Commi Ii

**Job Description** The Role**

To supervise the assigned station / section, produce a consistent, high-quality product, ensure a courteous, professional, efficient and flexible service consistent with Accor Standards Policies & Procedures in order to maximize guest satisfaction.

**Key Deliverables and Responsibilities**

**Planning & Organizing**:

- The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or senior chef on duty.
- The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required.

**Operations**:

- The ability to follow instruction and work closely with the senior chef, Sous Chef and Executive Chef.
- The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.
- The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.
- To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
- To wear uniforms according to Mövenpick standards.
- The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Mövenpick established guidelines and standards
- The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “First in First Out” & “If you make the mess, you clean it up”
- The ability to follow HACCP guidelines and municipality regulations at all times.
- The ability to follow clean as you go policy and keep work area clean at all times.
- The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
- The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.
- The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
- The ability to maintain a cooperative working relationship with fellow heartist
- The ability to perform other tasks or projects as assigned by hotel management and staff
- The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP
- The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests
- The ability to handle and rotate food according to established procedures.
- The ability to maintain the work area and equipment in a safe and sanitary manner.
- The ability to maintain a positive attitude and a professional disposition.
- The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.
- The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.
- The ability to check and complete mise en place pars in setting up the station.
- The ability to turn off all equipment ensuring no safety hazard has been left behind
- The ability to set up station properly and on time for each service period.
- The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or senior chef.
- The ability to make sure quality and quantity meets our standard.
- The ability to notify Chef de Cuisine or senior chef of any problems or complaints as when they arise.
- The ability to not leave your section without doing the final check.
- The ability to be able to work in another area when needed and take part in cross training when directed.
- The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor
- The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.
- The ability to be able to work unsupervised.
- The ability to be able to be flexible to the business demands and working hours.
- The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.
- The ability to be able to assist and direct the stewards with the daily cleaning tasks.
- Breaks and meals, as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinner, depending on hours of work
- Follow all kitchen regulations as outlined and directed
- Swipe in and out has to be done in uniform, not before getting changed.

**Administration**:

- The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible
- The ability to respond properly in any hotel emergency or safety situation.
- The ability to b