Commis - Pastry

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Quick Summary

Overview

OBJECTIVE To assist in overseeing and directing all aspects of the kitchen operation, working as an integral part of the kitchen team.

Technical Tools

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To assist in overseeing and directing all aspects of the kitchen operation, working as an integral part of the kitchen team.

Responsibilities

~1 min read

→Preparing thorough mise-en-place of all items featured on the menu
→Preparing orders to established standards
→Ensuring that assignments are carried out efficiently
→Paying attention to portion control and food cost
→May be assigned to other areas of the kitchen if required
→Optimising the efficiency of their section
→Maintaining effective communication between the kitchen and waiting staff
→Responsible for proper storage of food in all areas
→Cleaning and maintaining of work area, cold rooms and equipment
→Ensuring that at the end of each shift, the area is left clean, neat and organised
→Assisting all other Chefs to run the kitchen smoothly

→At all times, keeping updated on product knowledge of resort and related activities
→Resolving guest complaints to the guest’s satisfaction
→Maintaining excellent grooming and hygiene ensuring all grooming standards are met in relation to personal grooming and uniform presentation
→Complying with Resort Fire & Safety policies, initiatives
→Abiding by all Work Place Health, Safety and Hygiene policies at all times
→Abiding by the guidelines set out in the Employee Handbook
→Carrying out any other duties as directed by your Manager or Supervisor

Specific financial measures of performance:
To be agreed at each appraisal
Specific non-financial measures of performance:
To be agreed on recruitment and at each appraisal.
General measures of performance:
As a member of the department, he/she is required to set the highest standards of performance both within his department and as an example for others outside his department.
Frequency of appraisal:
Performance to be appraised annually
Appraiser:
To be appraised by the Chef De Cuisine / Executive Sous Chef

This is not an exhaustive list of responsibility; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required.