JOB DESCRIPTION

POSITION: Commis

DEPARTMENT: Food & Beverage

REPORTS TO: Executive Head Chef / Sous Chef/Senior Chefs

PRIMARY OBJECTIVE OF POSITION

To assist in the preparation of food and contributes to the production of the highest possible food quality in the delegated section at all times. All production is carried out in line with appropriate food portion control, hotel’s guidelines and budgets.

TASKS, DUTIES AND RESPONSIBILITIES

• Assist in preparing, under the guidance from a more senior chef • Works in the designated station as set by Executive Head Chef or Senior Chefs • Able to organise the assigned work area and efficiently put away orders • Able to operate kitchen equipment ie pan, ovens, stoves, grills and fryers • Responsible to maintain cleanliness, sanitation at the assigned work area • Responsible for preparing and cooking all food items by the recipe and to specification • Ensures minimum kitchen wastage • Follows the cleaning schedules for the kitchen and cleans the section and other areas as directed • Adheres to Roe Park Resort standards of food quality, preparation, recipes, and presentation. • Reports any maintenance issues to the Executive Head Chef immediately • Complies with all Resort policies and procedures to ensure that all statutory regulations are observed. • Is flexible and willing to help in other sections as required

HEALTH & 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

Commis Chef May 2021

• Co-ordinates work, and works in a safe manner that does not harm or injure self or others • Works in a safe manner that does not harm or injure self or others. Knows how to protect self against chemicals, and is aware of harmful chemicals used • Anticipates possible and probable hazards and conditions to avoid mishaps • Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct

MISCELLANEOUS • Attends meetings and training required by the Executive Head Chef • Accepts flexible work schedule necessary for uninterrupted service to the food production function • Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the Executive Head Chef • Continuously seeks to endeavour the knowledge of own job function • Is well updated on and possesses solid knowledge of the following:

- Hotel fire, bomb and emergency procedures - Hotel health and safety policies and procedures - Restaurant guests generating high business volume

Signed: ______Date: ______Commis Chef

Signed: ______Date: ______Executive Head Chef

Commis Chef May 2021