Commis I / II / III (Garde Manger)

Job Responsibilities: -Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. -Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. -Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant. -Work seamlessly with recipes, standards and plating guides. -Maintain all HACCP aspects within the hotel’s operation. -Use all equipment, tools and machines appropriately. -Work on off-site events when tasked. -Complete tasks and jobs outside of the kitchen when requested. -Assist in inventory taking. -Knowledgeable of hotel’s occupancy, events, forecasts and achievements. -Effectively respond to every guests’ feedback. -Learn and adapt to changes. -Maintain at all times a professional and positive attitude towards team members and supervisors. -Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. -Attend and actively participate in all training sessions. -Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. -Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. -Carry out duties and responsibilities in an efficient and productive manner. -The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. -Carry out any other reasonable duties and responsibilities as assigned.