Commis Chef
Job Description
<p>Under the general direction of the Sous-Chef or his/her delegate, and within the limits of established IHG and local Hotel policies and procedures, is responsible for preparing and cooking all dishes in his particular Kitchen.</p><p><br></p><p><strong>Responsibilities</strong></p><ul><li><span>Prepares and cooks all dishes in his particular Kitchen and complies with standard recipes.</span></li><li><span>Prepares section mise-en-place and assists other commis in his particular kitchen if required. </span></li><li>Assists superior in ensuring production level is consistent with needs of Hotel.</li><li>Dresses and garnishes correctly all dishes served in his particular kitchen prior to being sent to outlets for service.</li><li>Prepares in advance food, beverage, material and equipment needed for the service.</li><li>Adheres to portion control policy/standard plating instructions.</li><li>Ensures that workstation is kept in clean and in orderly fashion.</li><li>Ensures that all equipment is correctly handled and maintained.</li><li>Ensures that food left over at the end of service is handled in accordance with established procedures.</li><li>Performs other duties and responsibilities which might be assigned from time to time by the supervisor.</li><li>Attends all prescribed Trainings as scheduled.</li><li>Maintains a high standard of personal hygiene and grooming at all times.</li><li>Cooperates and communicates with colleagues, supervisors and management to ensure effective departmental team work and high morale.</li><li>Demonstrates understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety.</li><li>Performs related duties and other projects as assigned.</li></ul><p><br></p><p><br></p><p><strong>Qualifications</strong></p><ul><li><span>0-2 years experience.</span></li><li>Customer Service Orientation.</li><li>Planning/Organizing.</li><li>Drive for Results.</li><li>Team Orientation.</li></ul><p><br></p>
