Commis I

Administration

• Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
• Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.
• Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times.
• Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
• Co-ordinates with colleagues whenever necessary regarding operational problems.
• Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• Participates in regular meetings and briefings as may be scheduled.

• Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.

Financial and Revenue Responsibilities

• To ensure that each kitchen runs at an acceptable food cost.
• Minimize wastage
• Applying fifo procedures

Training and Human Resources

• To attend training and meetings as and when required.
• Participates in any scheduled training and development program that may improve personal or departmental standards.
• Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimisation.
• Treat complaints of harassment and discrimination promptly and confidentially.
• Treat customers and colleagues from all cultural groups with respect and sensitivity.
• Identify and deal with issues which may cause cross cultural conflict or misunderstanding.

Guest Service Responsibilities

• Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.

Miscellaneous

• To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.
• To provide friendly, courteous and professional service at all times.
• To maintain good working relationships with colleagues and all other departments.
• To read and understand the hotel’s Employee Handbook and to adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
• To comply with local legislation as required.
• To respond to any changes in the department as dictated by the needs of the hotel.
• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.

• All Heartists are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances.