Commi 1 & 2

To maintain a high standard of specified work in accordance with the Executive
Head Chef’s instructions
To prepare, cook and serve food delegated as your responsibility, ensuring that the
highest possible quality is maintained and that agreed standards for food
preparation and presentation are met at all times under guidance from a senior
chef
To monitor stock movement and be responsible for ordering on your section
To aid in achieving food cost, kitchen standard and overall objectives
To carry out daily and weekly procedures, including temperature checks, food
labelling/dating and storage
To remove any hazards and make safe any defects in the kitchen or its equipment
and report any problems to a senior chef
To keep high standards of personal hygiene, clean uniform and overall camaraderie
To adhere to company procedures in regards to temperature checks, food labelling
and dating, cleaning schedules and hygiene regulations at all times ensuring that
all records of such are maintained
To assist with the acceptance and storage of deliveries and that all relevant
company procedures are adhered to
To be punctual for work and report directly to the manager on duty on arrival in
the kitchen
To have an understanding of menu planning, the implementation of stock controls,
the importance of good stock management, and how this enables the kitchen to
meet gross profit
To be familiar with the opening and closing procedures of the kitchen and carry
them out as rotated
To keep high standards of cleanliness on section where employed, also to assist in
any job regarding hygiene or cleanliness asked for by a senior chef
To be fully aware of all the health and safety at work regulations in accordance
with HASAW Act 1974 and Hygiene Regulation Act 1971
To be fully aware of all hygiene control and chemicals used in the work place
To have full knowledge of, and be able to act upon, fire procedures
To work as part of a team in a constructive manner that enables the hotel to
achieve the objective of being a market leader in the luxury hotel sector
To comply with all hotel and company policies
To be responsible, whilst liaising with the Executive Head Chef, for selfdevelopment
To be aware of and comply with statutory requirements regarding the work place
such as health and safety, hygiene, fire prevention, licensing and employment law,
etc.
To carry out and assist in the smooth running of the kitchen
To attend all meeting and training sessions as required
To comply with any reasonable request from your superiors