Commis
Rosewood Hotels and Resorts
Job Description Job SummaryAssists in the kitchen, contributing to the overall success of outlets and events, in accordance with the hotel's standards and financial goals.Essential Duties and Responsibilities
Guest Satisfaction• Always provides a courteous and professional service.• Manages al guest and associate inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.• Maintains positive guest and colleague interactions with good working relationships.
Operations• Ensures that all company's minimum brand standards have been implemented.• Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.• Washes, peels, cuts, and seeds vegetables and fruits. Cleans, cuts, and grinds meats, poultry, and seafood. Dips food items in crumbs, flour, and batter to bread them.• Assists in quality control of items. Weighs and measures designated ingredients.• Sets up buffet/food presentations. Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. Assists other chefs in their duties when required.• Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.• Ensures the sanitation standards for kitchen are being met. Stores foods in designated areas.• Cleans work areas, equipment and utensils, segregates and removes garbage.• Is familiar with all sections of the kitchen to facilitate the flexible use of associates.• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.• To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage to a sous chef/head chef.
Guest Satisfaction• Always provides a courteous and professional service.• Manages al guest and associate inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.• Maintains positive guest and colleague interactions with good working relationships.
Operations• Ensures that all company's minimum brand standards have been implemented.• Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.• Washes, peels, cuts, and seeds vegetables and fruits. Cleans, cuts, and grinds meats, poultry, and seafood. Dips food items in crumbs, flour, and batter to bread them.• Assists in quality control of items. Weighs and measures designated ingredients.• Sets up buffet/food presentations. Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. Assists other chefs in their duties when required.• Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.• Ensures the sanitation standards for kitchen are being met. Stores foods in designated areas.• Cleans work areas, equipment and utensils, segregates and removes garbage.• Is familiar with all sections of the kitchen to facilitate the flexible use of associates.• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.• To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage to a sous chef/head chef.
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