Commis Chef

Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
? Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
? Order necessary foods according to proposed business demands. Consult with Executive Chef for guidance and authorisation of order.
? Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
? Work with and co-ordinate the work of apprentices in the preparation and production of food as required.
? Prepare and ensures availability of mise en place as required.
? Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Executive Chef.
? Assist and liaise with chef on duty as required.
Hygiene / Personal safety / Environment
? Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations
? Respects the instructions and safety guidelines for the equipment used
? Applies the hotel's security regulations (in case of fire etc)

Provide efficient, friendly and professional service to all guests.
? Lead by example when attending to guest requests. Show efficiency in constantly striving to provide Total Customer Satisfaction.
? Take initiative to ensure that interac...