As a Commis in Staff Cafeteria, I will perform the following relevant tasks for this role:
• Prevent food spoilage through daily checks and ensure that all incoming and outgoing food items are up to standards set by the resort.
• Ensure that all conducted training of food preparation, hygiene and grooming standards is relayed, understood and followed by subordinates.
• Check the quality of raw materials in assigned area, as well as their storage, handling and usage.
• Produce all the required food items to standard and in a timely manner within assigned section.
• Maintain consistent quality and continuously shows efforts to upgrade the products produced in assigned area.
• Prepare all mise en place and meets with Chef de Partie/Sous Chef to plan daily food and beverage activities.
• Assume 100% responsibility for quality of products served.
• Know and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Follow proper plate presentation and garnish set up for all dishes.
• Have a complete understanding of, and adheres to the company’s policy relating to fire, hygiene and safety.
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• Record guest complaints, requests and solutions together with any other issues related to personnel, equipment, produce Etc. and report them to the Executive Chef or Executive Sous Chef.
• Work in any section of the kitchen when necessary, due to business levels or colleague shortages.
• Ensure all equipment and working area are kept clean and in good working condition.
• Fully understand the team goals and objectives, ensuring that the maximum is done to achieve the targets.
• Be present throughout service.
• Maintain at all times the highest standard of social skills.
• Report any maintenances faults following the required steps.
• Maintain efficient administration within the department preparing and submitting operational reports on time.
• Attend meetings and training as required by supervisors.
• Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.
• Strictly adhere to LQA standards and guest comments.
• Perform any additional tasks given to me by supervisor/management.
