Commis I - Cold Kitchen ( Omani )

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Job Purpose

1. 1.       To support directly the Chef de Partie or Demi Chef in the daily
            operation and work.
   2.       To take the full responsibilities of his section when his immediate  
            supervisor is not there.
   3.       To work according to the menu specifications (pictures or/and portions)
            set by Executive Chef.
   4.       To keep working area at all times in Hygienic conditions according to  
            the rules set by the hotel.
   5.       To communicate to his direct supervisor in all relevant & important  
            matters.
   6.       To control food stock.

ROLES AND RESPONSIBILITIES

1. 1. To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
   2. To generally promote and ensure good inter-departmental relations.
   3. To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
   4. To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
   5. To adhere to Company and Hotel rules and regulations at all times.
2. Occasional Responsibilities
3. 1. To report any equipment failures/problems to the Maintenance Department.
   2. To pass any maintenance requests to the Maintenance Department.
   3. To participate in any Training/Developments schemes as recommended by senior management.
   4. To assist the Duty Manager in any task outlined/detailed by him/her.
   5. To comply with any reasonable request made by management to the best of your ability.