Commis Cook

Job Description

 GENERAL MISSION

 

  • To provide food services to all guests, internal and external, in a manner that is professional, efficient yet friendly and second to none.
  • Reports directly to the Sous Chef and provides functional assistance as assigned at thesection.
  • Prepares all raw cooking materials and all mis-en-place as required.

RESPONSIBILITIES AND MEANS

  • Prepares all raw cooking materials and other required products.
  • Prepares thorough mis-en-place as featured for the menu.
  • Prepares orders according to the recipe and ensures that portioning is correct.
  • Stores all raw food materials according to the standards.
  • Works closely with the Leading Cook.
  • Ensures that all hygiene standards are observed when preparing the food materials.
  • To follow and enforce all Hotel’s rules and regulations at all times.
  • Ensure that the department’s rules and regulations are observed at all times.
  • Maintain personal grooming and hygiene standards.
  • Provides functional assistance and direction to the kitchen daily operations.
  • Produce high level of food quality to satisfy the needs of guests.
  • Ensure that all standard recipes are followed in the preparation process.
  • Be aware of the Safety policy of the section.
  • Be stationed at the buffet station at times of the buffet period if required.
  • May be assigned to any other kitchen if required.
  • Cleans and maintains work areas, cold rooms and all equipments.
  • Strive to implement the Accor Vision and demonstrate active use of the Accor Values.

TECHNICAL RESPONSIBILITIES

  •  Be able to handle Kitchen appliances and equipment safely and effectively.
  • To know the characteristics of the restaurant guests.
  • Be able to use the reheating equipment (Hob, Microwave oven, oven...).
  • To keep informed of the restaurant activity (Ask about the different types of guest (seminars, groups, individuals, etc.).
  • To set up according to activity levels.
  • To apply the preparation methods outlined in the specification sheet.
  • Is able to make every dish on the menu in your section.
  • To maximise potential of variety within your menu concept.
  • Is capable of closing up the kitchen.
  • To know how to use the kitchen’s cooking equipment properly.
  • To know how to use the dishwasher.
  • Ensure to apply the stocking procedures.
  • To check and receive merchandise in accordance with Food Hygiene Regulations standards.
  • To participate in the selective waste sorting programme.
  • To know and apply food hygiene regulations.