JOB DESCRIPTION: Commis Chef

1. Department

KITCHEN

2. Reports to

Executive Chef

Senior Sous Chef

Job purpose

A Cook assist with food preparation and cooking under the supervision of a qualified Chef.

Position Description
Main Outputs and Responsibilities for This Position

TASKS, DUTIES & RESPONSIBILITIES

Understanding the companies Policies, Procedures, Operational Principles and the components involved in the day to day operations of the Kitchen Departments.

Ensure ingredients and final products are fresh.
Follow recipes, including measuring, weighing and mixing ingredients.
Prepares, cooks, bake, grill, steam and boil and serves meats, vegetables, fish, poultry sauces, vegetables, soups, and other foods.
Present accompaniment and arrange final dishes.
Occasionally serve food.
Maintain a clean and safe work area, including handling utensils, equipment and dishes
Handle and store ingredients and food.
Maintain food safety and sanitation standards.
Clean and sanitize work areas, equipment and utensils.
Check quality and freshness of ingredients and equipment.
Assists and keeps kitchen Fridges/Floors/Workplace and Scullery clean at all times.
Assists with scullery duties, kitchen scrub down duties, storage duties of operating equipment.
Cuts, trims and debones meats and poultry for cooking.
Garnishes and portions cooked foods.
Helps with the preparation of buffets and be available to assist with the service of the buffets.
Avoids unnecessary wastage and report on shrinkage.
Must be able to perform and assist with prep work if necessary.
Follow policies and procedures outlined in the Accor Brand Standards Manual, Departmental Service Standards and Accor Policies & Procedures Manual.
Always Recognize and greet the guests first.
Respond to any reasonable tasks as assigned by superiors.
Responsible for the highest level & standard of cleanliness and Hygiene in all areas.
Assist to collect requested products from the store.
Use hands to lift, carry, or pull objects that may be heavy.
Ensuring all equipment are clean and well maintained.
Ensures that chemicals is strictly used according to the specification sheets, Health and Safety regulations and in accordance to the companies Policies & Procedures
If required to wear protective gear while using chemicals ensure that its available. (gloves, masks, goggles)
Follows proper safety, hygiene, and sanitation practices
GUEST SATISFACTION

Ensures that all guests are welcome in a professional, efficient and courteous manner.

Liaises with all guests, ascertaining their requirements and co-coordinating these needs to the standards laid down by the companies Policies & Procedures.
Greets guests in a warm and friendly manner.
Answers calls in a professional manner and within 3 rings.
Follow-ups are done to ensure the guest’s request, query or needs has been actioned and guest is satisfied.
To have thorough knowledge of all facilities and services offered by the lodge.
RESPONSIBLE BUSINESS

Shows involvement and is interested in environmental and or social & ethical issues by participating in responsible business activities.
Promotes the Responsible Business programme to guests at all times using the Accor “Planet 21” principles.
Is actively involved in finding ways of reducing waste, plastic and minimizing energy usage.
Work closely with the hotel in participating where possible in community-based projects.
Maintain awareness of new initiatives and the continuously growing social economic Program of the hotel.
Participate and actively control all forms of waste and ensure accurate recycling of all glass, papers, plastics, aluminum, and steel form all areas to waste
Actively participate in the Food & Beverage waste program of the Hotel.
HEALTH AND SAFETY

Be familiar with the companies Health & Safety Policies & Procedure and any other related laws.
Adheres to all Health & Safety regulations, Policies & Procedures and ensure that all staff adheres to these regulation, policies & procedures.
Ensure a strong Health & Safety culture, directing and overseeing workplace safety programs to regulation compliance, employee awareness and an accident-free workplace guided by the Rwandan Labor Law and the companies Policies & Procedures.
Ensures that all potential and real hazards are reported and reduced immediately.
Fully understands the hotel’s fire and emergency Policies & Procedures.
Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees.
Stimulates and encourages a general awareness of health and safety.
Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department.
Act as employee representative on the Health & Safety committee.
Ensure all front and back of house areas operate effectively and efficiently and maintain the highest level of cleanliness, safety and hygiene.
Follows food safety and sanitation procedures with HACCP guidelines.
HUMAN RESOURCES

Maintain the highest standard of appearance and social skills in according to the companies Human Resources Policies & Procedures.

Be familiar with the staff handbook, house rules, Code of Conduct, Health and Safety Policies & Procedures pertaining to your area of responsibilities.
Be familiar with the company’s Disciplinary codes.
Well-groomed at all times and dresses in accordance to the Company uniform and name badge issued to you and your subordinates.
Attends training as and when required.
Attends all relevant departmental meeting or other relevant scheduled meeting.
Other Special Requirements

To perform other reasonable duties as directed by your immediate Manager.
To be available to work overtime at the request of Management.

Qualifications, Skills/Experience & Personal Attributes

Diploma Culinary Art
Minimum 3 years’ experience in similar role
Proven experience in working within the food industry as a commis chef or relevant roles
Working knowledge of commis chef techniques and the cold kitchen process
Creative ability with Artistic skill of making cold kitchen products and other different salads and juices
Keen attention to details
Team working
Working conditions

The Job’s responsibilities sometimes may require working extra hours and the working days include weekends and public holidays.

Interested candidates should send their both application letter and well detailed CV together with certificates not later than 23^rd May 2024 via the mail: [email protected] CC: [email protected]

Talent & Culture Manager