Job expirat
JOB DESCRIPTION
Position: Commis Cook
Department: Food and Beverage
Purpose
To put guest care as a priority, with every effort being made to meet the guests’ needs with all comments/complaints being actioned, following procedures as laid down by the hotel policies and procedures.
Relationships
• Reports directly to the Executive Chef/ Sous Chef/ Pastry Chef/Chef Tournant/ Chef de Partie/ Demi Chef de Partie.
• Enhance and maintain the kitchen product by actively communicating with immediate superiors.
Duties and Responsibilities
• Contribute to the production, preparation and presentation of all food items to ensure highest quality at all times. This also includes the employee restaurant.
• Establish and maintain effective employee relations and interdepartmental working relationships.
• To wear the correct uniform ensuring you are smart at all times.
• To check your rota, arrive on duty punctually and be flexible to work when requested.
• To adhere to the opening, service and closing procedures as instructed and established standards.
• To continuously liaise closely with the immediate supervisor to ensure prompt and courteous service to all customers.
• Maintains the mis en place as per requirements.
• To store all food items accordingly, checking quality and rotation.
• Be ready for any changes in the system, for improvement, be it the product or the service.
• To work economically and minimize on wastage. Senior chefs are to be made aware of any food that is going to be disposed and to ensure that authorization is sooth prior to disposing.
• To ensure that gas is shut down and fridges are locked at the end of the day.
• To use kitchen equipment with care and report deficiencies to superior.
• To maintain an eye for detail at all times either to spot operational difficulties and product innovation.
• To keep Cleanliness, sanitation and hygiene are kept to the required standards.
• Comply with Company Grooming Standards.
• Comply with Time and Attendance Policies.
• Actively participate in training and development programs and maximise opportunities for self development.
• Demonstrate service attributes in accordance with industry expectations and company standards including:
• Being attentive to Guests.
• Accurately and promptly fulfilling Guests requests.
• Anticipate Guests needs.
• Maintain a high level of knowledge which affects the Guest experience
• Demonstrating a ‘service’ attitude
• Taking appropriate action to resolve guest complaints
• Demonstrate understanding and awareness of all policies and procedures relating to Health, Hygiene and Fire Safety
• Familiarise yourself with emergency and evacuation procedures.
• Ensure all security incidents, accidents are always logged in a timely manner and brought to the attention of your manager.
• Be aware of the hotel's conservation of energy saving policies.
• Co-operates with the team and members of management and be supportive and loyal to the company.
• Meets any other request given by the Executive Chef/ Sous Chef.
Our Client has recently expanded its group and now is comprised of seven hotels… The superior 4 star Victoria Hotel, the 200 year old Palazzo Capua and the 5 star city hotel The Palace that are all based in the heart of Sliema, the central part of Malta. Further up north there are two coastal resorts in Qawra consisting of the self-catering Sunny Coast Resort and Spa and the all-inclusive Seashells Resort at Suncrest. In 2017 & 2018, Our Client will introduce two brand new hotels that are set to open their doors in Valletta – the historic capital of Malta. The Saint John – a smart boutique hotel that caters for independent and design-obsessed travellers and Palazzo Merkanti – 5 star luxury hotel that prompts in artistic contemporary baroque style with its exaggerated motion, dramatism and whimsical emotion to be established in the characteristic 17th century old building
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