Jumat, 30 Maret 2012

Commis 1 Job Desk


Job title                                  :               Commis 1
Department                                          :               Kitchen F&B

REPORTING LINE                         

Report to                                               :               Chef de party
Responsible for                    :                To assisted the chef de party in the food production

COMMUNICATION LINES

Vertically                                               :               Sous chef, chef de party
Horizontally                                         :               Commis

AUTHORITY

Over Money                                         :               None
Over Staff                                             :               None
                                                                                                               
GENERAL MISSION

To implement the preparations and presentations food items within the outlet kitchen  to ensure smooth functioning and that standards are maintained
             
Under the general guidance of the pastry chef, in the implementation of the Standard Policies and Procedures of the Food and Beverage Operation and administration

RESPONSIBILITIES

1.       Performance all required  task in accordance to Hotel policies and procedures.
2.         Responsible for the proper maintenance and good working order of all equipment
3.       Responsible for consistently implementing the Policies and Procedures in operating
4.         Responsible for establishing and maintaining high sanitation standards in the work station
5.         To ensure that personal hygiene is always up to the highest standard.

1. CUSTOMER SERVICE

1.       Produce fresh, quality and tasty food well presented in a hygienic environment to ensure guest satisfaction at all time.

2. BUSINESS MANAGEMENT

1.         Attends meetings and training sessions organized by the Hotel management for the position.
2.         To achieve high quality production all over cost control.
3.         Manages time effectively, by meeting deadlines on time.
4.       Assist the Chef de Party in the production and distribution of food Item according to requirement









3. COMMUNICATION

1.         Chef de party
2.       Communicates effectively with subordinates, immediate superior and other department heads. Capable of expressing clearly, listening and absorbing information
3.         To Attend regular briefings
                                                                                                                                                                                                                                                         the best possible service to the guest.                                                                                                                                                                                                                                                  
4. ASSET MANAGEMENT

1.     To report all faulty equipment to the Sous Chef, to maintain effective working environment
2.     To achieve maximum utilization of material, equipment and for quality and food cost control.

5. SECURITY & SAFETY

1.       Be aware of hotel’s fire evacuation and emergency policies and procedure
2.       Used all specific machinery in the appropriate matter with the necessary protection tools.

6. HUMAN RESPONSIBILITIES

1.         Establishes and maintains good relations with employees within the department and between
            other departments
2.       Provides assistance to co-employees within food & beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel.

7. MARKETING

8. TECHNICAL RESPONSIBILITIES

1.       Implements all the food and beverage policies and procedures in the Pastry Kitchen
2.       Recognizes good quality products and presentation.
3.         Maintains high sanitation standard throughout the working station.
4.         Knows and understands all the Basic policies and procedures in food production.
5.         Maintains all service standards established for the Pastry Kitchen.
6.         Follows up and complies with the cleaning schedule established for the Pastry Kitchen
7.        Assist the chef de party in the production of the en mise-en-place for the elaboration of the all menu according to receipt and fiche technique

9. REPRESENTING HOTEL TO THE COMMUNITY

1.       At all time whilst representing the hotel, act in a professional, decorous manner ensuring proper representation of the Hotel

10. DIVULGING OF HOTEL INFORMATION

1.       The Hotel requires that you will not (during or after your employment) without the hotel writing consent, divulge every information concerning the Hotel or any associated hotels or any of their dealing, transaction or affairs which may come to your knowledge during or in the course of your employment with the Company

11. TEMPORARY MISSION

1.         May be rotated to different Kitchen and other temporary task within the Hotel

                                 

            


PERSON SPECIFICATIONS

.      
                       
POSITION:     Commis 1                               DEPARTMENT:                    F&B


SKILLS                                   ESSENTIAL                                                   DESIRABLE             

EDUCATION              Apprenticeship of two years
QUALIFICATIONS                                                                          

EXPERIENCE                       Minimum experience of two years in second 
                                                Commis position                                                         

INTERPERSONAL    Highly motivated and desired to learn
SKILLS                                   Fast and efficient
                                                               
COMMUNICATION Good level of English speech   


SPECIFIC                               Minimum age 20 years
                                               

PRESENTATION      Well groomed and presentable
                                                 at all time. Practice good hygiene

PHYSICAL                 Able to stand up for long hours
                                               
OTHER                                 
REQUIREMENT                  


MISCELLANEOUS

WORKING                Well maintained F&B environment
 CONDITIONS           Open friendly environment
                                   
WORKING                Flexible hours in accordance with job requirement
HOURS                      



Signature:                                                                                                                               
                                               
                                [Employee]  [Date]                                              [Department Head] [Date]
         
   
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