents and accidents following resort requirements.

Responsible for maintaining the waste management.

Actively pursuing cost-saving measures without affecting the quality of food.

Follows HACCP standards and maintains personal hygiene.

Responsible for achieving a score of 90% in the RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.

Carry out any reasonable duties as instructed by the Sous Chef.