Commis Chef I - II

ไม่ระบุ

Prime Function:

? Duties include assisting the Production team in food preparation and performing related duties in the Team Dining Kitchen.
? Responsible for the work assigned by Sous Chef, Executive Sous Chef or Chef de Partie in any section of the Team Dining kitchen as per the standards.
? Ensure to perform miscellaneous job-related duties as assigned.
? Ensure HACCP procedures are followed and clear records are kept at all times.
? Exceed guest expectations in quality and service of food products
? Any matter which may effect the interests of ACCOR should be brought to the attention of the Management.

Key Responsibilities:

People Management

? Provide effective support to the team to enable them to provide a range of effective and efficient services.
? Ensure to exceed guest expectations in quality and service of the food products.
? Cooperate with staff in each section as assigned by the Executive Sous Chef / Sous Chef to ensure the proper use of equipment and efficient completion of all tasks.
? Maintain personal grooming and hygiene to ensure standards are maintained.
? Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

Financial Management

? Identify optimal and cost effective use of the resources.
? Facilitate the stock take and stock rotation for the assigned section.
? Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.



Operational Management
? Adhere to all recipes, methods and instructions from the Executive Sous Chef / Sous Chef.
? Ensure that company and statutory hygiene standards are maintained.
? Ensure that the preparation and presentation of food complies with the standards.
? Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
? Ensure to maintain appropriate grooming standards, hygiene and code of conduct.
? Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
? Ensure to prevent the use of contaminated products in any process of food preparation.
? To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards.
? Ensure to adhere to Ibis Styles Bangkok Silom policies and procedures at all times.
? Handle additional responsibilities as and when delegated by the Management.

-