Commis II
Job Description
PRIMARY OBJECTIVE OF POSITION
To produce the highest possible food quality in own section. All production is carried out in line with appropriate food portion control, use of recipes, Radisson Blu corporate
guidelines, and service concepts. And strictly follow HACCP guideline and regulation.
TASKS, DUTIES AND RESPONSIBILITIES
PRODUCE THE HIGHEST FOOD QUALITY WITHIN GUIDELINES
• Works actively and assists in the production and preparation of all food items within the assigned area and ensures a smooth and efficient operation
• Always adheres to Radisson Blu standards of preparation, recipes, and presentation
• Uses Sous Chef/ Chef de Partie’s as a resource to ensure seasoning, portions, and appearance of food
• Has a good knowledge of the menu items and specials and their recipes
• Collects store requisitions and items and store them accordingly
• Ensures that spoilage and wastage is kept to a strict minimum
• Follows proper safety, hygiene, and sanitation practices
• Ensures readiness at all times
• Refers to station’s file regarding preparation, cooking and presentation specifications of all dishes produced in the section
• Maintains all operating equipment and report any repairs or requirements of equipment necessary
• Consults Chef de Partie’s regarding suggestions that might improve quality and competitiveness.
• Performs any other duties asked for by Superior
HEALTH AND SAFETY
• Adheres to all health, sanitation and food safety rules and regulations
• Reports all potential and real hazards immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Works in a safe manner that does not harm or injure self or others
• Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct
Requirements
Function: Other
Experience Level: Not Applicable