KYO WATAMI

The position is responsible for:

The Commis I Chef is responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards. You will be also responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean

Primary Responsibilities

GENERAL MISSION:

• Assists in all food preparation and help to run the station that he is assigned to efficiently.

RESPONSIBILITIES:

• Assists Chef de Partie/Demi Chef to run the station efficiently.

• Obtains requisitioned goods from the storeroom.

TECHNICAL RESPONSIBILITIES:

• Stocks food items neatly in shelves and fridges.

• Keeps the section that he is assigned to in good working order.

• Assists in cleaning utensils and equipment.

COMMERCIAL RESPONSIBILITIES:

• Works according to standard recipes.

HUMAN RESPONSIBILITIES:

• Keeps good rapport with all staff.

• Follows hotel rules and regulations at all times.

RELATIONS:

• Keeps good relationships with all staff at all times.

REPLACEMENT AND TEMPORARY MISSION:

• Replaces Cook when requested.

• Performs any other duties as assigned by superiors.

• impacts to Sales and Sales Ops. If these two teams in particular are not aligned, it will be a steep road.

Knowledge and Experience

• Education:

• Diploma or Vocational Certificate in Culinary Skills or related field.

• Service years in the field :

• 2 years minimum in hotel or fine dining venue

• 1 years minimum in position

• Solid Culinary experience

• Knowledge and skills:

• Must be able to read and write to facilitate the communication process

• Solid communication & training skills

• Working with multi-cultural teams

• To be aware of all Health, Safety and Fire regulations and to abide by their terms

• To understand high standards of personal hygiene at all times

• To demonstrate proper and safe usage of all kitchen equipment

• Ensure that full uniform is worn at all times

• Good comprehension of the English language

• Preferred (if required)

Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients

Competencies

• Good interpersonal skills with ability to communicate with all levels of employees

• Service oriented with an eye for details

• Ability to work effectively and contribute in a team

• Good presentation and influencing skills

• Alignment between teams