Commis

1. Is in charge of the day to day operation in his respective outlet. 2. To schedule the off days, Annual Leave and Public Holidays according to Hotel Policy and business levels. 3. Supervise the staff and controls quality, consistency, presentation, portion size, taste and proper food handling. 4. Supervise the staff on basic cooking, attire and behavior in his Outlet. 5. Creates new dishes and presentations for promotions and future new menus. 6. Responsible for the requisition and proper food storage in his Outlet. 7. Responsible for Hygiene and Cleanliness in his Outlet according to Hygiene Standards. 8. To control the food cost in his Outlet and minimizes wastage. 9. To assists in other Outlets if needed. 10. Prepared to be transferred to another Outlet. 11. Conducts theoretical and practical training for kitchen staff. 12. To plan and costs menus and promotions. 13. Maximizes employee productivity in order to minimize payroll costs. 14. Inspects storeroom, refrigerators and freezers daily to ensure no wastage, spoilage and proper hygiene. 15. To ensure that employee morale and work satisfaction and development is constantly reinforced and improved upon. 16. To assist your department in the effort to keep the work place safe, secure and hazard free. 17. To give feedback whether work is performed in a safe manner and to abide to the safety and health rules (OSH) established by the Hotel. 18. To perform any other duties set by the Company policy, Management or direct Superior which are not included in the above description.