Commis II

 DUTIES AND RESPONSIBILITIES

1 Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines

2 Ensure the quality of the food items and notify manager if a product does not meet specifications.

3 Bring in the daily materials pulled from the storage house to the kitchen.

4 Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair it is not allowed that man has a moustache or beard.

5 To take the full responsibilities of his section when his immediate supervisor is not there. 6 Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.

7 Maintain uptodate knowledge of company Food Safety Programs within assigned area of responsibility as well as all local state and federal regulations.

8 To generally promote and ensure good interdepartmental relations.

9 Display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.

10 Demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.

11 Adhere to Company and Hotel rules and regulations at all times.

12 Report any equipment failures/problems to the Maintenance Department.

13 Participate in any Training/Developments schemes as recommended by senior management.

14 Assist the Duty Manager in any task outlined/detailed by him/her.

15 Comply with any reasonable request made by management to the best of your ability. 16 Ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.

17 To implement necessary warnings and departmental trainings in order to save energy inside the facility.

18 Implement his responsibilities in order to eliminate and collect waste in a proper way reduce environmental pollution and harmful effects to the environment.

19 Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.

20 Carry out all other duties assigned by managers and hotel management not specified in the job description.

Qualifications :

 QUALIFICATIONS

 Education: At least a high school or vocational diploma.

 Experience: Can learn the job in 3 year and perform duties at expected level.

 Foreign Language: Not required.

 Courses and Seminars: Prior attendance in trainings in the related field.

 Computer Literacy: Not required.

 Skills: Has knowledge of and is capable of using the products kitchen and equipment. Expected to use nonstandard specific tools and devices related to the job and that can be learned in a few months.

Remote Work :

No

Employment Type :

Fulltime