Press space or enter keys to toggle section visibility

Job Summary:

Assists in the kitchen, contributing to the overall success of outlets and events, in accordance with the hotel's standards and financial goals.

Essential Duties and Responsibilities:

Guest Satisfaction:

Always provides a courteous and professional service.
Manages all guest and associate inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
Maintains positive guest and colleague interactions with good working relationships.

Operations:

Ensures that all company's minimum brand standards have been implemented.
Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Washes, peels, cuts, and seeds vegetables and fruits. Cleans, cuts, and grinds meats, poultry, and seafood. Dips food items in crumbs, flour, and batter to bread them.
Assists in quality control of items. Weighs and measures designated ingredients.
Sets up buffet/food presentations. Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. Assists other chefs in their duties when required.
Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
Ensures the sanitation standards for kitchen are being met. Stores foods in designated areas.
Cleans work areas, equipment and utensils, segregates and removes garbage.
Is familiar with all sections of the kitchen to facilitate the flexible use of associates.
Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage to a sous chef/head chef.

Standard Responsibilities:

Comply and adhere to the Rosewood company policies.
Take on other tasks in addition to the ones stated, in a reasonable framework.
Be always a "brand ambassador" and ensure brand integrity and clarity are always maintained.
Model the company's culture, vision, mission and core values at all times.

Confidentiality:

Whilst working for the company there will be access to a wide variety of confidential info1mation concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

Health & Safety:

Be aware of and comply with safe working practices as laid down under the Health and Safety rules, regulation applicable and procedure to your place of work. This will include your awareness of any specific hazards at your workplace.
The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
Report any defects in the building, plant, or equipment according to hotel procedure.
Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.
Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.
Be fully conversant with:
Regulations
Risk Assessments for your department
Hotel Fire & Bomb Procedures
Food Safety Procedures

Other:

The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis, as appropriate.
As the hotel's level of business varies, there is a need for flexibility in attitude, approach and working hours.

Commis II - Levantine/Mediterranean