Breakfast Commis Chef
- Pamplemousses
- Not disclosed
- Permanent
- Added 11/03/2024
- Closing 10/04/2024
Under the direction of the Sous Chef or Section Chef, prepares food in accordance with Inter-Continental Hotel and resorts policies and procedures and local hotel standards.
KEY RESPONSIBILITIES
- Produces food of high quality according to standard recipes.
- Assists with the preparation, presentation, decoration and storage of the following dishes:
- A la Carte Food
- Buffet Food
- Preparation
- Upkeep
- Storage
- Communicates politely and displays courtesy to guests and internal customers
- Provides direction to the Kitchen helpers, including Kitchen Attendants and Stewards.
- Communicates to his/ her superior any difficulties, guest or internal customer comment and other relevant information.
- Establishes and maintains effective employee working relationships.
- Attends and participates in daily briefings and other meetings as scheduled.
- Attends and participate inn training sessions as scheduled.
- Prepares in advance food, beverage, material and equipment needed for the service.
- Cleans and re-sets his/her working area.
- Maintains a hygienic kitchen
- Cleans the kitchen and equipment
- Implements the hotel and department regulations, policies and procedures including but not limited to:
- House Rules and Regulation
- Health and Safety
- Grooming
- Quality
- Hygiene and Cleanliness
- Performs related duties and special projects as assigned by Superiors/Head of Department.