Commis 1

Job description

Company Description

.

Job Description

SECTION ONE:                           JOB OUTLINE

Job Title:

Commis Trainee

Department:

Food & Beverage

Division:

Kitchen

Job Band:

Level ?

Reporting Line:

Reports To All

Supervises:

-

Other Relationships:

All departments

Job Summary/Purpose:

Key Areas:

1. Essential Job Functions

2. Communications

3. Hygiene and Food Safety Management

4. Cost Control

Special Note:

The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.

SECTION TWO:                                  KEY AREAS
 

Position                                                Commis Trainee

RESPONSIBILITIES                       

ACTIVITIES

1. Essential Job Functions

·  To have a thorough knowledge of the establishment’s facilities and personnel involved
·  To be equipped with good knowledge of food service techniques and menu contents
·  To be aware of the hotel fire and safety and emergency procedures
·  To ensure that food quality and standards are maintained at all times when preparing for
·  Restaurant and banquet functions
·  To be responsible in keeping all refrigerators, freezers and general work areas tidy
·  To perform all duties assigned by superiors to the best of his/her knowledge in the most productive way
·  To make use of stand recipe and presentation instructions whenever possible
·  To assist in food stock taking as required
·  To adhere to all rules and regulations set by the management
·  To ensure that mise-en-place is completed prior to service
·  To assist the Chefs as required

2. Communications

·  To contribute and work as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required
·  To maintain a professional and friendly attitude towards guests during contact

3. Hygiene and Food Safety Management

·  To be acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them
·  To practice the hygiene and sanitation procedures set by the hotel when handling food
·  To ensure proper use and cleaning of equipment in order to prolong the use and prevent damage

4. Cost Control

·  To ensure that there is no wastage of food, paper supplies, electricity and water
·  To maintain strict control on food portioning and wastage, ensuring gross food profitability

SECTION THREE :                       JOB SPECIFICATIONS

 

Position                                             Commis Trainee

CHARACTERISTICS

REQUIRED

ESSENTIAL

DESIRABLE

PHYSICAL

·  Physically fit
·  Clean and professional appearance

LANGUAGES

·  Oral and written fluency in Turkish & English

QUALIFICATIONS /

TRAINING

·  Culinary related certificates
·  Apprenticeship or any other culinary certificate/diploma preferred

WORK EXPERIENCE

·  Minimum 1 year in the culinary filed depending on position
·  Minimum 1 year experience in a Luxury Hotel an advantage

DISPOSITION

Character;

Leadership;

Relationships;

Potential;

·  To ensure a clean, professional appearance according to hotel’s grooming standards
·  To report to duty in complete clean uniform and on time, as set forth by hotel’s standards

Additional Information

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