Commis III Chef at The Providence Hotel

Purpose of Job:

Under the guidance and supervision of the Chef de Partie or delegate, and within the limits of established the Hotel Policies and Procedures and Food and Beverage Manual, responsible for assisting Chef de Partie in supervising the activities of personnel engaged in the preparation of food in the Kitchen and for participating in the activities of the Cooks.

Essential Functions/ Success Profile

Working with Others

Exceed Customer Expectations

• Anticipate and take action to meet and exceed others needs and expectations continually search for ways to increase customer satisfaction thrive on providing service to others

Communicate with Others

• Speak clearly and listen effectively one-on-one and in group settingspossess basic writing skills

Demonstrate Team Spirit & Cooperation

• Enjoy working with others to achieve common goals and objectives display upbeat attitude, even under pressure volunteer as needed to help ensure team success

Act with Professionalism & Integrity

• Conduct business respectfully ethically, and honestly
• Value the diverse background of others

Taking Responsibility

Take Ownership

• Be personally accountable for achieving results in a timely fashion and commit to follow-up take ownership of both positive and negative outcomes of work performance resolve problems without blaming others

Learn, Develop, & Adapt to Change

• Actively pursue self-development; learn from experience; modify behaviour based on feedback
• Demonstrate flexibility in handling change, unclear situations, shifting priorities, and new job requirements

Learn, Develop, & Adapt to Change

• Work without close supervision
• Use good judgment
• Make sure tasks are completed on time, without error, and up to quality standards

Prioritize activities based on time and attention needed for completion

Attend to Detail

• Ensure all job duties are performed with care and attention to detail
• personally checks work to ensure accuracy
• understand how the details affect the big picture

Delivering Results

Demonstrate Functional Excellence

• Possess, apply, and continually develop the specific technical knowledge and job skills/requirements needed for effective job performance

Commit to Quality

1. Ensure high quality, excellence, and value in work processes and outcomes produced with a commitment to meeting or exceeding standards

Follow Policies & Procedures

• Perform job tasks based on established policies and procedures
• interpret and apply policy correctly in all situations

Take Direction

• Follow instructions with flexibility to shift priorities upon request
• accept direction with a positive attitude and sense of urgency
• understand and respect chain of command

Multitask

• Shift back and forth efficiently between two or more activities, balancing priorities effectively

ENERGY PRESERVATION

• Motivates and inspire others
• Takes ownership
• Drives continuous improvement
• Demonstrates financial acumen

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

Personal Requisite

• Language: Fluent in English, multilingual ability an advantage
• Education: High school diploma would be an advantage
• Experience: Several years’ experience in overall operation
• Computer knowledge: Software as required
• Personal appearance:  The uniform should be worn with pride and dignity.
• The uniform must be kept clean, tidy and well maintained. 
• Any careless use, wilfully or negligently, will be the sole responsibility of the employee, which will have to cover all expenses related to the repair/ replacement or additional cleaning outside the regular one.
• The personal appearance according to the Hotel standard must be adhered to at all times.