Commis A la carte kitchen

DUTIES AND RESPONSIBILITIES:

Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. At management discretion, direction may be given for tasks out side the scope of work described.

Nota: The job description is the same for all commis. However, the details of the tasks may vary according to the different sections (kitchen, pastry, butchery, etc…)

Nota 2: At the opening of our resorts, there is only one level of commis. Commis 3, 2 & 1 categories may be created in the future, according to needs

K.R.A: CUSTOMER

 

·        May be replacing the ½ Chef de Partie when absent.

·        Perfoms tasks as required by ½ CDP or CDP

·        Ensures that tasks are performed efficiently and as per standards

·        Respects proper culinary techniques at all times

·        Ensures that standards of cleanliness and order of areas, including cold rooms and refrigerators are respected and report to CDP

K.R.A: FINANCE

·        Avoids wastage at all time

·        Immediately reports any non-conformance to sous chef 

K.R.A: PEOPLE

·        Follow kitchen P&Ps and SOPs and respect hotel procedures.

·        Respects the core values of Constance Hotels Experience and hotel

·        Respects hotel discipline standards

K.R.A: PROCESS

·        Follows strictly recipes and technical data sheets, as well as menus and presentations

·        Respects HACCP standards

 PERFORMANCE INDICATORS The performance indicators for the different KRAs of the kitchen department are:

K.R.A: CUSTOMER

·        % of compliance in the monthly hygiene inspection report.

 

K.R.A: FINANCE

 

K.R.A: PEOPLE

·        Number of absences

·        Disciplinary record

 

K.R.A: PROCESS

·        Number of non conformances in production of food

 

HOURS OF WORK

 

As per terms of contract

 

CONDITIONS AND BENEFITS

 

As per the terms of contract.