Commis II

Job description

Job Description

·  The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.
·  The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.
·  The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.
·  To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
·  To wear uniforms according to Mövenpick standards.
·  The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with  Mövenpick established guidelines and standards
·  The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “First in First Out” &  “If you make the mess, you clean it up”
·  The ability to follow HACCP guidelines and municipality regulations at all times.
·  The ability to follow clean as you go policy and keep work area clean at all times.
·  The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
·  The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.
·  The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
·  The ability to maintain a cooperative working relationship with fellow employees
·  The ability to perform other tasks or projects as assigned by hotel management and staff
·  The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP
·  The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests
·  The ability to handle and rotate food according to established procedures.
·  The ability to maintain the work area and equipment in a safe and sanitary manner.
·  The ability to maintain a positive attitude and a professional disposition.
·  The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.
·  The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.
·  The ability to check and complete mise en place pars in setting up the station.
·  The ability to turn off all equipment ensuring no safety hazard has been left behind
·  The ability to set up station properly and on time for each service period.
·  The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or senior chef.
·  The ability to make sure quality and quantity meets our standard.
·  The ability to notify Chef de Cuisine or senior chef of any problems or complaints as when they arise.
·  The ability to not leave your section without doing the final check.
·  The ability to be able to work in another area when needed and take part in cross training when directed.
·  The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor