Commis 2

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SECTION ONE:                           JOB OUTLINE

Job Title:

Commis Trainee

Department:

Food & Beverage

Division:

Kitchen

Job Band:

Level ?

Reporting Line:

Reports To All

Supervises:

-

Other Relationships:

All departments

Job Summary/Purpose:

Key Areas:

1. Essential Job Functions

2. Communications

3. Hygiene and Food Safety Management

4. Cost Control

Special Note:

The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.

SECTION TWO:                                  KEY AREAS
 

Position                                               Commis Trainee

RESPONSIBILITIES                       

ACTIVITIES

1. Essential Job Functions

• To have a thorough knowledge of the establishment’s facilities and personnel involved
• To be equipped with good knowledge of food service techniques and menu contents
• To be aware of the hotel fire and safety and emergency procedures
• To ensure that food quality and standards are maintained at all times when preparing for
• Restaurant and banquet functions
• To be responsible in keeping all refrigerators, freezers and general work areas tidy
• To perform all duties assigned by superiors to the best of his/her knowledge in the most productive way
• To make use of stand recipe and presentation instructions whenever possible
• To assist in food stock taking as required
• To adhere to all rules and regulations set by the management
• To ensure that mise-en-place is completed prior to service
• To assist the Chefs as required

2. Communications

• To contribute and work as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required
• To maintain a professional and friendly attitude towards guests during contact

3. Hygiene and Food Safety Management

• To be acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them
• To practice the hygiene and sanitation procedures set by the hotel when handling food
• To ensure proper use and cleaning of equipment in order to prolong the use and prevent damage

4. Cost Control

• To ensure that there is no wastage of food, paper supplies, electricity and water
• To maintain strict control on food portioning and wastage, ensuring gross food profitability

SECTION THREE:                       JOB SPECIFICATIONS

Position                                            Commis Trainee

CHARACTERISTICS

REQUIRED

ESSENTIAL

DESIRABLE

PHYSICAL

• Physically fit
• Clean and professional appearance

LANGUAGES

• Oral and written fluency in Turkish & English

QUALIFICATIONS /

TRAINING

• Culinary related certificates

• Apprenticeship or any other culinary certificate/diploma preferred

WORK EXPERIENCE

• Minimum 1 year in the culinary filed depending on position

• Minimum 1 year experience in a Luxury Hotel an advantage

DISPOSITION

Character;

Leadership;

Relationships;

Potential;

• To ensure a clean, professional appearance according to hotel’s grooming standards
• To report to duty in complete clean uniform and on time, as set forth by hotel’s standards

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