Commis 3 – Pastry

Job Description

The position is responsible for the preparation of food, by strictly following standards as set by the hotel and regulated by local authorities. Ensuring all hygiene & cost control systems are followed.

Grooming

Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why every team member needs to follow the grooming standards all the time.

Key Interactions

Internally
– Engineering
– Food & Beverage
– Housekeeping
– Stewarding
– Talent & Culture

Externally
– Guests
– Suppliers
– Vendors

Primary Responsibilities

– Preparation of food, cooking, quality control, cutting & HACCP
– Maintain daily mis-en-place (MEP) and prepare ingredients
– Inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labeling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils
– Ensure the highest standards and consistent quality in the daily preparation
– Be familiar with new products, recipes & preparation techniques
– Have full knowledge of all menu items, daily highlights, and promotions
– Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
– Promptly report any hazards, unsafe working conditions, or equipment which requires repair or maintenance to the immediate supervisor

Other Responsibilities

– Effective communication between colleagues to ensure a secure and friendly working environment
– Establishing and maintaining effective working relationships
– Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues
– Actively share ideas, opinions & suggestions
– Efficiency in preparations and execution
– Acquire culinary knowledge and skills to grow as a demi chef de partie
– Follow guidelines provided in colleague handbook
– Perform other reasonable duties assigned by the manager

Main Complexity/Critical issues in the Job

– Ability multi-tasking
– Strict compliance with food safety hygiene in the food preparation
– Delivery of high-quality product on a consistent basis
– Cleanliness of work area
– Practice strict control on food portioning and wastage, thereby ensuring gross food profitability