Commis Chef III at The Providence Hotel

Main Duties/ Tasks:

• Prepares and cooks a la minute orders
• Receives guests’ orders from Chef De Partie and cooks food, portions food in plates, adds gravies, sauces and garnishes to fill orders
• Observes and taste food being cooked, sample all foods prepared
• Control temperature of cooking appliances, fries and cooks simple hot food items
• Cleans and maintains work areas, equipment and cold rooms
• Assist Commis 1 in performance of his duties
• Prepare breakfast, lunch and dinner orders as per menu
• Ensure that the equipment is correctly handled and maintained
• Establishes and maintain effective employee relations
• Ensures the “Clear as you Go” and “Pick as you Drop” method of working is executed
• Ensures Hygiene and sanitation Standard are attained in the section
• Complies with Health and Safety Policy

Familiarizes yourself with the following procedures:

• Hotel fire procedures
• Crisis management system
• First aid procedures
• Health & Safety procedures
• Hotel security procedures
• Hotel product knowledge
• Hotel environmental procedures

Other Duties/ Tasks:

• To promote efficiency, confidence, courtesy and an extremely high standard of social skills
• To generally promote and ensure good inter-departmental relations
• To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues
• To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment
• To adhere to Company and Hotel rules and regulations at all times
• Ensure that incidents/ accidents are reported without any delays
• Ensure that QHSE – FSMS related training programs are executed
• identify training requirements of employees and coordinate with concerned trainers (internal) to execute training 
• Ensure that QHSE [Quality, Health, Safety and Environment] – FSMS [Food Safety Management System] related records are maintained and updated
• participates in incident investigation process
• Plans and coordinate with OH&S officers to conduct mock drills with respect to Occupational health & safety
• Understands the requirements of basic food hygiene and personal hygiene
• Shall maintain the work areas neat and tidy
• Participate in trainings related to Food Hygiene & HACCP
• If responsible complete various checklists/ records associated with work 
• Report to supervisor if suffering from communicable diseases

Occasional Duties/ Tasks:

• To report any equipment failures/problems to the Maintenance Department
• To pass any maintenance requests to the Maintenance Department
• To participate in any Training/ Developments schemes as recommended by senior management
• To assist the Duty Manager in any task outlined/ detailed by him/her
• To comply with any reasonable request made by management to the best of your ability