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