Commis I

• Maintain the highest possible hygiene and maintenance standards in your Kitchen section

• Achieve the highest degree in applied hygiene and food safety as per the ADFCA HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard

• Support directly the Chef de Partie (or Demi Chef De Partie) in the daily operation and take full responsibilities of your section when your immediate supervisor is not there, in order to ensure a smooth operation

• Ensure food prepared is according to the set menu specifications (pictures or/and portions) thus maintaining high standards set by the Outlet Chef

• Organise your section according to the plan deviced by the Outlet Chef, in order to ensure smooth operation

• Practice economy of inventory items to ensure sufficient supplies and minimize cost by avoiding wastage and spoilages

• Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment

• Comply with the hotel environmental, health and safety policies and procedures

Understanding the Job

Recognising Differences

Customer Focus

Teamwork

Adaptability

Taking Responsibilty