Commis III

The Role

To supervise the assigned station / section, produce a consistent, high quality product, ensure a courteous, professional, efficient and flexible service consistent with Swissôtel Al Murooj Hotel Standards Policies & Procedures in order to maximize guest satisfaction.

Key Deliverables and Responsibilities

Operations:

1. The ability to follow HACCP guidelines and municipality regulations at all times.
2. The ability to follow clean as you go policy and keep work area clean at all times.
3. 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.
4. 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.
5. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
6. The ability to maintain a cooperative working relationship with fellow employees
7. The ability to perform other tasks or projects as assigned by hotel management and staff
8. The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover sop
9. The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests
10. The ability to handle and rotate food according to established procedures.
11. The ability to maintain the work area and equipment in a safe and sanitary manner.
12. The ability to maintain a positive attitude and a professional disposition.
13. The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.
14. 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.
15. The ability to check and complete mise en place pars in setting up the station.
16. The ability to turn off all equipment ensuring no safety hazard has been left behind
17. The ability to set up station properly and on time for each service period.
18. The ability to make sure all food is prepared by recipes designated by the chef de cuisine or senior chef.
19. The ability to make sure quality and quantity meets our standard.
20. The ability to notify chef de cuisine or senior chef of any problems or complaints as when they arise.
21. The ability to not leave your section without doing the final check.
22. The ability to be able to work in another area when needed and take part in cross training when directed.
23. The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor
24. The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.
25. The ability to be able to work unsupervised.
26. The ability to be able to be flexible to the business demands and working hours.
27. The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.
28. The ability to be able to assist and direct the stewards with the daily cleaning tasks.
29. Follow all kitchen regulations as outlined and directed
30. Swipe in and out has to be done in uniform, not before being changed.
31. Provide the best and most efficient hospitality service to hotel guests.
32. Works at the allocated station as specified by the Executive Chef and/or Sous Chef.
33. Capable of organizing the allotted workspace and efficiently storing orders.
34. Capable of preparing and selling food within the necessary time constraints to meet guest expectations.
35. Able to use kitchen tools such as braising pans, baking ovens, stoves, grills, microwaves, and fryers.
36. Capable of producing a high-quality product on schedule and efficiently for guests or personnel.
37. Responsible for maintaining cleanliness and sanitation in the allocated work area.
38. Responsible for preparing and cooking all foods according to the recipe and specifications.
39. Prepare items for cooking by portioning, cutting, and storing them.

Administration:

1. The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible
2. The ability to respond properly in any hotel emergency or safety situation.
3. The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.
4. The ability to sign acceptance for tools, knives, uniforms etc. And will pay back to the company for any loss or damage of said equipment.
5. Fill out the appropriate log sheets according our standard on a daily base
6. Be aware of accident prevention and help enforce safe work habits – zero accidents is our goal.
7. No employee to be on the property after working hours without signed authorisation from a manager except for meals in the staff cafeteria
8. Overtime will be approved on business demands by the chef de cuisine or executive chef
9. Any violation of the above mentioned rules will be subject to disciplinary action.