Commis II

SECTION1: MAIN DUTIES 

• To maintain a high customer service focus by approaching your job with the customers always in mind. 

• To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. 

• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance. 

• To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you. 

• To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals. 

• To maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation. 

• To ensure that all Food Safety Management Program polices and guidelines are followed and implemented.

 • To assess and monitor cleanliness on a daily basis, ensuring that all equipment remains clean and in good working order. 

• To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels. 

• To liaise closely with the Section Chef, ensuring food quality and preparation techniques are of the highest standard. 

• To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary. 

• Food Safety and Hygiene: To follow all Food safety Management Program polices and guide lines. 

• To follow and support the job direction given by section chef. 

• To follow Doubletree by Hilton Fire & Safety procedures. 

• Ensuring all Hotel policies and procedures are correctly observed and followed. 

• Performing any additional tasks as delegated by management or guests to ensure our guests receive outstanding service

SECTION2: GENERAL 

• Participate in any training or development programs. 

• Participate in all staff briefings and meetings as required. 

• Actively participate in Employee Engagement, Guest Satisfaction and other special projects to improve standards. 

• Assist in any inventory/stock taking as & when required. 

• Provide a friendly, courteous and professional service at all times.

 • Project a positive and motivated attitude.  

• Handle guest or other employee inquiries in a courteous and efficient manner. 

• Report all guest complaints or problems to immediate superior. 

• Make recommendations to immediate superior for any areas that could improve the work environment or improve guest satisfaction. 

• Be aware of all hotel activities/promotions/facilities and help to promote them. 

• Be aware of the hotel’s security, fire and safety regulations and procedures. 

• Maintain a clean and tidy working area at all times. 

• Develop healthy & congenial working relationships with staff in the department and in other departments. 

• Relieve any colleagues during meal breaks or absences. 

• Maintain good personal hygiene, professionally well-groomed with name badge. 

• Report for duty punctually at all times or personally notify supervisor if unable to do so. 

• Give equal importance to heart of house areas as for front of house areas. 

• Make sure you understand and adhere to the hotel’s Operations Manuals/Policies and employee handbook. • Do not take any actions, which are detrimental to the hotel operations, management, owning company or against applicable laws. 

• To ensure confidentiality of all information regarding guests/staff/hotel operations is not disclosed to unauthorized persons at any time. 

• To be flexible and undertake any other reasonable duties and responsibilities as assigned, including re-deployment to alternative departments/areas if required, to meet business demands and guest service needs. • Assist in building of an efficient team of junior employees by taking an active interest in their welfare, safety and development. 

• Check daily performance of all staff according to departmental operations manual standards and take corrective training where guided or required. 

• Help staff ‘Hands On’ at all times.